A ‘simple’ meat and vegetable dish doesn’t need to be a boring affair… Take a perfectly tender and smokey beef rib, nestle it on a rich, creamy garlic aioli mash, and add your favourite seasonal greens.
Simple in looks, spectacular in flavour!
1 x beef rib rack
Salt & pepper
Garlic Aioli Mash
1kg Agria potatoes (or other mash-suitable variety)
6 tbsp Best Foods Garlic Aioli
2 tbsp butter
3 tbsp milk
Salt & white pepper to taste
See our guide “A rundown on beef ribs” for an expanded method on the best way to smoke beef ribs.
Prepare the beef by patting dry with a paper towel and removing the top fat cap from the meat. Coat the meat with with american mustard before seasoning well with coarse ground salt and coarse ground pepper.
Set smoker to 135°C (275°F) and cook ribs for 8-10 hours spritzing with water ever hour, removing them when they are tender and have a soft marshmallow feel.
While the beef is cooking, peel the potatoes, dice in to 3cm pieces, place in a pot and cover with water. Boil over a medium-high heat for 10-20 minutes, or until tender. A knife should easily slide through the pieces.
Drain the potatoes well, then return them to the pot and add the Best Foods Garlic Aioli, butter, milk and salt and pepper to taste.
Mash the potatoes until all the ingredients are well combined, then beat briefly with a whisk until potatoes are smooth and creamy.
Serve the beef ribs on a bed of rich creamy garlic mash, with your favourite vegetable sides.
Kitchen Beef Method
If you do not have a smoker available then you can cook beautiful beef ribs in your kitchen.
3 cloves garlic
1/2 cup BBQ sauce
750 red wine
1 litre beef stock
Preheat a large high sided dish such as a la creuset over high heat with oil.
Season trimmed beef ribs with a good amount of salt and pepper. Sear beef ribs in dish for around 2-3 minutes each side to sufficiently brown around all sides of the meat.
Cook down garlic for a few minutes before adding red wine and cooking for another 5 minutes.
Add BBQ sauce and 1 litre of beef stock - adjusting beef stock requirement to leave the ribs exposed depending on your dish size.
Cover dish with lid or foil and transfer to an oven set to 160°C (320°F) for 5 hours or until beef is tender and falling away from the bone.