Smoky Beef Short Ribs with Gremolata
Short ribs are so very, very delicious, and so very, very cheap – but you’ll probably have to ask your butcher in advance for them writes Sandra Tate… We are extremely lucky to have three brilliant butchers in Totnes but I still had to be patient for a couple of days to get my short ribs. Most have already been stripped of their meat – for stewing I presume – as soon as the carcass is butchered. Ribs weigh in at around 450g each and you’ll need one rib per person (or more if the men have their way). The meat is thick on the rib and you’ll need to remove the uppermost layer of fat and tendon, again, your butcher will probably oblige. Short ribs take little more than three hours to achieve a sensational, tender result, and as I have a preference for subtle smoke flavour I divided my cooking time between conventional oven (2 hours) and the Bradley Smoker (1 hour). You may prefer to use...
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