The Short Rib
beef ribs in prunes and Tabasco Chipotle, with damsons, green sweet pepper and coriander
For the marinade
light muscovado sugar
ground black pepper
For the topping
green sweet pepper
bunches coriander (cilantro)
Place your trust in the smoker! Because it is perfect for large cuts of meat. You must absolutely Marinade the meat because during the long cooking time the marinade will be perfectly absorbed to give the smoky meat a more intensive flavour.
Remove the top layer of fat from the short rib if necessary.
Finely chop the prunes and grind the rest of the ingredients in the pestle and mortar to make a paste. Massage the paste gently but firmly into the meat and vacuum seal or alternatively pack into a plastic bag and marinate in the refrigerator for 24 hours.
Remove the remaining seasoning from the meat and grill at a high temperature. Finish off cooking the meat, with the cooked side down, at approx. 130 degrees for 7-8 hours.
Remove the pips from the plums and the seeds from the sweet pepper and cut into strips. Pluck the leaves from the coriander, mix all ingredients together and add lime, salt, sugar and a little olive oil to taste.