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Harris Farms Curious Cuts

Balsamic Glazed Beef Ribs with Beetroot and Goats' Cheese Salad

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 Method Notes

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

Method
 

  1. [For the braise]
  2. In a large pan over medium heat sauté onion, celery and carrot until translucent. Place in a large, deep roasting tray.
  3. Season beef ribs with salt & pepper. Place on top of the vegetables.
  4. Mix beef stock, brown sugar, and balsamic vinegar. Pour into the roasting tray so braising liquid covers the ribs.
  5. 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.
  6. Remove the ribs from the braising liquid and refrigerate for 2 hrs.
  7. [For the Glaze]
  8. 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.
  9. 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.
  10. 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