Ierse BBQ-short ribs

4 personen
30 minuten

Ingredients:

    • 2 short ribs or a rib steak (total about 3 kg)

MARINADE

    • 2 tbsp salt flakes
    • 1 tsp celery salt
    • 1 tsp dried oregano
    • 2 tsp paprika powder spicy
    • 1 tsp dried thyme
    • 4 cloves garlic, crushed
    • 1 tsp crushed black peppercorns

GLAZED LAYER

    • 2 tbsp sunflower oil
    • 2 large onions, finely chopped
    • 1 red chilli, deseeded and finely chopped
    • 120 ml maple syrup
    • 3 tbsp light muscovado sugar
    • 600 ml dry cider sparkling (preferably Irish)
    • 3 tbsp English mustard
    • 2 tsp Worcestershire sauce
    • 2 tbsp tomato paste
    • Fresh sprigs of thyme to garnish
    • Fresh tomato and basil salad to serve
WHY BBQ WITH IRISH BEEF?
An Irish beef steak is a gift on the barbecue. Irish cattle spend most of the year outdoors. Because of all the movement, the fat is nicely distributed throughout the meat. This is also known as marbling. Fat doesn’t sound very tasty, but the fat is where the taste lies. On the barbecue, the fat melts into the meat. This way you can easily grill a delicious tender steak full of flavor.

Ingredients:

    • 2 short ribs or a rib steak (total about 3 kg)

MARINADE

    • 2 tbsp salt flakes
    • 1 tsp celery salt
    • 1 tsp dried oregano
    • 2 tsp paprika powder spicy
    • 1 tsp dried thyme
    • 4 cloves garlic, crushed
    • 1 tsp crushed black peppercorns

GLAZED LAYER

    • 2 tbsp sunflower oil
    • 2 large onions, finely chopped
    • 1 red chilli, deseeded and finely chopped
    • 120 ml maple syrup
    • 3 tbsp light muscovado sugar
    • 600 ml dry cider sparkling (preferably Irish)
    • 3 tbsp English mustard
    • 2 tsp Worcestershire sauce
    • 2 tbsp tomato paste
    • Fresh sprigs of thyme to garnish
    • Fresh tomato and basil salad to serve
WHY BBQ WITH IRISH BEEF?
An Irish beef steak is a gift on the barbecue. Irish cattle spend most of the year outdoors. Because of all the movement, the fat is nicely distributed throughout the meat. This is also known as marbling. Fat doesn’t sound very tasty, but the fat is where the taste lies. On the barbecue, the fat melts into the meat. This way you can easily grill a delicious tender steak full of flavor.
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Procedure:

  1. Two days before the planned barbecue, mix the ingredients for the marinade and put it in a large resealable bag. Add the beef ribs and massage the barbecue mixture into the meat.
  2. In the meantime, up to two days in advance, make the frosting layer. Heat the oil in a large pan and fry the onions and chili pepper for about 10 minutes until soft. Add the maple syrup, sugar and cider and bring to a gentle boil, stirring while stirring. Remove the pan from the heat and stir the mustard, Worcestershire sauce and tomato paste into the mixture. Use an immersion blender to smooth the sauce. Allow to cool completely
  3. When the beef ribs have been marinated for two days, preheat the oven to 130 ̊C. Wash the marinade under cold running water from the meat, place the meat in a large heatproof sealable casserole. Pour the glaze over the meat, seal the casserole and roast for about 5 hours or until the meat is very tender. Allow to cool at room temperature, then refrigerate to chill overnight.
  4. On the day of the barbecue, take the beef ribs out of the refrigerator and remove the solidified fat from the ribs. Give the meat time to come to room temperature and place the beef ribs in a dish ready for the barbecue. Use the rest of the frosting mixture to coat the beef ribs well.
  5. If you’re using a charcoal barbecue, light it 30 minutes before you start grilling. If you’re using a gas grill, light it up 10 minutes in advance. Place the beef ribs on the barbecue over medium-hot coals and grill for 10-15 minutes on both sides or until the meat is heated all the way through and the ends are bubbling, dousing it with the reduced marinade every 5 minutes. Garnish with the sprigs of thyme and serve with a delicious tomato and basil salad and plenty of napkins for the sticky fingers.
copy text

Procedure:

  1. Two days before the planned barbecue, mix the ingredients for the marinade and put it in a large resealable bag. Add the beef ribs and massage the barbecue mixture into the meat.
  2. In the meantime, up to two days in advance, make the frosting layer. Heat the oil in a large pan and fry the onions and chili pepper for about 10 minutes until soft. Add the maple syrup, sugar and cider and bring to a gentle boil, stirring while stirring. Remove the pan from the heat and stir the mustard, Worcestershire sauce and tomato paste into the mixture. Use an immersion blender to smooth the sauce. Allow to cool completely
  3. When the beef ribs have been marinated for two days, preheat the oven to 130 ̊C. Wash the marinade under cold running water from the meat, place the meat in a large heatproof sealable casserole. Pour the glaze over the meat, seal the casserole and roast for about 5 hours or until the meat is very tender. Allow to cool at room temperature, then refrigerate to chill overnight.
  4. On the day of the barbecue, take the beef ribs out of the refrigerator and remove the solidified fat from the ribs. Give the meat time to come to room temperature and place the beef ribs in a dish ready for the barbecue. Use the rest of the frosting mixture to coat the beef ribs well.
  5. If you’re using a charcoal barbecue, light it 30 minutes before you start grilling. If you’re using a gas grill, light it up 10 minutes in advance. Place the beef ribs on the barbecue over medium-hot coals and grill for 10-15 minutes on both sides or until the meat is heated all the way through and the ends are bubbling, dousing it with the reduced marinade every 5 minutes. Garnish with the sprigs of thyme and serve with a delicious tomato and basil salad and plenty of napkins for the sticky fingers.

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