المكونات
- Beef short ribs 2kg
- SpinneysFOOD Organic Apple Cider Vinegar 250ml
- SpinneysFOOD Organic White Vinegar 250ml
- SpinneysFOOD Crushed Chilli 1 tsp
- SpinneysFOOD Fine Cumin ½ tbsp
- Smoked paprika 2 tbsp
- Mustard powder 1 tbsp
- SpinneysFOOD Fine White Pepper ½ tsp
- SpinneysFOOD Fine Sea Salt 1 tbsp + 1 tsp
- Garlic 2 bulbs
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 155ml
- Red chillies 2, small
- SpinneysFOOD Fresh Parsley A handful
- SpinneysFOOD Organic Red Vinegar 2 tbsp
- SpinneysFOOD Black Pepper ½ tsp, freshly ground
Nutrition (Per serving)
- سعرات حرارية 943
- دهون 54.6g
- المشبعة 14.9g
- بروتين 98.2g
- الكربوهيدرات 9.8g
- السكريات 0.6g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
أضلاع لحم بقر قصيرة على طريقة كارولينا مع صلصة التشيميشوري بالثوم المدخّن
American 40 Mins Prep · 90 Mins Cook
- Place the ribs in a baking dish.
- Combine the sauce ingredients and pour it over the ribs. Cover the dish with cling film and place in the refrigerator to marinate overnight.
- To make the smoked garlic, drizzle 2 tablespoons of oil over the bulbs and season with salt. Wrap loosely in aluminium foil and place on the grill for 30 minutes before removing. Set aside to cool completely.
- Remove the short ribs from the fridge to allow them to come to room temperature. Preheat the smoker to 105ºC.
- Finely chop the red chillies and parsley and place in a medium-sized bowl. Add the remaining oil, vinegar, salt and pepper. Squeeze in the soft garlic cloves.
- Remove the ribs from the sauce and place in the smoker. Cook for 6 hours, basting with the sauce every 2 hours.
- Remove from the smoker and rest for 10 minutes before serving with the chimichurri.