Rare Medium

Red Meat Takeaway Solutions

Sam Burke

Meat Beef

Cut Short Ribs

For the beef ribs, heat oil in frying pan, add garlic, carrot, celery and onion and cook for 3-5 minutes or caramelised. Place into a gastronorm tray. Using the same pan, seal the beef ribs on each side. 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 for 10-12 hours on 90°C; 60% steam, 40% dry heat. Remove ribs to cool then portion. Retain cooking liquid for future use.
Adobo Sauce: In a bowl, cover the chillies with 500ml 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 80ml of chilli soaking liquid, brown sugar, beer and vinegar in a blender and puree until smooth.
Heat adobo sauce in a saucepan and reduce to thicken. Glaze the beef ribs and heat to serve.
Serve ribs with salt and vinegar potatoes, radicchio salad, chargrilled broccolini, baguette and butter, garnish with coriander and lime wedges.