Beef short ribs (also known as Jacob’s Ladder) are usually seen in low and slow recipes. Here, we’ve utilised the incredibly hot dry heat found in Roccbox with a simple but flavour packed marinade meaning these skewers cook in around 5 minutes…
To prepare the short ribs, remove the bone and slice lengthways against the grain of the meat so you end up with 1cm thick strips of fatty beef (you can flash freeze the beef for 30 minutes before cutting to make this easier). Don’t trim off the fat – those bits are the best bits!
Mix together all the marinade ingredients and add the sliced beef to the bowl. Cover and refrigerate for 24 hours.
When ready to cook, thread the strips of beef onto metal skewers by folding them over back and forth into an ‘S’ shape over the skewer – 2-3 pieces per skewer normally.
Preheat a grill pan in Roccbox and rub the skewers with a little vegetable oil.
Put the skewers into the hot pan and return the pan to Roccbox. Cook the skewers for 5 minutes rotating as required – they should be gnarly and charred by the end of the cooking time.
Allow the skewers to rest for a few minutes before topping with toasted sesame seeds, spring onions, chillies and coriander and getting stuck in!
4 Beef Short Ribs
For the marinade;
Thumb size piece of ginger, grated
2 Garlic Cloves, crushed
4 Tbsp Hoi Sin Sauce
2 Tbsp Soy Sauce
1 Tbsp Maple Syrup
1 Tbsp Soft Brown Sugar
2 Tbsp Red Wine Vinegar
1 Lime, juice only