600 mlamber ale (such as Bee’s Knees)375 ml (1½ cups)veal stock220 gm (1 cup)brown sugar60 ml (¼ cup)cider vinegar60 ml (¼ cup)smoky barbecue sauce2 tbspgreen peppercorn mustard (see note)400 gmfarro1radish, thinly sliced on a mandolin1golden shallot, shaved on a mandolin½ cup (firmly packed)flat-leaf parsleyJuiceand finely grated rind of ½ lemon2 tbspextra-virgin olive oilBrined beef ribs300 gmcoarse salt250 gmcaster sugar14-rib rack beef short ribs (about 2kg)
For brined beef ribs, place salt, sugar and 2 litres water in a saucepan over medium-high heat and bring to the boil, stirring until salt and sugar are dissolved (5-10 minutes). Cool completely, place beef in a non-reactive container, cover with brine and refrigerate until lightly brined (6 hours). Drain, rinse under cold running water, then pat dry with absorbent paper, cut into 4 individual ribs and set aside.
Preheat oven to 180C. Heat a large non-stick frying pan over high heat, add ribs and turn occasionally until browned (2-3 minutes each side). Transfer to a casserole that holds ribs snugly, then add ale, stock, sugar, vinegar, barbecue sauce and mustard. Bring to the simmer over medium heat, then cover with a lid and braise in oven until beef is falling from bones (2½-3 hours). Remove beef from bones and keep warm, and reduce liquid over high heat until thickened to a sauce consistency (15-25 minutes).
Meanwhile, cook farro in boiling salted water until tender (15-25 minutes), then drain well and keep warm.
Combine remaining ingredients in a bowl and toss to combine. Season to taste.
Transfer farro and beef to plates, spoon sauce over, top with salad and serve.
Note Green peppercorn mustard is available from select delicatessens. If it’s unavailable, substitute Dijon mustard.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.