Good Friday slow roasted beef short ribs
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Okay, I’ve put the Anova Culinary Precision Cooker away for this cook. Don’t get me wrong, I did think about sous vide beef short ribs, but I couldn’t be arsed cooking them for either 24 or 48 hours. I just don’t like the idea of electrical appliances like that being turned on while I’m away. I know, I know, the refrigerator is always on. I can’t explain it, but even when my slow cooker is on I don’t go out. I think, in part, my concern stems from an incident with a bread maker bursting into flames about 25 years ago.
I cooked beef short ribs on Good Friday 2017 and broke a tooth when I was eating it. I was hoping not to have any dental disasters this year.
I bought everything from Coles.
Recipe
- Beef short ribs 1 packet
- Iodised salt As much as you need
- Freshly cracked black pepper As much as you need
- Garlic powder As much as you need
- 2 cups Coca-cola
- 1 cup Barbecue sauce
- 1/2 cup Red wine vinegar
- 2 tablespoons Brown sugar
- 1/2 Cabbage
- Broccoli
- Cauliflower
- Peas
- Corn
- 1 squirt Vegemite
- Sour cream
- Poppy seeds
- Sesame seeds
- Pumpkin seeds
- Sunflower seeds
- Cheese grated
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The day before cooking, i.e., Thursday, open up the packet of ribs and rub into the muscle the iodised salt, freshly cracked black pepper and garlic powder.
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Put the massaged ribs into a large ziplock bag and add enough cocoa cola and barbecue sauce to marinade the meat and bones.
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Refrigerate the ribs overnight and allow the barbecue sauce and coca cola to flavour and perhaps even tenderise the muscle fibres on those rib bones.
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The following day, in a casserole or other sturdy and suitable roasting tray, place the ribs which have been liberated from the plastic BPA-free ziplock bag onto roughly cut pieces of cabbage.
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The aim is to have the juices from the slowly cooked muscles infuse flavour into the cabbage.
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Place some coca cola into the casserole or roasting tray to keep the meat nice and moist as the water in the liquid converts to a gaseous state along with the liberation of some moist humid water vapour.
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Add some barbecue sauce to the meat.
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Add some red wine vinegar to the casserole or roasting tray for some extra vinegary penetration.
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Place the lid on the casserole or cover the roasting tray with two layers of aluminium foil.
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Place into a preheated oven set at 150 °C (300 °F) for four (4) hours.
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At about the three and a half hour mark start preparing your broccoli, cauliflower, peas and corn to make a creamy cheesy vegetable bake.
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When the meat is ready, removed from the oven and remove the ribs from the cooking vessel and set aside to rest covered with aluminium foil.
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Drain the cabbage and transfer to a bowl.
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Add a little Vegemite plus the seeds and mix. Then add some grated cheese to stiffen it up.
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Cook the broccoli, cauliflower, peas and corn with microwave radiation and transfer the vegetables to an oven-safe container with the slowly roasted cabbage. Mix in liberal amounts of some cream and grated cheese and bake until the cheese has got brown.
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Once the ribs have rested for at least 15 minutes, cut through the intercostal muscles to separate each rib and then plate up.
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Shoot a photograph.
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Eat the meal being careful not to break a tooth.
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Wash the dishes.
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Write the recipe.
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Write the blog post and hope friends of Yummy Lummy will share this post all over social media.
Disclaimer
I have no culinary training nor qualifications.
This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.
The quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.
Photographs
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Questions and answers
Why the repeat of last year’s effort?
Why not?
When will you do a long cook using the Anova Culinary Precision Cooker?
Maybe soon over a weekend. It could even be over the Easter break but I want to try a chicken breast recipe first.
How did the cabbage taste after such a long cook in all those sweet barbecue coca cola beef juices and render fat?
It was amazing. It was delicious. Cabbage is a great low carbohydrate vegetable full of fibre.
What are short ribs?
I wish there was an easy answer. I find butchery such an odd discipline. The words used to describe various cuts of meat can vary from country to country and some of the words make no sense to me at all. Like skirt steak. Who knew that was from under the ribs? Why is New York strip called New York strip? It would be far easier if butchers used anatomical names and if everyone learnt a little anatomy. That would bring about clarity and it wouldn’t matter where we came from. Anatomy like maths is a common language. Note in this post I’ve used the words aluminium and maths. That’s how we spell those words in Australia. We don’t use the words aluminum or math.
Short ribs are a short portion of the middle ribs and if I understand correctly that’s a few ribs either side of the fifth pair. The muscle you want in your short ribs is the serratus ventralis. Apparently, that is what makes short ribs so popular. This muscle in humans is what pulls your shoulder blade or scapula forwards. It seems if I ever want to become Hannibal Lecter, this is a muscle to get to know and love.
Short ribs are popular not just for slow roasting but also for barbecue, even Korean barbecue. I cooked them not too long ago in my Tupperware Microwave Pressure Cooker.
Mmm…it’s been a long time since I’ve enjoyed a session of Korean BBQ.
How were the ribs?
The meat was amazingly tender and I could pull the rib bones from the flesh with ease. I reckon I was able to dissect out the serratus ventralis muscle bundle and it really did taste and feel amazing in my mouth. I cannot recommend highly enough this approach to cooking beef short ribs.
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Final thoughts
I hope you had a relaxing and stress-free Easter break. I trust there were good food and some chocolate to enjoy. What did you get up to on Good Friday?
I’m not sure what I’ll be posting next week, but I hope to share something yummy.
How did I miss this post? I think sometimes your blog gets cached and I don’t see a new post when it brings up a stored page. I love beef short ribs so much!
No worries Lorraine. I did post thrice over Easter 😃
I’m a big fan of really tender and juicy beef ribs 😃
i like beefy Fridays! This looks so beautiful. Almost too nice to eat
Thanks, Gloria. It was a glorious piece of beef. I can still imagine it days later.
sounds great Gary, I love slow cooked beef, (and go aluminium!). I’m with you on the random butchery terms too, makes recipes from other countries quite difficult, and some of them are so illogical – like pork butt being from the shoulder I think!
Thanks Beck. Pork butt really confused me for a long time. I bought pork rump thinking it was what the recipe required.
Yumolicious, Gary. 😍
Thanks very much, Gail. Sorry for the delaying in replying, your comment was caught in spam.
I was deeply satisfied by this meal 😃
Planning on this for Tuesday!
I hope it goes well 😃👍
I have faith in your recipes. In fact I’m making a batch of Congee today!!
Thank you very much. You are very knd.
Sounds delicious. Do you really use the soda Coca cola or am I reading wrong .
Yes, the soda Coca-Cola. It helps flavour and tenderise the meat.
Okay. Tasty.
The meat was very tender.
🍖🍖🍖🍖
Looks like a short ribs success and no dental disaster for a good Friday 😃 I too don’t like to leave a cooker on in the house while I’m out. To me, that is the equivalent of leaving the gas stove on. These things operate at high temperatures and in reality a lot more disasters are heat related rather than cold related – maybe that explains it.
I am looking forward to your chicken breast recipe 😃
Thanks Mabel. I’m grateful my teeth are all intact. I will look for a nice chicken breast tomorrow.
Good luck with finding chicken breast. My local Coles and Woolies had no fresh-from-the-deli chicken breast when I dropped by yesterday and the day before. So it is a minced beef weekend for me.
If I get desperate I have a speciality chicken shop in the local Westfield 😃
You certainly have to make that chicken breast right. Good luck and make it juicier than Maccas nuggets 😃
Hopefully it will be juicy, but will it be as tasty as Maccas Bugs???
If you are not going to be putting cheese on it could be a challenge making it tasty 😃 Using cheese is the easy way out 😃😃
I’m yet to think through what sort of dish I will cook. I’ll that that for tomorrow to work out.
I always get the impression you think through your recipes the day before you cook them 😂
I do, but I’ve been lazy today and napping a little.
I also had a lazy day today. Might attempt some spaghetti bolognese this weekend but just the thought of it seems too much effort 😂
Hehe, I know that feeling. At least I went for a walk around the lake today. I feel like I’ve done something.