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Balsamic Glazed Beef Ribs with Beetroot and Goats' Cheese Salad

Harris Farms Curious Cuts
This sticky glazed beef ribs uses a relatively cheap cut of meat and turns it into a delicious summer barbecue favourite! The secret ingredient? A little tender loving care.
Print Recipe
Prep Time 10 minutes
Servings 6

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

*I used Harris' Farm's caramelised balsamic vinegar and it was absolutely delicious!
**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