Marinated Beef Ribs with Corn on the Cob
Flavors of British Columbia. A recipe provided to Gourmetpedia by Chef Frederic Couton of The Cannery in Vancouver, Canada, renowned for its seafood but with a section dedicated to meat and game.
Ingredients
| 1.8 kg | beef ribs | |
| 1 | carrot | |
| 1 | onion | |
| 1 | celery stalk | |
| 4 cloves | garlic, minced | |
| 2 | bay leaves | |
| 1 tbsp | 15 ml | salt |
| 125 ml | Worcestershire sauce | |
| 125 ml | liquid honey | |
| 125 ml | soy sauce | |
| 2 tbsp | 30 ml | HP sauce |
| 1 tbsp | 15 ml | tandoori paste or curry paste |
| 3 l | water (for corn) | |
| 500 ml | milk | |
| 1 sprig | thyme, finely chopped | |
| 6 | ears of corn | |
| 125 ml | butter | |
| 80 ml | honey | |
| 1 tbsp | 15 ml | minced fresh rosemary |
Instructions
Beef: 1. Place the ribs, carrot, onion, celery, garlic and bay leaves in a large pot. Cover with cold water, stir in the salt and bring to a boil over medium heat. 2. Reduce heat to low, cover and simmer for 1 hour, until the meat begins to fall away slightly from the bone. Remove the ribs and set aside to cool. Strain the cooking liquid, discarding the solids, and reserve or freeze it for stock/soup. 3. Combine all marinade ingredients in a bowl, add the ribs, cover and marinate overnight in the refrigerator.
Corn: 1. Cut six sheets of aluminum foil (about 22 x 20 cm). 2. Combine water, milk, thyme and salt in a stockpot over medium heat, bring to a boil, add the corn and cook 15 minutes until tender. 3. Melt the butter, honey and rosemary together in a small saucepan and stir to mix. 4. Place one ear of corn on each foil sheet, shiny side in. 5. Pour a sixth of the butter mixture over each ear and season with salt and pepper. 6. Fold and twist the foil into airtight pouches, place on a corner of the grill and cook 15 minutes.
Finishing: 1. Remove the ribs from the fridge half an hour before grilling. Drain and reserve the marinade. 2. Preheat the barbecue to low. Grill the ribs 15-20 minutes, brushing occasionally with reserved marinade; turn and brush the other side, grilling 5-10 minutes more until golden brown, crispy and glazed. (No barbecue? Cook the ribs in a 180C/350F oven for 20 minutes.)
Serving: Place the ribs on a warmed platter. Unwrap the corn, cut into shorter lengths and arrange around the ribs, then pour over the reserved butter sauce.