An elevated Texas barbecue masterpiece featuring post oak smoked beef short rib with black pepper bark, burnt onion molasses glaze, smoked tallow potato silk, ember-charred sweet peppers, and black pepper beef jus.
Serves 4
Ingredients:
- 1 section – Beef Plate Short Rib (4-bone, 8–10 lbs)
- 3 tbsp – Kosher Salt
- 4 tbsp – 16-mesh Black Pepper
- 1 tbsp – Smoked Beef Powder
- 1 tsp – Espresso Powder
- 2 tbsp – Rendered Beef Tallow
- as needed – Post Oak Wood Splits
- Burnt Onion Molasses (see sub-recipe)
- Smoked Tallow Potato Silk (see sub-recipe)
- Black Pepper Beef Jus (see sub-recipe)
- Pickled Mustard Seeds (see sub-recipe)
- 8 – Mini Sweet Peppers
- to finish – Maldon Sea Salt
Speciality Items:
- Offset Smoker Need it? Click here to start cooking
- Wireless Multi-Probe Thermometer Need it? Click here to start cooking
- Japanese Binchotan Grill Need it? Click here to start cooking
- Chamber Vacuum Sealer Need it? Click here to start cooking
- Immersion Circulator Need it? Click here to start cooking
- Smoking Gun Need it? Click here to start cooking
- Infrared Thermometer Need it? Click here to start cooking
- Fine Chinois Strainer Need it? Click here to start cooking
- Plating Tweezers Need it? Click here to start cooking
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🍷Sommelier's Recommendation
Powerful tannins and dark fruit stand up to the richness of smoked beef.
Earthy spice and smoke-friendly structure complement the pepper bark and oak smoke.
Steps:
- Trim excess exterior fat from the short rib while keeping the fat cap intact.
- Mix kosher salt, black pepper, smoked beef powder, and espresso powder to create the rub.
- Season the short rib aggressively on all sides and refrigerate uncovered overnight.
- Preheat offset smoker to 250°F using post oak wood splits.
- Place short rib bone-side down in smoker and maintain clean blue smoke throughout cooking.
- Spritz lightly with warm beef stock every 90 minutes and brush dry areas with melted beef tallow.
- Smoke until bark is dark and internal temperature reaches approximately 175°F.
- Wrap tightly in unwaxed butcher paper and continue smoking until probe tender at 203°F.
- Rest in a warming cabinet or warm oven for 2 hours before slicing.
- Prepare smoked tallow potato silk and burnt onion molasses while beef rests.
- Char sweet peppers directly over binchotan charcoal until blistered and lightly collapsed.
- Warm black pepper beef jus and lightly smoke using a smoking gun just before serving.
- Plate smoked potato silk first, place sliced beef rib on top, and garnish with peppers, burnt onion molasses, pickled mustard seeds, and beef jus.
Burnt Onion Molasses
Yield: 1 cup
Ingredients:
- 4 large – Sweet Onions
- 2 tbsp – Beef Fat
- 1/2 cup – Dark Molasses
- 1/4 cup – Bourbon
- 2 tbsp – Sherry Vinegar
- 1 tsp – Smoked Salt
Steps:
- Char onions cut-side down over live fire until nearly blackened.
- Cook onions slowly in beef fat until completely softened.
- Add bourbon, molasses, vinegar, and smoked salt.
- Reduce until glossy and thick, then blend smooth and strain.
Smoked Tallow Potato Silk
Yield: 4 servings
Ingredients:
- 2 lbs – Yukon Gold Potatoes
- 1 cup – Heavy Cream
- 6 tbsp – Smoked Beef Tallow
- 4 tbsp – Cultured Butter
- to taste – Salt
Steps:
- Smoke potatoes indirectly until fully tender.
- Pass potato flesh through a fine sieve.
- Warm cream, butter, and smoked tallow together.
- Fold warm dairy mixture into potatoes until silky smooth.
- Season with salt and hold warm until service.
Black Pepper Beef Jus
Yield: 2 cups
Ingredients:
- 2 cups – Roasted Beef Stock
- 1 – Shallot (sliced)
- 1 tsp – Cracked Black Peppercorns
- 1 tbsp – Cold Butter
Steps:
- Reduce beef stock with shallot and peppercorns by half.
- Strain through a fine chinois.
- Whisk in cold butter before serving.
- Cold smoke briefly with smoking gun before plating.
Pickled Mustard Seeds
Yield: 1 small jar
Ingredients:
- 1/2 cup – Yellow Mustard Seeds
- 1 cup – Apple Cider Vinegar
- 1/2 cup – Water
- 2 tbsp – Sugar
- 1 pinch – Salt
Steps:
- Simmer mustard seeds in fresh water three separate times, draining between each simmer.
- Combine vinegar, water, sugar, and salt in saucepan.
- Cook mustard seeds in pickling liquid until tender and glossy.
- Cool completely before serving.
More Info
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