Mini Bbq Short Ribs Plate Recipe

Season

Pat short ribs dry with paper towel. Rub both sides with kosher salt (1 tsp) and freshly ground black pepper (1/2 tsp). Let sit at room temperature for 15 minutes while you prepare other components.

Sear

Heat a heavy oven-safe skillet or Dutch oven over medium-high heat. Add 1 tbs vegetable oil. When oil is shimmering, add short ribs and sear 2–3 minutes per side until a deep brown crust forms. Transfer ribs to a plate and keep warm.

Build braising liquid

Reduce heat to medium. Add the quartered onion (1/2 cup) and smashed garlic (2 cloves) to the pan and cook 2–3 minutes until softened and fragrant. Pour in 250 ml beef stock and scrape up any browned bits. Stir in 2 tbs apple cider vinegar, 1 tbs brown sugar, 60 ml ketchup, 1 tbs Worcestershire sauce, 1/2 tsp smoked paprika and 1/4 tsp chili powder. Bring to a gentle simmer.

Braise

Return seared short ribs to the pan, bone side down. Cover with a lid or foil, transfer to a preheated oven at 160°C (325°F) and braise for 2 to 2.25 hours, or until meat is very tender and pulling away from the bone. Alternatively simmer on the stove over low heat for same time.

Reduce sauce

Remove ribs and keep warm. Place the braising liquid on the stove over medium-high heat and reduce until slightly thickened (about 6–8 minutes). Taste and adjust seasoning with salt or a pinch of sugar if needed. Spoon or brush the reduced BBQ-style sauce over ribs before serving.

Rinse 0.5 cup short-grain rice under cold water until water runs clear. Combine rinsed rice, 0.5 cup water and 1/4 tsp salt in a small saucepan. Bring to a gentle boil, then reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit covered 10 minutes, then fluff with fork. Scoop 1 scoop portion (about 1/2 cup cooked) for the plate.

Cook elbow macaroni according to package directions until just tender. Drain and rinse under cold water to stop cooking; drain thoroughly. In a bowl combine 0.5 cup cooked macaroni, 2 tbs mayonnaise, 1 tbsp finely diced celery, 1 tbsp grated carrot, 1/2 tsp apple cider vinegar, 1/2 tsp sugar, 1/4 tsp salt and 1/8 tsp black pepper. Mix until evenly coated. Chill briefly (10–15 minutes) or serve at room temperature. Portion approximately 1 scoop (about 1/2 cup) for the plate.

Assemble plate: place 1 scoop rice, 1 scoop macaroni salad and the two mini BBQ short ribs on the plate. Spoon extra reduced braising sauce over the ribs and a small edge of the rice if desired. Garnish with chopped parsley (1 tsp), 3 pickle slices and a lemon wedge. Serve hot.