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Smoked Beef Short Ribs

Smoked Beef Short Ribs with Black Garlic Emulsion and Lamb ‘Pan-Biltong’


This dish of smoked beef short ribs has such wow factor. Unbelievably delicious!

  • Serves: 6-8 |
    6-8 servings
  • Rating:

  • Difficulty:

  • Prep Time : 40 mins |
  • Cook Time : 2:0 hours
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Smoked Beef Short Ribs

Ask your butcher to prepare 8 x beef short ribs by deboning them leaving only one bone around which the meat is folded, so that it looks like a shank.

Ask your butcher to lightly smoke them.

2 Tbsp (30 ml) olive oil
2 Tbsp butter
2 onions, sliced
2 carrots, peeled and diced
2 celery sticks, sliced
2 leeks, sliced and rinsed
4 garlic cloves, peeled and sliced
2 Tbsp whole black pepper
2 Tbsp whole coriander
2 bay leaves
3 sprigs rosemary
3 sprigs oregano
1½ C (375 ml) port
1½ C (375 ml) red wine
50 ml balsamic vinegar
5 L beef stock
2 L water
salt and freshly ground black pepper
olive oil

Sticky Coffee and Tomato ‘Braai’ Glaze

2 Tbsp (30 ml) canola oil
6 garlic cloves, peeled and minced
1 C (250 ml) espresso coffee
¼ C (60 ml) red wine vinegar
1 C (250 ml) tomato paste
1 C (250 ml) honey
1 C (250 ml) sweet Indonesian soy sauce (ketcap manis)
1 C (250 ml)  soy sauce
3 tsp (15 ml) Tabasco
2 C (500 ml) reduced braising liquid

Deep-fried Globe Artichoke Hearts

2 L vegetable stock
2 C (500 ml) white wine
6 small onions, peeled
10 peppercorns
2 bay leaves
12 globe artichokes, cleaned and trimmed and placed in a bowl of water with lemon juice
4 Tbsp (60 ml) rice flour
4 C (1 litre) canola oil, for deep-frying

Black Garlic Emulsion

1 tsp (5 ml) Maldon salt
5 black garlic cloves
2 large egg yolks
1 C (250 ml) olive oil

To Serve

Mature sheep’s cheese or Parmesan, grated over as garnish

Smoked Beef Short Ribs

Heat the olive oil and butter in a large, heavy-based saucepan. Add the onion, carrot, celery, leeks and garlic and brown lightly.

Add the black pepper, coriander seeds, bay leaves, rosemary, oregano, the port and the wine and reduce the liquid by half by cooking over a high heat.

Add the balsamic vinegar, the beef stock and water.

Heat a dash of olive oil in a frying pan and seal the short rib ‘shanks’.

Place the sealed ribs into the cooking liquid, reduce to a simmer and braise for 2-2.5 hours until the meat is tender. Once the meat is tender, carefully remove from the braising liquid and leave to cool. Refrigerate for 2 -3 hours, to set. Strain the braising liquid and reduce by half. Set aside for use in the ‘braai’ glaze.

Sticky Coffee and Tomato ‘Braai’ Glaze

Heat the oil in a saucepan and lightly fry the garlic until soft. Add the remaining ingredients and reduce over a medium heat until the sauce thickens. Leave to cool.

Deep-fried Globe Artichoke Hearts

Place the stock, wine, onions, spices and salt in a saucepan and bring to a rolling simmer. Add the artichoke hearts and place parchment paper with a small hole in the centre over the top.

Once the artichokes are cooked (about 40 minutes, they should be soft all the way through) remove from the liquid and set aside to cool.

Heat the oil to 160 ºC.

Dry the artichokes on kitchen towel and season with salt. Cover with rice flour, shaking off the excess.

Fry in hot oil until golden brown and crisp.

Black Garlic Emulsion

With a hand-held blender, blitz the garlic and salt (note: this is easier to achieve if you chop the black garlic into smaller pieces). Add the egg yolks. Once well combined, add the oil very slowly as you blend to form an emulsion.

Cured Lamb ‘Pan-Biltong’

Mix all of the ingredients together to make the cure. Pack the loins with the cure and cover with cling film or vacuum seal. Leave overnight to cure.

Remove the loins from the cure, pat dry and seal on all sides in a hot frying pan.

The loins can now be sliced like carpaccio or rolled in cling film and kept in the fridge until needed.


Clean the porcini mushrooms, peel the stems and cut in half. Drizzle with olive oil and season with salt and pepper. Grill until cooked while brushing with melted butter.

To Serve

Glaze the short ribs with ‘braai’ glaze while heating all the way through over an open braai flame or under a preheated grill in the oven.

When the short ribs are hot, place on a serving plate with slices of lamb biltong, the mushrooms and the artichokes.

Top with grated sheep’s cheese. Serve the black garlic emulsion on the side.