MSA Short Ribs 3 x 4 rib rack, cut in half across the bone
Other Ingredients
40mls oil
30g garlic, chopped
100g carrot, diced
100g celery, diced
120g onion, diced
1.2kgs diced tomatoes
250mls stock
Adobo Suace
10 dried ancho chillies, stemmed, halved, seeded
6 cloves garlic, peeled
25g whole black peppercorns
4g whole cloves
50g sesame seeds
8g ground ginger
8g ground cumin
25g dried oregano
100g brown sugar
200mls dark beer
80mls white vinegar
Serving Suggestions
Salt & Vinegar potatoes
Radicchio Salad
Truss tomatoes
Roasted broccolini
Baguette & whipped butter
Lime Wedges and coriander
Adobo Sauce: In a bowl, cover the chillies with 500mls boiling water for 30 minutes to soften. Line a baking tray with baking paper. Place garlic, peppercorns, cloves and sesame seeds on a tray and roast for 8 minutes. Add ginger, cumin and oregano, roast for a further 5 minutes until the sesame seeds are lightly brown and spices are aromatic.
Place spices, chillies and 80mls of chilli soaking liquid, brown sugar, beer and vinegar in a blender and blend until a smooth, thick sauce.
Pre-heat oven to 90°C 60% steam, 40% dry heat. Heat oil in frying pan, add garlic, carrot, celery and onion and cook for 3-5 minutes or until soft and golden. Remove to a gastronome. Add beef ribs, cook for 3-5 minutes each side to caramelise. Place on top of vegetables, meat side down and bones up. Pour in crushed tomatoes and stock. Cover tightly with a layer of baking paper, followed by a layer of foil. Cook, covered, for 10-12 hours. Remove ribs, cut into serving pieces.
Meanwhile heat adobo sauce over medium high heat, reduce to thicken. Pour over ribs.
Serve ribs with salt and vinegar potatoes, radicchio salad, chargrilled broccolini, baguette and butter, garnished with coriander and lime wedges.
