beef ribs, braai, Garlic butter, short ribs -
Smoked Short Ribs, Butternut Squash Puree & Gremolata
Smoked Short Ribs, Butternut Squash Puree & Gremolata
Granite Smoke
Rated 5.0 stars by 1 users
Category
Beef
Servings
2
Prep Time
30 minutes
Cook Time
6-10 hours
Ingredients
1 rack beef short ribs
1 tbsp olive oil
-
2 tbsp Braai Seasoning
½ cup red wine
½ cup apple cider vinegar
1 Butternut Squash
2 tbsp Butter
-
1-2 tbsp garlic butter seasoning
1 bunch flat leaf parsley, finely chopped
2 garlic gloves, finely chopped
Zest of 1 lemon
Juice of ½ lemon
½ cup olive oil
Salt & Pepper to taste
Short Ribs:
Smoked Butternut Squash Puree:
Gremolata:
Directions
Trim most of the fat and silver skin from the beef rib
Coat ribs in olive oil to help the rub bind
Apply a generous amount of rub to the ribs
Get your smoker up to 250-275°F using a couple of oak whisky barrel chunks for smoking
Place ribs on the smoker bone side down
Smoke for between 6 - 10 hours between 250° - 275°F
Add the red wine and apple cider vinegar to a spray bottle. Spritz the ribs after two hours. Then repeat every hour
Cut butternut squash in half lengthwise and remove the seeds
Apply a generous amount of garlic butter seasoning and the butter to butternut squash
Add butternut squash to the smoker flesh side up and smoke for 2-3hrs
Remove the ribs from the smoker when probe tender (between 200- 207°F) and rest for at least 30 minutes. If you need to rest longer, wrap in foil or butcher paper and leave to rest wrapped in towels in a cooler
Add all the Gremolata ingredients to a bowl and combine. Adjust sharpness, seasoning and constancy to your liking
When the butternut squash is tender remove from the smoker, scoop the flesh/butter into a food processor and blitz until smooth
Slice the ribs and serve on the smoked butternut squash puree with a generous helping of Gremolata