This recipe will provide a dinner meal for four people and takes approximately three hours and twenty-five minutes to achieve.
Here are the ingredients you’ll need:
– A single beef shortrib with bone – weighing around 1.5 kg
– 1 tablespoon of vegetable oil
– A dash of sea salt and black pepper
For the Chimichurri:
– A bundle of parsley, coarsely chopped
– A bundle of fresh oregano, coarsely chopped (or 1 tablespoon of dried oregano if fresh is unavailable)
– A bundle of coriander, coarsely chopped
– 2 tablespoons of capers
– 5 anchovy fillets
– A single red chilli, finely chopped
– One clove of garlic, grated
– 4 tablespoons of olive oil
– A lime (you will need both the juice and the zest)
– Salt and black pepper to your discretion
For the spiced mayo:
– 2 egg yolks
– 1 teaspoon of smoked paprika
– 1 teaspoon of ground coriander
– 1 teaspoon of ground cumin
– Sea salt and black pepper to your discretion
– 300ml of sunflower oil
– 1 teaspoon of white wine vinegar
– 2 teaspoons of lemon juice
– Half a small white cabbage, sliced thinly
– 2 medium-sized carrots, peeled and grated
– Sourdough bread – lightly toasted
– A lime and a few sprigs of dill to garnish your creation
Instructions:
Place your beef short rib on a flat baking tray, then evenly drizzle vegetable oil over it. Season it with salt and pepper. Wrap the seasoned rib in tin foil and bake for 3 hrs at 150 degrees. While the beef is in the oven, prepare the Chimichurri and spiced slaw. For the Chimichurri, combine parsley, oregano, coriander, capers, anchovies, chilli, garlic, olive oil, lime juice and zest, then add salt and pepper. Blend these ingredients until you have a rough paste.
Begin the spiced mayo preparation for the slaw by combining egg yolks, a selection of spices, as well as a touch of salt and pepper in a bowl, giving it a quick stir. Incrementally introduce the oil while constantly stirring to bind the egg yolks and oil together and give it a thicker texture. Be cautious not to add the oil too rapidly to avoid splitting the mayo. After incorporating the oil, and achieving a thick mayonnaise consistency, stir in the white wine vinegar and lemon juice. Taste it, and if required, add more salt and pepper.
For the slaw, combine thinly chopped cabbage and grated carrot in a separate bowl. Add a generous portion of the prepared spiced mayo and thoroughly blend it in until the vegetables are lightly yet consistently coated.
After the short rib has been in the oven for three hours, take it out and remove the aluminium foil. Proceed by drizzling the meat with any juices left on the tray. To achieve a perfect finish, fire up the barbecue. If using coals, wait until they turn ash-grey indicating a low, not high heat. Place the beef on the grill to get it lightly charred. If your barbecue includes a lid, make sure to shut it. Barbecue it for approximately 15 minutes, regularly proceed to turn it using tongs until it is evenly charred. Let it rest for 10 minutes following removal from the grill, then slice and serve with the spiced slaw, chimichurri and toasted sourdough bread. Use lime wedges and dill for garnishing.