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Heston Blumenthal's barbecued ribs
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4 beef short ribs, about 1.5kg
2 carrots, peeled and chopped
½ leek, diced
2 echalion shallots, peeled and diced
2 celery sticks, diced
2 x 500g packs Heston from Waitrose Beef Stock
16g Waitrose Cooks’ Ingredients Dried Ancho Chillies
2 cloves garlic, peeled and crushed
1 tsp Worcestershire sauce
1 tsp paprika
6 white peppercorns
1 tsp chilli powder
1 tsp ground ginger
1 tsp mustard powder
Heston from Waitrose Ultimate Barbecue Sauce
2 x packs Heston from Waitrose Brioche Burger Buns
1. Place a little oil on the bottom of a pressure cooking pan. When hot, add the short ribs and sear on all sides, then remove from the pan and set aside. Add a little more oil then add the vegetables and cook until soft and caramelised. Add a little stock to deglaze. Add the chillies, garlic, Worcestershire sauce, spices, mustard powder and salt to the pan. Add back in the ribs. Place the lid on and bring to full pressure. Cook for 90 minutes. (Or see cook’s tip.)
2. After 90 minutes, remove the pressure cooker from the heat and allow to cool completely before removing the lid. Allow the short ribs to cool in the liquid. Place some of the barbecue sauce on 4 pieces of clingfilm and place the short ribs in the centre. Add a little more barbecue sauce and wrap each short rib tightly. Place the wrapped ribs on a tray and keep in the fridge for a minimum of 12 hours or overnight, and for a maximum of 2 days.
3. Just before serving, unwrap the ribs and place on a hot barbecue for 4-5 minutes to reheat. Baste with the barbecue sauce on all sides.
4. Shred the meat from the bone, mix with a little more barbecue sauce and serve in the brioche burger buns with sauce on the side.
If you don’t have a pressure cooker: prepare as in step 1 and place in an ovenproof casserole dish, cover and bake in a preheated 170°C, gas mark 3 oven for 3 hours.
Typical values per serving:
This recipe was first published in August 2015.