East Meets West: Char Sui Beef Short Ribs

Prep Time: 4 hours 30 minutes (including dry brining)
Cook Time: 6 hours
Feeds: 2 people

Ingredients:

For the Char Sui Beef Short Ribs:

• Beef short ribs  (mine where 1kg, just enough for 2 people – From Thomas Farm Shop)
• ‘China Town’ rub from Norfolk Smoke Pit
• Good quality salt (for dry brining)
• Apple cider vinegar, water, and bourbon whiskey (for spritzing)

For the Sticky Jasmine Rice:

• 1 cups jasmine rice
• 1 ¼ cups water
• ½ can (200ml) coconut milk
• A pinch of salt

For the Asian Slaw:

• ½ red cabbage, thinly sliced
• 2 carrots, julienned or grated
• 4 spring onions, thinly sliced
• Handful of fresh coriander, chopped
• 2 tbsp sesame oil
• Juice of 1 lime
• 1 tbsp honey
• Salt and pepper to taste

For the Chilli and Ginger Green Beans:

• 250g fresh green beans, trimmed
• 2 tbsp olive oil or sesame oil
• 1 thumb-sized piece of ginger, finely grated
• 2 garlic cloves, minced
• 1 red chilli, finely chopped (adjust to heat preference)
• Salt to taste

For the ‘China Town’ Infused Plum Sauce:

• 6-8 ripe plums, pitted and chopped
• 2 tbsp ‘China Town’ rub
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 thumb-sized piece of ginger, finely grated
• 2 garlic cloves, minced
• 1 red chilli, finely chopped (optional)
• 100 ml water
• Fresh lime juice

Preparation:

1. Beef Short Ribs:

• Start by trimming the majority of fat from the top of the ribs. Don’t discard these trimmings; we’ll use them later.
• Score the membrane on the bottom of the ribs in a diagonal pattern to create a diamond effect.
• Dry brine the ribs: Generously sprinkle good quality salt on both sides.
• Cover and refrigerate for at least 4 hours, but overnight is best for maximum flavour penetration.

2. ‘China Town’ Rub Application:

• About 30 minutes before you’re ready to smoke, take the ribs out of the fridge. This allows them to come closer to room temperature for even cooking.
• Generously apply the ‘China Town‘ rub to both sides of the ribs. Given the rub’s vibrant colour, it’s wise to wear gloves during this step to avoid staining your hands.

Cooking:

1. Kamado Joe Classic 3 Setup:

• Set up your Kamado Joe Classic 3 for indirect cooking.
• Fill it with lump charcoal and light it up. Let the temperature rise slowly.
• Once you’re nearing your target smoking temperature of around 200°F (93°C), add a few chunks of cherry wood for that sweet, smoky flavour.

2. Smoking the Ribs:

• With the Kamado Joe at a steady 200°F, place the ribs bone-side down on the grill grates.
• In a skillet / foil pan place the rib trimmings. This will allow them to render down during the smoking process, giving you that rich tallow for later.
• Close the lid and let the magic happen. Aim to maintain a consistent temperature throughout the cook.
• Monitor the ribs. When they reach an internal temperature of 160°F (71°C), it’s time for the next step.

3. Spritzing:

• In a spray bottle, mix apple cider vinegar, water, and bourbon in a 40/40/20 ratio.
• Once the ribs hit 160°F, open the lid and give them a good spritz. This helps to keep the meat moist and adds another layer of flavour.
• Continue to spritz every hour to ensure the ribs don’t dry out.

4. Wrapping and Adding Tallow:

• When the ribs reach an internal temperature of around 176°F (80°C), it’s time to wrap.
• Lay out a large piece of butcher paper. Place the ribs meat-side down and pour over the rendered tallow. This will give the ribs an extra boost of flavour and moisture.
• Wrap the ribs tightly and return them to the Kamado Joe (meat side up . . . let’s not ruin that bark).

5. Finish and Rest:

• Continue cooking the wrapped ribs until they reach an internal temperature of 205°F (96°C).
• Once done, remove from the grill and wrap them in a towel.
• Place them in a cooler and let them rest for about 45 minutes. This allows the juices to redistribute, ensuring moist and tender ribs.

Sides & Sauce:

1. Sticky Jasmine Rice:

• In a saucepan, combine 2 cups of jasmine rice, 2 ½ cups of water, and the can of coconut milk.
• Add a pinch of salt and give it a good stir.
• Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is cooked and all the liquid is absorbed.
• Remove from heat and let it sit for another 10 minutes, then fluff with a fork.

2. Asian Slaw:

• In a large mixing bowl, combine the thinly sliced red cabbage, julienned carrots, sliced spring onions, and chopped coriander.
• In a separate smaller bowl, whisk together the sesame oil, lime juice, and honey or agave syrup to make the dressing.
• Pour the dressing over the veggies and toss until everything is well coated. Season with salt and pepper to taste.

3. Chilli and Ginger Green Beans:

• In a large skillet or frying pan, heat the sesame or olive oil over medium heat.
• Add the finely grated ginger, minced garlic, and chopped red chilli. Sauté for a minute or two until fragrant.
• Toss in the green beans and stir-fry for about 5-7 minutes or until they’re tender but still have a bit of crunch. Season with salt.

4. ‘China Town’ Infused Plum Sauce:

• In a saucepan, combine the chopped plums, ‘China Town’ rub, honey, soy sauce, rice vinegar, ginger, garlic, and chilli.
• Pour in the 100 ml of water and bring the mixture to a boil.
• Reduce the heat and let it simmer for about 20-25 minutes or until the plums are soft and the sauce has thickened.
• Use a hand blender or a food processor to blend the sauce until smooth. If you prefer a super smooth sauce, you can strain it through a sieve.
• Finish off with a squeeze of fresh lime juice and let it cool a bit before serving.