To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the short ribs and mix well to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate.
Fresh bay leaves inserted into the tender fat cap of the roast impart an aromatic, herbaceous flavor to the beef. The exterior of the rib roast is exactly what you want: browned, salty ...
Peter Gordon shares his recipe for beef ribs as served on Air New Zealand business class flights. Ask your butcher for boneless beef short ribs, or cook on the bone and remove once cooked.
Beef is rare at an internal temperature of 60°C/140°F. It is medium when it is 70°C/155°F and well done when it is 75°C/165°F. When the meat is cooked it should be allowed to rest on a plate ...
Ask your butcher to French the roast and tie the rib between the bones ... and coat with 2 to 3 tablespoons oil. Place the beef on a rack in a heavy roasting pan, and roast for 20 minutes.