België (nl)
Beef shortribs
A delicious piece of meat with large bones.This beautiful piece of meat requires a long preparation, but it is definitely worth it. Always brine the meat first before starting the preparation. There are several options for this.
Ingredients
2lWater
80gsalt (or colorozo salt)
20gBrown soft sugar
2sprigs of thyme
4Bay leaves
2kgbeef shortribs
400mlRice vinegar
6units.itemsStar anise
meat rub
8Garlic cloves
Butter
75gFresh ginger
2lWater
Pepper and salt
Clarified butter
Veal jus
(stew)pot
pan or barbecue
water bath
Preparation
- Heat 200 ml of the 2 liters of water and dissolve the salt and sugar in it.
- Add the rest of the water, along with the thyme and bay leaf.
- Place the meat in this brine, cover, and refrigerate for 12 hours.
- Remove the shortribs from the brine and pat dry.
- Bring 2 liters of water to a boil with the rice vinegar, star anise, garlic cloves, and sliced fresh ginger.
- Place the meat in this boiling broth for 5 minutes.
- Remove the meat from the broth and pat dry.
- Rub the meat all over with oil and then rub the meat rub over it.
- Place the 'rubbed' meat on aluminum foil or butcher paper.
- Place slices of butter on top and wrap the meat well.
- Cook for 6 hours at 75°C in the oven or a kamado barbecue.
- Before serving, brush the meat with a tasty 'barbecue' sauce of your choice and roast in an oven at 200°C, on the barbecue, or in a hot pan.
- While roasting, occasionally brush with the sauce.
- Remove the shortribs from the brine and pat dry.
- Season with salt and pepper.
- Sear the meat on all sides in clarified butter.
- Transfer the meat to a roasting pan and add veal jus until the meat is covered.
- Put the lid on the pan and cook gently over low heat (this can take 4 to 5 hours).
- Remove the meat from the brine and pat dry.
- Place the meat with a dash of olive oil in a cooking bag and vacuum seal.
- Cook in a water bath at 67ÀöC for 17 hours.
- Before serving, roast the meat with a suitable sauce or glaze, in a pan or on the barbecue.
