- 3-4 english-cut bone-in short ribs (about 1.5kg)
- sea salt and freshly ground black pepper
- juice of 1 orange (about ½ cup)
- juice and finely grated zest of 2 limes (about ½ cup juice)
- ⅓ cup extra virgin olive oil, plus extra
- 2 eschallots, thinly sliced
- ½ cup parsley leaves or mixed baby herbs
- lemon cheeks, to serve
- Season ribs with salt and pepper all over, place bone side up in a shallow dish with orange and lime juices, olive oil and eschallots. Spoon over marinade if it doesn’t cover meat. Cover with a lid or plastic wrap and refrigerate at least 4 hours or overnight. Before grilling, bring ribs to room temperature.
- Heat the KitchenAid 25cm frypan over a medium heat 5 minutes, until very hot. Remove ribs from marinade (discard marinade), pat dry with kitchen paper and drizzle with a little extra oil.
- Place ribs in frypan, bone side up, and cook 5 minutes, until golden, then turn regularly until slightly charred on all sides. The sugar in the marinade will make the ribs char quickly, so turn regularly to prevent burning. Cook 15-20 minutes, until medium rare (a thermometer inserted in the thickest part of the meat should read about 54C for medium rare, do not cook more than this of the meat with go tough).
- Transfer meat to a board and let rest 10-15 minutes. Cut bone from meat and slice meat in 5mm thick slices, transferring meat and bones to a board or serving platter as you work. Scatter over parsley leaves or mixed baby herbs and lemon zest, and offer lemon cheeks for squeezing over. Season with extra salt if liked.
Ask your butcher for the thickest ribs available, and to make each of them a similar thickness to ensure even cooking.
The citrus marinade helps tenderise this often-tough cut of meat. Beef ribs are highly marbled, which makes them great for braising and slow cooking. But given a few hours in the marinade and cooked in a quality heavy-based frypan, they’re a great choice for stove top too.