Photo by: Colin Campbell

Barbecue beef short ribs with black garlic and urfa chilli

Print Recipe

4 large beef short ribs (2.2kg)
1 onion, quartered
1lt beef stock

50g peeled black garlic
20g harissa paste
15g pomegranate molasses
1 tbsp urfa chilli flakes, or another mild dried chilli flake
50g tinned tomatoes
25ml whisky
15ml red wine vinegar
1 tbsp maple syrup
½ small onion, chopped (30g net)

These wonderfully smoky and aromatic short ribs are actually cooked a day in advance (mind, it takes four hours or more), marinated for 24 hours and then barbecued and warmed up briefly just before serving. You can take the meat off the bone, as in the instruction, for easy grilling and eating, or leave on for the wholesome look. Serve with crispy lettuce salad and roasted potatoes. Serves four


Preheat the oven to 140C.
Place the beef ribs in a lidded casserole pan, add the onion, ¾ teaspoon of salt and pour over the stock; they need to be immersed in liquid so add more stock or some water if you need to. Place on a medium-high heat, bring to a light simmer and then cover the pan and transfer to the oven. Cook for 4 to 4½ hours, depending on size, until the meat is completely tender. Once done remove the ribs from the stock (you can use the stock for soups or sauces). Remove and discard the bones and excess fat leaving the meat in large chunks.
While the beef is cooking make the marinade. Place all of the ingredients in the small bowl of a food processor. Add 1 teaspoon of salt and blitz to form a very smooth paste. Transfer to a large non-reactive bowl, add the beef meat and mix well so that the meat is well coated. Cover and leave in the fridge overnight to marinate.
The next day, preheat the oven to 200C. Place a ridged griddle pan on a high heat and, when it is starting to smoke, add the beef pieces (you can obviously also do this on a barbecue outdoors). Grill for 2 minutes, turning so that all sides get some colour and smoke. Transfer to a baking tray and place in the oven for about 12 minutes, until the meat is warmed through. Leave to rest for a few minutes before serving.

Perfect with

  1. Peeled Black Garlic, Balsajo, 50g

    Add a sweet, mellow and rich flavour to your cooking

    Peeled Black Garlic, Balsajo, 50g

  2. Earth and zest spice collection

    Four fresh and zesty ways to elevate your cooking in one neat set.

    Earth and zest spice collection


{based on 1 reviews}

Write Your Own Review

Only registered users can write reviews. Please, log in or register

  • Meat Dinner Party Perfect
    (09/02/2019) I made these for a dinner party and the ribs were excellent - delicious, complex and assertive flavors, succulent, and super practical since all the work was done the day before so just a quick hit on the stovetop grill and done. Like so many of Ottelenghi’s recipes it’s difficult to separate the creative synergy of flavors but it somehow works and when it works well it feels transcendent - like who knew harissa, black garlic, and pom molasses would be so good together? If I hadn’t made it myself I never would have guessed those ingredients, either.

    I served with roasted potatoes cut in large wedges with thyme/garlic and a slaw with napa cabbage, fennel, and green apples with pecans (dressing I believe was lemon juice, a little maple syrup, olive oil, and maybe a little sour cream. Made up as I went along.) A little crunch is good with these. Also, a granache blend red wine.

    Finished with a whiskey spiced chocolate mousse. All worth the effort.