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Smokey chipotle beef ribs
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Serves: 4 - 6
100g Cooks’ Ingredients Onion Base For Curry
2 tbsp chopped thyme
27g pack Bart Smokehouse Barbecue Smokey Chipotle Rub
2 tbsp Worcestershire sauce
4 packs beef short ribs
3 sticks celery, sliced
500g pack essential Waitrose Plum Tomatoes, sliced
1 bunch Waitrose Continental Salad Onions, sliced
Bart Smokehouse Barbecue Garlic Salt Mill
1 tbsp extra virgin olive oil
1. Preheat the oven to 180°C, gas mark 4. Mix together the onion base, 1 tbsp thyme, chipotle rub and Worcestershire sauce and rub over the ribs. Place in the marinating bag from the chipotle rub along with any excess marinade and the celery. Seal the bag and place in a large roasting tin, then marinate for 30 minutes. Roast for 2 hours.
2. Turn the bag over and continue to cook for 1 hour. Meanwhile, place the tomatoes on a flat serving dish, scatter over the remaining thyme and onions. Generously season with garlic salt and drizzle with oil. Allow to rest for 15 minutes.
3. Remove the roasting bag from the oven and take out the ribs. Drain off the excess oil from the juices. Finish the ribs on the barbecue or a griddle pan for 1-2 minutes then spoon over the juices. Serve with the tomatoes.
Typical values per serving:
This recipe was first published in June 2016.