Rare Medium

Red Meat Takeaway Solutions

Sam Burke

Meat Beef

Cut Short Ribs

Adobo Sauce: In a bowl, cover the chillies with 500mls boiling water for 30 minutes to soften. Line a baking tray with baking paper. Place garlic, peppercorns, cloves and sesame seeds on a tray and roast for 8 minutes. Add ginger, cumin and oregano, roast for a further 5 minutes until the sesame seeds are lightly brown and spices are aromatic.
Place spices, chillies and 80mls of chilli soaking liquid, brown sugar, beer and vinegar in a blender and blend until a smooth, thick sauce.
Pre-heat oven to 90°C 60% steam, 40% dry heat. Heat oil in frying pan, add garlic, carrot, celery and onion and cook for 3-5 minutes or until soft and golden. Remove to a gastronome. Add beef ribs, cook for 3-5 minutes each side to caramelise. Place on top of vegetables, meat side down and bones up. Pour in crushed tomatoes and stock. Cover tightly with a layer of baking paper, followed by a layer of foil. Cook, covered, for 10-12 hours. Remove ribs, cut into serving pieces.
Meanwhile heat adobo sauce over medium high heat, reduce to thicken. Pour over ribs.
Serve ribs with salt and vinegar potatoes, radicchio salad, chargrilled broccolini, baguette and butter, garnished with coriander and lime wedges.