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.
- 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.
You should end up with a very think rub with a beautiful sweet chili aroma. when it is very thick, stop adding olive oil.
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.
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).
Add the potatoes to a big bowl and add the herbs, enough olive oil to make things stick and some seasoning. Mix them.
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;
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.
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….