Smoked Beef Short Ribs

🧂 Ingredients

• 2 racks short ribs

  4-5kg (5 ribs)
• 2 tbsp olive oil
• BBQ rub

  see tips
• 700 g cauliflower

  cut into bite sized florets
• 2 cloves garlic

  crushed
• 1/2 brown onion

  diced
• 30 g butter
• 225 ml milk
• 225 ml vegetable stock
• salt
• 1 handful coriander

  incl stalks
• 1 handful parsley

  ½ amount of coriander
• 1 tsp oregano
• 1 tbsp red wine vinegar
• salt & pepper
• 1 tsp chilli flakes
• 3 tbsp olive oil
• 1/2 tsp ginger

  grated
• 1 jalapeno

  diced
• 1 tbsp lime juice
• 1 spring onion

  sliced finely
• coriander

  handful
• 1 red chilli

  sliced finely
• crispy shallots

Instructions

• 1 Remove the membrane from the back of the ribs – the side where the bones are. To
  do this use a sharp knife to gently pierce the membrane and using a piece of
  kitchen towel you can just pull it off in one movement -hopefully!
• 2 Rub the short ribs in the olive oil and cover with your favourite BBQ rub
• 3 Set your smoker/BBQ for indirect cooking (130c) – if using an offset this is
  done for you! If using a kettle BBQ then use the snake method. I used hickory
  wood for this smoke but you can choose your preferred wood chunks
• 4 Smoke the ribs on the BBQ for 4-6 hours (see tips) or until internal temp is 93c
• 5 Once the ribs hit 80c, wrap them in foil for the remainder of the cook
• 6 Cook the onion & garlic on medium heat with the butter in a medium sized
  saucepan
• 7 Once soft (2-3 minutes), add cauliflower, milk, stock & salt
• 8 Bring to a simmer on low heat and cover/cook for 5-6 minutes
• 9 Remove the lid and allow to simmer for 15-20 minutes until most of the liquid as
  evaporated and cauliflower looks almost mushy
• 10 Blend until smooth and
• 11 Place all ingredients (EXCEPT spring onions) into a small food processor and
  blend together. You may want/need more oil but that’s personal preference if you
  want a runnier chimichurri
• 12 Remove from blender and add chopped spring onions
• 13 Store in fridge until ready to use

Nutrition Info