Slow Cooked Beefribs
Slow-cooked beef ribs are a classic comfort food that never fails to impress. By searing the beef ribs on a hot plate before transferring them to a Dutch oven for long and slow cooking, you can achieve a depth of flavor that is simply irresistible. The searing process helps to caramelize the meat's surface, resulting in a rich and complex taste that will complement the tender, fall-off-the-bone meat that you'll get from slow cooking. This recipe is perfect for a lazy weekend dinner or special occasion when you want to indulge in a hearty, flavorful meal that will leave your taste buds wanting more. So, let's get started!
Equipment
Ingredients
- PitmasterX’s BBQ Beef Rub
- 2 bellpeppers chopped
- 3 red onions chopped
- 6 tomatoes chopped
- 30 grams fresh cilantro chopped
- 3 tbsp chipotle peppers in adobo sauce chopped
- 2 cloves of garlic chopped
- 50 grams butter
- 700 ml seeved tomatoes
- 700 ml water
- 2 bay leaves
- 1 tbsp cumin seeds
- 5 cloves
- 1 tbsp all purpose flour
- 8 small tortillas
- 300 grams shredded cheese
Instructions
- Slice the beefribs in 2 induvidual ribs and keep the membrane on the back.
- Make the PitmasterX’s BBQ Beef Rub and season all sides with the rub.
- Chop up some bellpeppers, red onions,tomatoes, fresh cilantro, garlic cloves and some chipotle peppers in adobo sauce.
- Fire up the Chad-O-Chef Boma with some small timber and 3 fire starters as kindle.
- When you have a small fire going and the timber burned up, put in a couple of bigger log's to get a bigger fire going.
- Once the plate is hot, pour some sunflower oil over the plate and spread it out with a piece of cloth.
- Sear the bellpeppers , red onions,tomatoes, fresh cilantro, garlic cloves and chipotle peppers in adobo sauce on the hot plate while warming up your skottsberg pan in the center above the fire.
- Add everything to the pan once everything is cooked.
- Add 700 ml of seeved tomatoes, 700 ml of water 1 tbsp cumin seeds, 2 bay leaves, 5 cloves and 2 tbsp of beefrib rub and let it simmer with the lit off.
- Sear the beefribs on the hot plate with some butter to create as much of texture on the ribs as possible.
- Dust your ribs in a 1 tbsp of all purpose flour to multiply the crust.
- Put both beefribs in the pan and let it simmer with the lit on for around 2 hours.
- Slice the beefribs into strips.
- Put a small hand of shredded cheese on the griddle plate and put a small fitting tortilla on top and press it down.
- After 20 seconds the cheese is sticking together it's time to flip it so that the cheese points upwards.
- Put some beef and sauce on top and fold it. That's how you make the perfect beefrib tortilla.
Video
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