Costillas cortadas de ternera ahumadas

Ingredientes

• 2 racks short ribs (4-5kg (5 ribs))
• 2 tbsp olive oil
• BBQ rub (see tips)
• 700 g cauliflower ( cut into bite sized florets)
• 2 cloves garlic (crushed)
• 1/2 brown onion (diced)
• 30 g butter
• 225 ml milk
• 225 ml vegetable stock
• salt
• 1 handful coriander (incl stalks)
• 1 handful parsley ( 1/2 amount of coriander)
• 1 tsp oregano
• 1 tbsp red wine vinegar
• salt & pepper
• 1 tsp chilli flakes
• 3 tbsp olive oil
• 1/2 tsp ginger (grated)
• 1 jalapeno (diced)
• 1 tbsp lime juice
• 1 spring onion (sliced finely)
• coriander (handful)
• 1 red chilli (sliced finely)
• crispy shallots

Preparación

1. 1

   --- Short Ribs ---

2. 2

   Remove the membrane from the back of the ribs – the side where the bones are. To do this use a sharp knife to gently pierce the membrane and using a piece of kitchen towel you can just pull it off in one movement -hopefully!

3. 3

   Rub the short ribs in the olive oil and cover with your favourite BBQ rub

4. 4

   Set your smoker/BBQ for indirect cooking (130c) – if using an offset this is done for you! If using a kettle BBQ then use the snake method. I used hickory wood for this smoke but you can choose your preferred wood chunks

5. 5

   Smoke the ribs on the BBQ for 4-6 hours (see tips) or until internal temp is 93c

6. 6

   Once the ribs hit 80c, wrap them in foil for the remainder of the cook

7. 7

   --- Cauliflower Puree ---

8. 8

   Cook the onion & garlic on medium heat with the butter in a medium sized saucepan

9. 9

   Once soft (2-3 minutes), add cauliflower, milk, stock & salt

10. 10

    Bring to a simmer on low heat and cover/cook for 5-6 minutes

11. 11

    Remove the lid and allow to simmer for 15-20 minutes until most of the liquid as evaporated and cauliflower looks almost mushy

12. 12

    Blend until smooth and

13. 13

    --- Chimichurri ---

14. 14

    Place all ingredients (EXCEPT spring onions) into a small food processor and blend together. You may want/need more oil but that’s personal preference if you want a runnier chimichurri

15. 15

    Remove from blender and add chopped spring onions

16. 16

    Store in fridge until ready to use