Beef short ribs are the ultimate prize when it comes to low and slow braaiing. This substantial cut, which is frequently referred to as “dinosaur ribs,” is full of rich connective tissue and deep marbling. Meat that is so soft that it glides off the bone is produced when the fat is cooked correctly over low heat.
We are adding freshly whipped chimichurri butter on top of these smoky ribs to improve this meat lover’s paradise. Everyone at your table will be clamouring for seconds as the luscious beef fat is balanced by the bright, vivid acidity of the herbs, garlic, and citrus.
Ingredients
For the Short Ribs
- 1 rack SaltBru Premium Beef Short Ribs
- 2 tbsp yellow mustard (used as a binder)
- 3 tbsp coarse sea salt
- 3 tbsp freshly cracked black pepper
- 1 tbsp garlic powder
For the Chimichurri Butter
- 125g unsalted butter, softened to room temperature
- 1/2 cup fresh flat-leaf parsley, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh oregano, finely chopped
- 1 red chili, deseeded and finely diced
- 1 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1/2 tsp salt
Cooking Instructions
Step 1: Prep and Season
To get your SaltBru Beef Short Ribs close to room temperature, take them out of the refrigerator half an hour before cooking. Use paper towels to pat the meat dry. Leave the thick layer of fat on top of the meat to render down during the smoke but trim off any extra silver skin.
In a bowl, combine the garlic powder, black pepper, and salt. To make the rub stick, lightly cover the ribs with yellow mustard. For a rich, flavourful bark, liberally spread your seasoning mixture on all sides.
Step 2: Set Up the Braai
Set up your smoker or kettle braai for two-zone cooking (low and slow indirect heat). The ideal ambient cooking temperature is between 110°C and 120°C. To create a soft stream of smoke, add a few pieces of hickory or oak wood to the coals.
Step 3: Smoke Low and Slow
Bone side down, place the short ribs on the braai’s cool side. Let the smoker do its thing by closing the cover. Keeping the heat constant is crucial, so resist the temptation to glance too frequently. The ribs should be smoked for five to six hours, or until the outside develops a thick, dark crust.
When the internal temperature reaches about 75°C, securely cover the ribs in heavy-duty foil or pink butcher paper. Put them back in the braai and cook until a temperature probe glides into the meat with no resistance, which is often between 93°C and 96°C.
Step 4: Make the Chimichurri Butter
In a bowl, mix the softened butter, chopped parsley, minced garlic, oregano, diced chili, red wine vinegar, lemon juice, and salt while the ribs are cooking. Stir until well blended and smooth. Using parchment paper, roll the butter into a log and refrigerate to solidify.
Step 5: Rest and Serve
After removing the ribs from the grill, give them at least 30 to 45 minutes to rest inside the wrapping. Immediately after slicing, spread a few big slabs of the cold chimichurri butter onto the hot meat, allowing it to melt into every nook and cranny. Cut between the bones and serve hot right away!