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beef ribs, braai, Garlic butter, short ribs - November 27, 2022

Smoked Short Ribs, Butternut Squash Puree & Gremolata

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Image of 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

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Ingredients

    Short Ribs:

  • 1 rack beef short ribs

  • 1 tbsp olive oil

  • 2 tbsp Braai Seasoning

  • ½ cup red wine

  • ½ cup apple cider vinegar

  • Smoked Butternut Squash Puree:

  • 1 Butternut Squash

  • 2 tbsp Butter

  • 1-2 tbsp garlic butter seasoning

  • Gremolata:

  • 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

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Directions

  1. Trim most of the fat and silver skin from the beef rib

  2. Coat ribs in olive oil to help the rub bind

  3. Apply a generous amount of rub to the ribs

  4. Get your smoker up to 250-275°F using a couple of oak whisky barrel chunks for smoking

  5. Place ribs on the smoker bone side down

  6. Smoke for between 6 - 10 hours between 250° - 275°F

  7. Add the red wine and apple cider vinegar to a spray bottle. Spritz the ribs after two hours. Then repeat every hour

  8. Cut butternut squash in half lengthwise and remove the seeds

  9. Apply a generous amount of garlic butter seasoning and the butter to butternut squash

  10. Add butternut squash to the smoker flesh side up and smoke for 2-3hrs

  11. 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

  12. Add all the Gremolata ingredients to a bowl and combine. Adjust sharpness, seasoning and constancy to your liking

  13. When the butternut squash is tender remove from the smoker, scoop the flesh/butter into a food processor and blitz until smooth

  14. Slice the ribs and serve on the smoked butternut squash puree with a generous helping of Gremolata


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