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Short ribs barbeque with Black Garlic

Ingredients

4 large beef short ribs (2.2kg in all)1 onion, peeled and quarteredPinch of salt for taste1 liter beef stock

For the marinade

50g Black Garlic, peeled20g harissa paste, homemade or shop-bought15g pomegranate molasses1 tbsp urfa chilli flakes (or other mild dried chilli flake)50g tinned tomatoes25ml whisky15ml red-wine vinegar1 tbsp maple syrup½ small onion, peeled and chopped

Directions

Heat the oven to 260 degrees F. Put the ribs in a casserole with a lid, and add the peeled onion, three-quarters of a teaspoon of salt and stock – the ribs need to be immersed in liquid, so add more stock or water, if needed. Put the pot on a medium-high heat, bring to a light simmer, cover and transfer to the oven. Cook for four to four and a half hours, until the meat is completely tender. Remove the cooked ribs from the stock (you can save the stock for use in soups or sauces), and pull off the meat in large chunks, removing and discarding the bones and any excess fat. 

While the beef is cooking, put the marinade ingredients in the small bowl or a food processor, add a teaspoon of salt and blitz to a very smooth paste. Transfer to a large, non-reactive bowl, add the meat and mix so it's well coated. Cover and refrigerate overnight.

The next day, heat the oven to 390 degrees F. Put a ridged griddle pan on a high heat and when it starts to smoke, lay on the pieces of beef; you may have to do this in batches. (You can, of course, also cook the meat on a barbecue outdoors.) Grill for two minutes, turning regularly so the meat takes on color and smoke on all sides, then transfer to a baking tray and place in the oven for about 12 minutes, until warmed right through.

As always, leave the meat to rest for a few minutes before serving. 

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