If pork ribs just don't hit the spot, try tender, roasted beef ribs served with a delicious potato gratin from the grill. Both dishes are cooked over indirect heat, which lets the grill aromas penetrate beautifully.
Ingredients 6 Portions
- 2 pcs.Short ribs, beef (approx. 3 kg [6.62 lbs])
For the marinade
- 6 tbsp.Honey
- 6 tbsp.Tomato puree
- 4 tbsp.Mustard, spicy
- 125 mlWater
- 125 mlSunflower oil
- 6 tbsp.Spare Ribs Seasoning Mix
For the potato gratin
Mix the ingredients into a creamy marinade, rub well into the ribs and place in a closed container in the refrigerator for several hours.
For maximum flavor, marinate overnight!
Preheat the oven to 130°C (356°F) (conventional oven setting). Place the meat in a roasting tin and put in the oven.
Lightly brown the meat for approx. five minutes. Baste the meat occasionally with the remaining marinade.
Peel the potatoes and cut them into 3-mm slices. Mix these with the chopped leeks and split them between two dishes that have been greased with oil.
Mix together the sour cream, cream and parmesan and season to taste with herbs. Then mix in the eggs.
Pour the mixture over the potatoes. Grill them over indirect heat at 200°C (392°F) for 50 minutes.
The ribs are cooked when the bones can be pulled out easily.
Allow the meat to cool, then grill it briefly on both sides to seal in the roasting flavors.
Place them on a wooden board and slice them with a sharp knife.
Serve with crunchy salad, gratin and sauces.