Dublin goes DFW part one – Beef Short Ribs with Ancho Chili Rub

Beef Ribs with Ancho Chili Rub (8 of 9)For those of you that don’t know the story of Richard McGary’s combination of extreme fun and generosity, you need to read about the McGary Chili Challenge. For those of you who do know the story, you will appreciate that there was plenty in that food parcel. Given the continuing downbeat economy in Europe, I need to let you all know that we are very happy to receive such gifts in Ireland. Particularly, if they are as well thought out as Richard’s.

I have decided to pen a series of occasional posts under the ‘Dublin goes DFW’ to recognise Dallas Fort Worth’s growing influence on our culinary habits. The first to get the treatment is Beef Short Ribs with Ancho Chili Rub. This is not difficult or time-consuming for the chef and the end result is spectacularly good. I served it with some nice wedges and green vegetables.

Beef Ribs with Ancho Chili Rub (1 of 9)

The ingredients

  • Some nice beef short ribs (I used 6 because I was feeding 5 of us)
  • 2 teaspoons of Richard McGary’s Ancho Chili Rub (or somebody else’s, if you are not in receipt of a food parcel).
  • half a teaspoon of coarse sea salt
  • 3 teaspoons of muscovado sugar
  • 1 teaspoon of ground black peppercorns
  • Olive oil
  • Some potatoes
  • Some herbs of your choice

First mix all the ingredients (apart from the meat) in a big bowl.

Throw the rub ingredients into a bowl and mix them together.

Throw the rub ingredients into a bowl and mix them together.

You should end up with a very think rub with a beautiful sweet chili aroma. when it is very thick, stop adding olive oil.

It may not look like much but it really has a fantastic aroma.

It may not look like much but it really has a fantastic aroma.

Next, rub it all over the meat and leave it in a cool place for a couple of hours. If you have recently had the house decorated, then the living room will probably be the coolest room in the house. If this is the case, put it in the fridge instead.

You just have to love the look of that rub.

You just have to love the look of that rub.

Place the ribs in a 140º C oven for three and a half hours. While they are in there, chop up some potatoes into wedges and soak them in water for half an hour. This will remove lots of starch (Particularly if you chop them first.). Dry the potatoes in a tea towel. Chop some herbs of your choice (I used thyme and sage).

Chopping herbs

A good action shot of the herbs being chopped.

Add the potatoes to a big bowl and add the herbs, enough olive oil to make things stick and some seasoning. Mix them.

Potato wedges with herbs

The potato wedges with herbs add a lovely bit of colour to proceedings.

Spread the potatoes on a baking tray and pop them in the oven as soon as the beef comes out. Turn the oven up to 220º C. The potatoes will take about 20 minutes. When the beef come out, it will look something like this;

Things are starting to look pretty tasty round here.

Things are starting to look pretty tasty round here.

I took the ribs out of the baking dish and wrapped them in tin foil. I then poured off the accumulated beef stock and fat. I separated this into a saucepan and added a glass of red wine. I also swilled a glass myself. I knew that things were going my way and I could start to relax. I reduced this by half and poured it over the dish just before serving.

Beef Ribs with Ancho Chili Rub

I know that we did justice to Richard’s generosity with this fantastic dish.

This was wonderfully tasty with a fantastic beefy gravy. Well worth the minimal effort and hopefully, Richard will approve. Next up for the DFW treatment will be a bit of a challenge. We go shoulder to shoulder with the Texans….

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Latest comments
  • lol Connor – I see you used 6 rips for 5 people – does that mean 2 ! for you and 1 each for the others?? Dont blame you – sounds and looks delicicous. Will try those with the skinny type I cn get here. Will let you know how this works out, Carina 🙂

    • Hi Carina, very observant of you indeed. I’d love to hear how they turn out.
      Best,
      Conor

      • It works!!!! Hooray!! Husband very happy :). Did I read somewhere (to Laura) you are coming up with “more chili goodness”?! Cant wait – meat is on standby already.

  • They look delicious – I’d definitely need two!

    • ‘Need’ was not part of the thinking MD. ‘Need more’ was, once we finished.

  • Hi, Conor. Glad to see you’re enjoying the chiles. The recipe for the short ribs sounds great and the photos have me hankerin for some ribs and it’s only breakfast here. 😉 Anxious now to see the chili post. 🙂 We’re gonna make you an Irish Texan yet. 😀

    • Thanks Richard, I look forward to being brought over to the dark (hot) side.

  • Those look fantastic Connor!

    • Thanks Lidia. They are good people over in Texas.

  • I now have a succulent rib recipe! Thank you for sharing Conner. I have been wanting to make slow cooked ribs for some time now and seeing this just pushed me to start a grocery list.

  • I loved Richard’s ancho rub so much that I already ran out and have to make my own batch — will have some time for cooking again after Saturday. But I will have to procure a spice grinder first. Those short ribs must have been awesome!

    • We are at the end of it too. I must make some also. The ribs were pretty tasty.

  • Wish I could get short ribs like those. They look fab and your treatment only enhanced them I’m sure. I only needed to see that great PIC of the raw ingredients and I knew it was going to be real man food. Top work as ever, well done.

  • Wow Conor, that looks so mouthwatering, the chili must go very well with it!

    • Thanks Sofia, Yes, a perfect match. I have since done something with the rub and salmon. Post to follow. Very tasty too.

  • Well, you certainly didn’t rub these ribs the wrong way. I agree with Sofia above – they’re mouthwatering. So simple and perfect. Soaking the potatoes is a nice trick too. Looking forward to more Dublin goes DFW posts!

  • Hmmph: those thick ribs look so lean and moreish: ours here tend to be thin and fatty! Have to go poke a suitable pic under my butcher’s nose. Lovely recipe, will be loooking forwards to your DFW series and am very, very glad to have discovered Richard thru’ your blog 🙂 !

    • Thanks Eha, either a picture or a new butcher.

  • Short ribs are a favorite and yours here look superb, Conor. You sure have put Richard’s gift to good use. And I agree with Eha. Your butcher gave you some terrific short ribs.

    • Thanks John. He is a top man but, I can’t bring myself to tell him for fear it will go to his head.

  • Meat! gorgeous. We’re having some amazing, locally sourced steaks tonight. Heaven! This’ll be good post-ride for building your – I’m sure – already substantial cycling legs!

    • Thanks Nick, Yes, the cycling legs are getting pretty well toned. So much so that one pair of trousers now stick to my calves to the degree that I can’t wear them. We did a 100k last weekend that we managed at an average speed of 29.8kph. I have never been so exhausted in all my life. Slept for 13 hours. Ready to do it all again now. Must be the beef!

      • Wow – that’s very good indeed. Depends how many hills you climbed though :D. I’ve been away the past few weekends, but I’m ready to hit it hard asap!

        • 365 meters of climbing. Not huge but most of it in the first 30k. The long flat bits were the most waring for me. Perhaps because I am more used to the climbing. Still, a good excuse to get some sunburn.

  • very yummy! Ancho chili makes for some great rubs! Also, those ribs looks beautiful, unlike some of the ones at my grocery store :-/

    • Good ones seem to be hard to get. God bless my butcher.

  • So precise yet so precious recipe! So simple yet so splendid pictures!
    I love you and your posts 🙂

    • Thanks Nusrat. Very kind words.
      Best,
      Conor

  • These look amazing Conor!! Mmmm, I am a big lover of beef short ribs. Particularly if they’re ‘chillied up’ like these ones! For some reason, your posts haven’t been appearing on my reader. Quite annoying, as I’ve missed out on so much awesomeness. I might subscribe via mail and hope that that works more efficiently.

    • Excellent to have you back Laura. I have even more chili goodness coming later in the series. Part 3 coming very soon…

  • Lovely and looks like a must try!

    • A really easy one to start the series. More following, I promise.

  • Adobo beef ribs and ancho chile rub. Delicious poetry. Full stop!

    • Hi Alice,
      I have a couple more to go in the ‘Dublin Goes DFW’ series and one features the pickled chipotle that bears your name. I laugh every time I think of that.
      Best,
      Conor

  • Hi Conor, love to try the recipe. Did you get the ribs locally? Thanks.

    • I got them from John’s Meat Co. in Monkstown Farm. His short ribs are great, when one can get them.

      • Thanks Conor, I’ll give them a shout at the weekend. I will get some of Holland’s finest lager at the same time.

        • That sounds like a plan. I hope it works out well for you. IF you need any authentic Texas chilis, just ask.

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