Boneless beef ribs recipe
Chef Andrew M Whiffen shares his signature dish Discuss this article
- Picture 1 of 2
The well-travelled chef at Fire & Ice brings his experience of Indian cooking to this meaty, smoky dish; perfect for a barbecue – if you want to show off.
Chef Andrew says: ‘For Fire and Ice the braised beef ribs is an excellent dish. The sauce uses a combination of ingredients and cooking methods that I have learnt in the West Indies and India. The use of Indian spices to “temper” the sauce, plus smoking the final sauce on a charcoal grill, which is a traditional Indian method used in Rajasthan cuisine, really gives the final dish an excellent flavour.’
• 8 beef short ribs (2-3kg)
• 250g plum tomatoes
• 250g pineapple, fresh, ripe peeled
• 700g red onions, peeled and sliced
• 50g garlic, minced
• 50g ginger, minced
• 20g whole Kashmir red chilli
• 20g cumin powder roasted
• 10g black mustard seeds
• 8 whole cloves
• 10 whole green cardamom pods
• 100g tomato paste
• 200ml white vinegar
• 150g soft brown sugar
• 2 sprigs rosemary
• 2.5-3 litres beef stock
• 100g ghee or clarified butter
• 100ml light olive oil
• Salt and pepper
1 This dish is best made the day before serving.
2 In a griddle pan or over a barbecue, grill the seasoned ribs, pineapple and tomatoes until dark brown all over.
3 Sauté the onions in the olive oil in a large pan over a medium heat for around seven-10 minutes, until light brown.
4 Add the garlic and ginger, then cook, stirring for three to four minutes.
5 Add the brown sugar and cook over a high heat until dissolved.
6 Add the vinegar, tomato paste, pineapple, and tomatoes and cook for 10 minutes, continually stirring.
7 In a small pan, heat 75g of the ghee or clarified butter and add the whole spices when hot. Continue to heat for 20 seconds – this will crackle – pour the spices into the sauce and add the ribs, beef stock and rosemary.
8 Bring to a simmer and cover with foil to ensure a tight seal around the edge. Cook over the lowest heat for four to six hours, depending on your stove.
9 Check the ribs after three to three-and-a-half hours. The meat will ‘slip off the bone’ when cooked.
10 At this stage, remove from the heat and cool for three to four hours. Remove the ribs gently, and blend the sauce.
11 Strain through a fine sieve and return to a clean pan.
12 When smoking the ribs, do it in a well-ventilated area.
13 Place two or three pieces of burning charcoal in a stainless steel bowl, then place the bowl inside the pan containing the sauce.
14 Add the rest of the ghee or butter to the hot charcoal and cover the pan with a damp cloth to keep the smoke in.
15 After 10 minutes remove the cloth, blow, stir and season the sauce to taste.
16 Remove the bones from the ribs. Heat the ribs in the sauce and serve with a crisp salad.
Name: Andrew M Whiffen
Chef Andrew is somewhat of an adventurous type. Having trained under the Roux brothers in London for nine years, he then jetted off to Barbados where he spent five years in various top kitchens, and then onto India for five years. He’s settled into Dubai life since January last year, working as the executive chef at Raffles Dubai.By Time Out Dubai staff
Time Out Dubai,
- Academic City(3)
- Al Quoz(16)
- Arabian Ranches(9)
- Bur Dubai(161)
- Business Bay(3)
- Discovery Gardens(10)
- Downtown Dubai(153)
- Dubai Internet City(10)
- Dubai Investments Park(3)
- Dubai Marina(221)
- Dubai Media City(36)
- Emirates Hills(20)
- Festival City(48)
- Green Community(9)
- International City(18)
- Jebel Ali(17)
- Jumeirah Lakes Towers(41)
- Knowledge Village(1)
- Motor City(5)
- Nad Al Sheba(9)
- Oud Metha(81)
- Palm Jumeirah(59)
- Sheikh Zayed Road(157)
- Silicon Oasis(3)
- The Gardens(24)
- Umm Suqeim(62)
- Afternoon tea(46)
- Alcohol available(589)
- All you can eat deal(92)
- Brunch served(77)
- Business lunch(80)
- Family friendly(315)
- Floating restaurant(10)
- Formal dress code(24)
- Great view(32)
- Live music(151)
- Outdoor seating(517)
- Pork served(96)
- Private dining area(74)
- Smoking permitted(342)
- Take away(358)
Most viewed restaurantsAll reviews
Most viewed articles
- Dubai Young Chef of the Year 2013
- This week’s best restaurant deals
- Five sophisticated NYE dining deals
- 36 eating out deals this week
- Young chef: Christopher Graham
Our favourite features
An essential guide to renting in Dubai Beat price hikes, pick the right area, and know your rights
How to get a pay rise 20 expert tips to bag more cash from your boss
30 top outdoor bars in Dubai As the temperatures cool we round up the best places to drink outside in...
26 wet and wild watersports in Dubai Try kneeboarding, take a frantic ride or go down the world's largest wat...
20 best music movies ever The best music docus, star biopics and concert films ever committed to c...
Dubai: BBQ City How and where to barbecue, and restaurants to dine with the pros
10 Downtown bars and clubs to try True to its name, some of the city’s classiest bars are found in Downt...
Where do chefs eat in Dubai? Celeb chefs and local culinary heroes on where they REALLY dine
18 blow out spa treatments in Dubai Splash out with these once-in-a-lifetime spa packages
Where to watch the Premiership The best spots to catch the new Premier League season
Dubai’s best breakfasts We’ve been rising early to find the best meals to start the day
11 to try: Dubai museum guide The emirate's best museums and sights rated
Top dim sum restaurants in Dubai Recommended restaurants to sample the Chinese dining tradition
83 ways to save money in Dubai Dubai’s experts in cost efficient living share their tips
Dubai's best takeaways Indian, Chinese, Arabic, pizza and more of the best food home delivery