Chile rubbed beef ribs

Do you want the good news or the bad news? Let’s go with the good news first, shall we? The shortest day of the year is done and dusted. That was on December 21st, in case you were stuck at the office Christmas party and didn’t notice. Spare a thought for Reykjavik, the capital of Iceland which has a whopping 4:07 hours of sunlight on the shortest day of the year. But I checked, and it rained there that day so the 4+ hours is probably a bit on the optimistic side.

The bad news? Winter isn’t done yet. Officially it’s not over until March 20th. It feels like Winter might be overstaying its welcome, don’t you think? What if we asked Spring to arrive sooner and ‘encouraged’ Winter to take a well deserved early retirement? And face it, just because the calendar says Spring doesn’t mean Winter won’t be holding on to us with his/her grubby little mittens.

Winter is sleet, snow tires, colds, flu, Christmas credit card bills and down coats so large they make you feel like the Michelin man. But – and there’s always a but – it’s also slow cooked food that simmers so long in the oven that it makes you want to weep when you take your first bite. This isn’t food for a Spring or Summer day – this is hearty, stick to your ribs, “I ain’t going out in that” weather food.

So buck up. Winter isn’t for wimps but these chile rubbed beef ribs are.

2-3 Servings

3 lbs beef ribs

1 clove garlic

1 tsp cumin seeds

1 tsp ground ginger

¼ tsp Chile de Arbol powder (Cayenne pepper)

1 tsp Chile Chipotle powder

1 Tbsp brown sugar

Sea salt

Preheat oven to 250°F

Using a mortar and pestle, pound the garlic and cumin seeds together until the seeds are crushed and the garlic is a paste. (If you don’t have a mortar and pestle, you can finely chop the garlic and blitz the cumin seeds in a spice mill) Add in the ginger, chile de arbol, chipotle chile and brown sugar and mix.

Rub the marinade into the beef ribs, coating all the surfaces. Wrap each rib snugly in plastic wrap or place in a container with a cover. Refrigerate overnight. Remove from the refrigerator, unwrap and sprinkle each rib with some sea salt. Heat an oven proof pan on the stove to medium high heat. Sear each rib on all sides so it is nicely browned. Cover and place in a low oven or you can cook these in a slow cooker. Cook until the meat is tender and falling off the bone –at least three hours.

Serve warm with mashed potatoes or creamy polenta. It’s even better – if that’s possible – the next day.