Time just flies, doesn’t it? Australia Day is almost upon us, and we know that you’re not truly ‘strayan until you fire up that barbecue! Well, while most people will turn to a really beautiful cut of meat, it can get really expensive budgeting a steak per person for 20 people. (I don’t know about you, but I can eat a kilo of steak in a sitting easy! I usually try and bring my own meat to a barbecue, obvs.)
Well, enter Harris Farm’s Curious Cuts. These are cuts of meat that are usually left out of the shopping trolley because they are tougher or harder to cook, but with a little bit of tender loving care, it’s very easy to turn the cheaper cuts of meat into gourmet barbecue. No food waste, amirite?
Harris Farms very nicely sent me my favourite cut of beef – short ribs – alongside a Balsamic Glazed Beef Ribs recipe to try, because I needed to break out of my Korean BBQ go-to ‘slump’. I know. Hard life, right?
Balsamic Glazed Beef Ribs with Beetroot and Goats' Cheese Salad
Ingredients
- [For the braise]
- 1 kg beef chuck ribs
- 1 tbsp olive oil
- 1 brown onion peeled and diced
- ½ bunch celery diced
- 1 carrot peeled and diced
- 2 L beef stock
- 30 g brown sugar
- 100 ml balsamic glaze*
- Salt
- 15 g cracked black pepper
- [For the Glaze]
- 40 g brown sugar
- 2 tbsp balsamic glaze*
- 2 tbsp of cooking juices from the braise
- [For the Salad]
- 1 bunch small beetroot segmented
- 1 tsp olive oil
- 1 navel orange peeled and segmented
- 100 g goat’s cheese or feta
- Micro herbs optional
- Rocket Leaves optional
Instructions
- [For the braise]
- In a large pan over medium heat sauté onion, celery and carrot until translucent. Place in a large, deep roasting tray.
- Season beef ribs with salt & pepper. Place on top of the vegetables.
- Mix beef stock, brown sugar, and balsamic vinegar. Pour into the roasting tray so braising liquid covers the ribs.
- Cover with baking paper then aluminium foil and roast at 160°C for about 3 hrs. Take ribs out of the oven every 40 mins and turnover in liquid then return o oven. The meat on the ribs is ready when tender.
- Remove the ribs from the braising liquid and refrigerate for 2 hrs.
- [For the Glaze]
- Combine the sugar, caramelised balsamic and 2 tbsp cooking juices (avoiding the fat) in a pot over low heat, stirring regularly until a glaze is formed.
- When ready to serve, cut each piece of rib into sections along the bone and heat over a charcoal grill. Whilst grilling the ribs, continuously brush them with the glaze until sticky & caramelised.
- Combine all the salad ingredients and serve alongside the ribs. Garnish with micro herbs, if using.
Notes
**For a large party, I would braise and chill all the ribs, and then just glaze and warm them on the day! Adapted from Harris Farms
The results were friggin’ DELICIOUS. I absolutely adore beef ribs because they are already so much more, well, beefy than the other cuts, and braising them in stock just pushes it up a notch to beef-on-beef heaven. (Vegetarians, look away now.) And that glaze made it finger-lickin’-addictive, but to be honest, I was happy eating it straight out of the braising liquid. Cold.
DON’T JUDGE ME.
Sam was also a big fan of the salad – the raw baby beetroot was still a bit too crunchy for me, so I think that I’d replace them with the cooked peeled baby beetroots you can buy in packets – and the goats cheese provided just the right amount of funk for the dark rich ribs. Definitely worth the effort, and something I’m bringing to my next Australian Day party!
Now I just need to find friends with a pool…
My mouth is watering – this sounds soooooooo good! I love beef ribs and I just adore balsamic vinegar, so the combination should be a perfect fit for me. Thank you so much for this recipe!
It takes a bit of effort to braise it first, but it was well worth the time! So good.
These ribs sound spectacular!! The balsamic glaze would help keep it so tender and scrumptious. 🙂
Argh!!! This looks absolutely divine! Will have to set aside time to try this! (or get Aaron to :P)
Haha, you’re just lucky to have someone cook for you!
That new dish looks and sounds amazing. I really like the idea of the curious cuts too. Seems much more respectful of the animal if we use as much of it as possible, I reckon. (lovely photo skills too!)
The balsamic beef ribs sound really yummy. I may have to give this a go.
The glazed beef ribs look amazing. I think the colors of the salad compliment it very well
Thank you! I think the dark ribs really needed that pop of colour, too! =)
This is a great recipe. Im lucky to had found this cause I’m getting sick of braised beef ribs.
Oh wow! Thanks for sharing this recipe. Will send it to my friend who I know will love this!
Stunning photos!! I really need to get my beef ribs on and soon. Really love the idea of balsamic!! Ribs 4 life!
I adore beef short ribs, and I have some glaze at home so will add this to my to do list when the weather is cooler 🙂
Those ribs with the goat cheese! Mouth-watering. I’d attend this sweet and sour BBQ any day.
Oh wow, these sound fantastic! I LOVE Balsamic! Pinning! #ThisIsHowWeRoll
This really looks amazing! I am pinning so I can come back and try it next week. Thanks for linking up to This is How We Roll link party!
My husband is begging for those. It looks like a great recipe! Thanks Tammi 🙂