LDR Vineyard Shiraz & Smoked Short Ribs

Smoked Short Ribs, Creamed Corn Puree & Zhoug Sauce

Serves: 6 Prep: 20 mins Cook: 4-6 hours Pair: Lovedale Road Vineyard Shiraz

Indulge in a hearty and flavorful pairing: Lovedale Road Vineyard Shiraz with a fall-off-the-bone Smoked Short Ribs recipe.

This decadent dish is perfect for a cozy autumn dinner party or a special weekend meal. The silky tannins of the Lovedale Road Shiraz beautifully complement the rich smokiness of the short ribs, while the wine’s complex fruit notes enhance the natural flavours of the beef. Ready to impress your guests? Follow our easy-to-follow recipe and discover why this combination is a match made in culinary heaven.

Ingredients

2 x Short Rib Racks (approx. 5kg)

BBQ rub

Oil

Corn Puree

400g corn

1 shallot

200ml vegetable or chicken stock

50ml cream

50g butter

Salt

2 cloves garlic

Zhoug Sauce

1 handful coriander

2 jalapenos

2 tbsp lemon juice

2 cloves garlic

1 tsp cumin

1 tsp cardamom

1 handful parsley

200ml oil

Salt

1 pinch chilli flakes

Method

Short Ribs

1. Set your smoker up to 130c and add your favourite wood chunks – we used cherry wood
2. Remove the membrane from the back of the ribs *see tips* and rub the ribs with oil and apply your favourite BBQ rub to the ribs
3. Smoke the ribs for 4-6 hours or until internal temp is 93c *see tips*
4. Allow to rest for 15mins, wrapped gently in foil or butchers paper before slicing

Corn Puree

1. Dice shallot and garlic. Sweat on medium heat with a little oil and butter
2. Add corn, salt and stock. Cover and cook for 10 mins at a simmer
3. Blend corn adding the cream as you go. Best to add the cream in slowly until you get to the consistency you are looking for
4. Pass corn puree through a sieve to remove remaining kernals/lumps

Zhoug Sauce

1. Place all the ingredients (except oil) into a mini food processor and blitz whilst gradually adding the oil until you reach your desired consistency. I added 200ml but it may be a little more/less for you

Essential Tools

• Chef knives
• Chopping board
• BBQ
• Mini food processor
• Food processor
• Saucepan
• Sieve
• Tongs
• Measuring/weighing utensils

Tips/Tricks

• Cooking the ribs at a low temp (between 120-140c) allows for the fat to melt slowly which gives the meat a beautiful soft texture
• Add a water bath (tray of water) or spritz the meat with a little water during the cook. This helps keep the meat moist and for the smoke to bind
• The membrane is a layer of fat on the bones of the rib – remove this by cutting the corner with a knife and peeling it back. This membrane is tough to chew on. Alternatively, ask your butcher to help 😉
• Allow the meat to rest for 15mins – 30mins, gently wrapped before cutting
• Ribs typically take 4-6 hours to cook but cooking low n slow can often take longer, even shorter time!
• If your cook finishes quicker than anticipate then wrap the ribs in foil, an old towel and leave in a esky/cooler to keep warm. They will happily sit for 1-2 hours without losing too much temperature.

These wines would also pair fantastically with this recipe: