Place the pieces of meat in a large roasting tin then roast, uncovered, for 5 hours, basting several times during cooking with the juices in the tin. Once the ribs are cooked, remove and put on a plate to rest and cool. It's a three-day process, but very little of that time involves work on your part, and it will produce the most flavoursome, tender ribs imaginable. Slow cooking short ribs is the only way to go – the connective tissue breaks down, giving way to a juicy and tender piece of beef which is addictively delicious. Strain the braising liquid into a … The beef will be very tender, falling off the bone and juicy. Place the apple juice, golden syrup, black treacle, honey and Worcestershire sauce in a bowl and crumble in the stock cube. For the dry cured ribs, stir together all of the dry ingredients and rub them all into the rib of beef. Recipe from Tom’s Table: My Favourite Everyday Recipes, by Tom Kerridge (Absolute Press, £25). … Short rib is the perfect cut for slow cooking, unlike rib eye steaks or roast strip joints that come from the back of the short ribs are from the side of the rib cage. Then, he heads to Cornwall, where he shows off how to make a fishy alternative to a regular burger using freshly caught mackerel, pollack and lobster grilled on a beachside barbie. In a separate large bowl, whisk together all the BBQ glaze ingredients keep in the fridge till needed. 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When it comes to cooking outdoors, Tom feels Britain is doing something wrong - there is no excuse for burnt burgers or raw sausages. Put the lid on and place into a fridge overnight or for 24 hours. When the ribs have cured, wash the cure mixture off the short ribs and place them into a large casserole pan with a lid. Read about our approach to external linking. Place all of the ingredients in a small bowl and stir to combine. For the dry cured ribs, stir together all of the dry ingredients and rub them all into the rib of beef. When the beef is cooked, remove the pan from the oven and leave to cool at room temperature. Read about our approach to external linking. 1 x 3.5kg/7lb 10oz short rib of beef on the bone. In a separate large bowl, whisk together the remaining BBQ glaze ingredients. Cover with cling film and leave to cool at room temperature. He believes that outdoor cooking should be given the same love and attention as cooking in the kitchen and he wants to show people how to do it properly. Tom's got more surprises up his sleeve with his delicious maple cake baked on the barbecue. Roast the beef for a final 30-40min, until it’s deep golden brown and the glaze is deliciously sticky. Remove from the oven, brush with the cooking juices and leave to rest in a warm place for 20-30min, covered lightly with foil. Whisk to combine. We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future. Plus, for an extra special show-stopping bit of meat, Tom heads to his butcher for some beef short ribs that he cooks in a sweet sticky barbecue glaze … Warm tomato and onion salad with a beef dressing and sourdough croûtons. This is for a really special barbecue when you want to pull out all the stops. Return to the oven and roast for a further 45min, basting every 10-15min with the juices. Tom Kerridge demonstrates how to cook dishes inspired by the kind of pub classics we enjoy eating outdoors in a great British beer garden. Pour over the glaze and put a lid on. Preheat the oven to 140C/ 275F/gas mark 1. 3. Slow cooking short ribs is the only way to go – the connective tissue breaks down, giving … When cool, place in the fridge to chill overnight. Mix all of the dry cure ingredients and rub them all completely into the beef portions. all episodes from Tom Kerridge's Proper Pub Food. Full of tips and barbecue know-how, Tom's recipes truly include something for everyone. When cold the fat will have set on the top and can easily be removed. Meat lovers will find his Rib-Eye Steak, complete with brown butter sauce and salted tomato salad, or his Beer Can Chicken with a spicy … The spicy, herby dry rub adds great flavour and the sticky dark glaze helps to create a crust. Bring the stout up to the boil in a saucepan and pour it onto the dates and onions. Place the beef into a large... 2. Tom Kerridge, one of the UK's most loved chefs and holder of two Michelin stars, fires up his barbecue to cook his favourite summertime feasts using charcoal, smoke and fire. When the glaze is reduced and coats the beef, remove the ribs from the pan and serve. Scatter the dry rub over the mustard and use your hands to pat it on evenly. … Plus, for an extra special show-stopping bit of meat, Tom heads to his butcher for some beef short ribs that he cooks in a sweet sticky barbecue glaze and serves up with a delicious warm tomato salad. Carve the beef into generous slices and serve with the cooking juices spooned over. First prepare the rub. This really is how to do outdoor food properly. We rely on advertising to help fund our award-winning journalism. This is casual unpretentious food, perfect for sharing with friends and family. Method 1. Using a pastry brush or spoon, smear the mustard all over the short ribs, to coat them generously. Place the beef into a large plastic container and cover with any remaining cure mix. Directions For the short rib dry cure mix: Mix together the sea salt, celery salt, coriander, garlic powder, ginger, Herbes de... For the BBQ glaze: Roughly chop the pickled onions and dates and place them in a bowl. When the date and onion mixture has cooked and the dates have softened, blend the mixture until smooth and pour it into the rest of the BBQ glaze ingredients.