Honey-Barbecued Short Ribs with Rosemary-Glazed Corn on the CobTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 10-15 minutes
Initial cooking time on the stove: 1 hour
Marinating time: 8 hours or overnight
Second cooking time on the grill: 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:122.2 kcal
Proteins:4.9 g
Fats:8.8 g
Carbohydrate:6.1 g
Fibers:0.3 g
Sugar:4.1 g
Cholesterol:22.6 mg
Sodium:262.5 mg
Calcium:19 mg
Energy:2115 kcal
Proteins:84.9 g
Fats:152.5 g
Carbohydrate:106.3 g
Fibers:6 g
Sugar:70.5 g
Cholesterol:390.5 mg
Sodium:4542.7 mg
Calcium:328.8 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1800
g
beef ribs
1
carrot
1
onion
1
celery stalk
4
cloves of garlic, minced
2
bay leaves
15
ml
salt
125
ml
worcestershire sauce
125
ml
liquid honey
125
ml
soy sauce or soya sauce
30
ml
hp sauce
15
ml
tandoori paste or curry paste
*Corn
3000
ml
water
500
ml
milk
1
sprig of thyme, finely chopped
6
ears of corn
125
ml
butter
80
ml
honey
15
ml
minced fresh rosemary
METHOD
Method for beef
- Place the ribs, carrot, onion, celery, garlic and bay leaves in a large pot. Add cold water to cover. Stir in the salt and bring to a boil over medium heat.
- Reduce the heat to low, cover and simmer for 1 hour, until the meat begins to fall away slightly from the bone. Remove the ribs with a slotted spoon and set aside until cool. Strain the cooking liquid and discard the solids; set the liquid aside or freeze it to use in a stock or soup or any recipe calling for beef broth.
- Combine all the ingredients for the marinade in a bowl. Add the beef ribs, cover and marinate overnight in the refrigerator.
Method for corn
- Cut six sheets of aluminum foil, 22 x 20 cm (9” x 12”).
- Combine the water, milk, thyme and salt in a stockpot over medium heat. Bring to a boil. Add the corn and cook for 15 minutes, until tender.
- Combine the butter, honey and rosemary in a small saucepan on medium heat. Allow the butter and honey to melt together, then stir to mix well.
- Place one ear of corn on a sheet of foil, shiny side facing in.
- Pour a sixth of the melted butter mixture over each ear of corn and season to taste with salt and pepper.
- Fold the four corners of the foil to the center and twist closed so you have an airtight pouch. Repeat with the remaining corn. Place the wrapped corn on a corner of the grill and cook for 15 minutes, until warm.
Finishing
- Remove the ribs from the refrigerator half an hour before grilling. Drain the ribs and reserve the marinade.
- Preheat the barbecue to low. Grill the ribs for 15 to 20 minutes, brushing the meat occasionally with the reserved marinade. When the ribs are crispy and glazed, turn them over and brush the other side with marinade. Continue grilling for 5 to 10 minutes, brushing the meat occasionally with more marinade until the ribs are golden brown, crispy and glazed.
Serving
- Place the ribs on a warmed serving platter.
- Unwrap the corn, reserving the butter sauce. Cut the corn into shorter lengths and arrange around the ribs. Pour the butter sauce over the corn.
WINE SUGGESTIONS
Zinfandel
Shiraz
Sangiovese
CHEF'S NOTES
A recipe provided to The Worldwide Gourmet by Chef Frédéric Couton of The Cannery in Vancouver. Situated on the docks, this restaurant is renowned for its seafood, but there’s always a section of the menu dedicated to meat and game enthusiasts.
Chef Couton says, “Use this recipe to marinate any barbecued foods such as pork chops, prime rib or any roast. I like to grill or roast the ribs on low heat, so the honey in the marinade doesn't caramelize too quickly and burn. The meat retains its juices when grilled slowly, making it very tender.
“I like this recipe because everything can be prepared a day ahead. All that’s left to do is to light the barbecue. When you have guests, it’s nice to spend less time in the kitchen. If you don't have a barbecue, don’t despair! Cook the ribs in a 180° C/350° F oven for 20 minutes. Serve with slices of toasted country bread.” Have a good grilling season!
