Beer-glazed beef short ribs with farro salad

Australian Gourmet Traveller recipe for beer-glazed beef short ribs with farro salad.
Beer-glazed beef short ribs with farro salad

Beer-glazed beef short ribs with farro salad

Ben Dearnley
3H 30M
4H 10M

If you can’t find farro, pearl barley works admirably in the salad instead.


Brined beef ribs



1.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.
2.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).
3.Meanwhile, cook farro in boiling salted water until tender (15-25 minutes), then drain well and keep warm.
4.Combine remaining ingredients in a bowl and toss to combine. Season to taste.
5.Transfer farro and beef to plates, spoon sauce over, top with salad and serve.

Green peppercorn mustard is available from select delicatessens. If it’s unavailable, substitute Dijon mustard.

This recipe is from the February 2013 issue of


Drink Suggestion: Amber ale. Drink suggestion by Max Allen


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