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Recipe courtesy of www.angusandoink.com
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Print Recipe

Smoked Short Ribs, Butternut Squash Puree & Gremolata

Ingredients

Short Ribs:

Smoked Butternut Squash Puree:

Gremolata:

Instructions

    1. Trim most of the fat and silver skin from the beef rib
    2. Coat ribs in olive oil to help the rub bind
    3. Apply a generous amount of rub to the ribs
    4. Get your smoker up to 250-275°F using a couple of oak whisky barrel chunks for smoking
    5. Place ribs on the smoker bone side down
    6. Smoke for between 6 - 10 hours between 250° - 275°F
    7. Add the red wine and apple cider vinegar to a spray bottle. Spritz the ribs after two hours. Then repeat every hour
    8. Cut butternut squash in half lengthwise and remove the seeds
    9. Apply a generous amount of garlic butter seasoning and the butter to butternut squash
    10. Add butternut squash to the smoker flesh side up and smoke for 2-3hrs
    11. Remove the ribs from the smoker when probe tender (between 200- 207°F) and rest for at least 30 minutes. If you need to rest longer, wrap in foil or butcher paper and leave to rest wrapped in towels in a cooler
    12. Add all the Gremolata ingredients to a bowl and combine. Adjust sharpness, seasoning and constancy to your liking
    13. When the butternut squash is tender remove from the smoker, scoop the flesh/butter into a food processor and blitz until smooth
    14. Slice the ribs and serve on the smoked butternut squash puree with a generous helping of Gremolata