Beef ribs with barbecue sauce, jacket potatoes and chive cream

Beef ribs with barbecue sauce, jacket potatoes and chive cream

By
From
Home Comforts
Serves
4-6
Photographer
Yuki Sigura

Most of the time, ‘ribs’ means pork ribs but, every once in a while, you can find beef ribs at a butcher. Buy them. They are off the scale in terms of flavour and appearance. We use them in the restaurant, but they are simple to prepare and eat, with one big bone and tons of meat. I make these when my mates are over watching the Grand Prix.

Ingredients

Quantity Ingredient

For the beef ribs and jacket potatoes

Quantity Ingredient
4 jacob’s ladder’ beef ribs, sometimes known as short ribs
1 onion, chopped
1 garlic bulb, halved horizontally
1 teaspoon fennel seeds
2 star anise
4 baking potatoes
a little olive oil
sea salt
freshly ground black pepper
200ml double cream
1 lemon, juiced
2 tablespoons finely chopped chives

For the barbecue sauce

Quantity Ingredient
25g unsalted butter, plus more for the potatoes
1 onion, roughly chopped
2 red chillies, finely sliced, deseeded or not, to taste (leaving the seeds in makes it hotter)
1 teaspoon fennel seeds, crushed
2 star anise
150g light muscovado sugar
300g tomato ketchup
150g chipotle chilli ketchup
150ml dark soy sauce

Method

  1. Place the ribs into a large, wide saucepan. Just-cover with water and add the onion, garlic, fennel seeds and star anise. Bring to the boil, then reduce the heat and simmer very gently for three hours until tender, skimming off any scum occasionally. Remove with a slotted spoon and pat dry with kitchen paper.
  2. When the meat has been simmered for two hours, preheat the oven to 200°C. Rub the baking potatoes with a little oil then place on a small pile of sea salt on a baking tray. Bake in the oven for 1½ hours, or until tender.
  3. Meanwhile, make the sauce. Heat a sauté pan until hot, add the butter and onion and fry for four or five minutes until softened.
  4. Add the chillies, fennel seeds, star anise and sugar and cook for a further three or four minutes, until the sugar has dissolved. Add both ketchups and the soy sauce and bring to the boil, then reduce the heat and simmer for five minutes until thickened.
  5. Remove from the heat and cool slightly, then place in a blender and purée until smooth.
  6. Dip the ribs into the sauce, then place into a baking tray and spoon some more sauce over the top.
  7. Bake in the oven alongside the potatoes for their last 15–20 minutes of cooking time, until sticky.
  8. While the ribs cook, put the double cream, lemon juice, chives and a pinch of salt into a large bowl and whisk until thickened.
  9. Serve the ribs with the jacket potatoes topped with a dollop of butter and the chive cream.
Tags:
James Martin
Saturday Kitchen
comfort food
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