Warhorse Short Ribs

[Steve]

This is what I put in at #BBshortrib. OK they didn't win, but they were pretty good eating still.

Take a Jacob's ladder and trim down as appropriate.

Marinade overnight in a mixture of 1pt beef stock, 1pt Shepherd Neame's Spitfire (The war part)

Season liberally with salt and fresh black pepper, then sprinkle over some sweet paprika and ancho chilli powder. Leave for about half an hour before they go on the smoker.

Smoke for about 7 hours at around 250F. cook until the meat feels soft when you prod it with a skewer. Probably registering about 190-195 on your thermapen.

While the ribs are smoking, prepare your glaze. You'll need to finely chop 2 medium onions and 6 large banana shallots. Caramelise these in butter for about 45 minutes until you get a nice golden colour. Add a little dark drown sugar and season to taste. Then add a heaped teaspoon of hot horseradish and about 2 tablespoons of horseradish jam.

Apply the glaze ot the ribs, crank the temperature up and finish off for about 15 minutes.


*You can make horseradish jam yourself or it can be found in good deli's and farmshops in jars. If you can't get it, use a little more hot horseradish and a sweet chilli jelly instead. Not quite the same but a good approximation.

[Minesamojito]

Those sound so good.
Like the horseradish jam, have just planted some in my garden so will be giving this a go.
Such a great cut.
Cheers
Marcus

[keith157]

Hi Steve, a wimp's question, much mention is made of Ancho chilli powder how hot is it?

[Minesamojito]

Hope you don't mind me answering, but it's not very hot, with a lovely fruity spicy smoky taste
You can pick the whole dried ones up in tesco, or online
I pop mine on the smoker to give them an extra level of flavour
love them
Cheers
Marcus

[keith157]

Thanks Marcus, I like flavour not heat. The spiciest think in our house as a kid was HP sauce!!!!

[Steve]

No worries on the answer Marcus, and a spot on answer it was.

I love ancho for its sweetness, it's one I buy in powder form by the kilo. I use coolchile for most of my dried chili and powders. I'd highly recommend them.

[keith157]

Thanks, I've ordered a tin of Ancho & one of grated Mexican chocolate.

[Steve]

Their vanilla pods are also amazing and I love their Mexican oregano. Keep meaning to order some fresh tortillas from them too.

I like mixing ancho with chipotle for great flavour with a little heat on the back end.

[keith157]

One at a time Steve I'm a virtual chilli newbie (I would have used the "V" word but )

[Steve]

Keith, when it comes to chili I say just stick a loo roll in the fridge then dive right in.

If you're interested in trying something else I have a great Piri Piri blend that I can send you a little of. Let me know.