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TWICE-COOKED ANGUS RESERVE SHORT RIBS WITH ZHOUG AND SHAVED ZUCCHINI

Serves
4
Prep
10 mins
Cook
4½ hrs
Difficulty
Easy
Ingredients.
  • 8 pieces Angus Reserve short ribs
  • Sea salt flakes and freshly-ground black pepper
  • 1 Tbsp Mexican seasoning
  • 2 tsp smoked paprika
  • 1 Tbsp extra virgin olive oil
  • ½ cup treacle
  • 4 small zucchini
  • ½ bunch dill, finely chopped
  • 2 tsp sherry vinegar
  • ¾ cup zhoug sauce (see recipe)
Method.
  • Season the short ribs generously with salt and pepper, then rub with Mexican seasoning and smoked paprika. Arrange on a wire rack over a roasting pan and cover with foil. Put in the middle of a preheated barbecue with only the outer burner lit to moderate. Cook for 3 hours.
  • Remove the foil and drizzle with oil. Cook for 20 minutes. Brush with treacle and cook for 1 hour. Meanwhile, shave the zucchini finely on a mandoline and toss with a generous amount of salt. Set aside for 10 minutes, then rinse well. Drain, then mix with the dill and vinegar. Serve with the ribs and zhoug sauce.
  • To make the zhoug sauce, char the chillies over a flame until blacked, then rinse to remove the skin. Split and scrape out the seeds. Place the chillies, herbs, garlic, spices, oil, zest and juice in a food processor and puree until a coarse paste forms. Add the chilli and season with salt and pepper, then pulse to combine.
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