FROM OUR KITCHEN

Grilled habanero short ribs

Beef short ribs sliced thinly, chargrilled quickly until blackened slightly and served with a roasted sweet potato, purple onion, snow and green bean salad in a lemony vinaigrette.

Prep time240 min

Cook time22 min

Total time262 min

Servings4

Ingredients

1.5 kg Beef short ribs

Marinade

432 tin crushed pineapple
2 kiwi fruit, peeled and crushed
2 green or habanero peppers
3 cloves garlic, crushed
1.2 tsp freshly ground pepper
1 tbsp vinegary hot sauce (such as habanero Tabasco sauce)
3 tbsp brown sugar
2 tbsp extra-virgin olive oil

Salad

350 g sweet potato, scrubbed and chopped into
4 cm slices
1 tbsp extra-virgin olive oil
150 g snow peas, trimmed and cut in half
100 g small green beans, trimmed
1.2 purple onion, finely sliced
3 tbsp mint leaves, torn

Dressing

80 g mayonnaise
60 ml lemon juice
60 ml light cream

Step-by-step method

01

Combine marinade ingredients in a food processor until blended but still chunky. Place meat in a glass dish. Cover in marinade making sure marinade covers all the meat. Cover in clingfilm and place in fridge for at least 4 hours, preferably overnight.
02

Remove meat from marinade, and allow to come to room temperature.
03

Preheat oven to 200°C. Brush potatoes with oil, sprinkle with salt and place on a baking paper lined tray into the oven for 20 minutes. Steam vegetables at the same time. Cool the vegetables and toss together in a large bowl with mint. When ready to serve drizzle with dressing.
04

Preheat a Chargrill pan to high heat. Grill ribs for 3 minutes each side being careful not to overcook. Rest meat for 8-‐10 minutes then slice into smaller pieces and place on a platter. Serve with salad.

Chef's tips

You do not need to add habanero peppers or hot sauce if your tolerance to heat is low. Substitute a long red chilli instead, seeds and stem removed, and 2 tbsp barbecue sauce.
It is best to marinate overnight or up to 48 hours
You can use honey instead of brown sugar