Lemon and parsley beef ribs
Lemon and parsley beef ribs
6 servings
Ingredients
- 2 kg beef ribs (8 ribs)
- Salt and pepper to taste
- 2 tbsp lemon zest
- 1/3 cup fresh lemon juice
- 1 1/2 cups lemonade
- 1/2 cup chopped dry shallots
- 1 tbsp chopped garlic
- 2 tbsp olive oil
- 1/2 cup chopped fresh parsley
- 1 bay leaf
- 1/2 tsp chilli flakes
- To garnish:
- 1/3 cup chopped fresh parsley
- 1 tbsp lemon peel
- 2 tsp fleur de sel
Preparation
- Separate the ribs then salt and pepper
- In a bowl, combine the zest and lemon juice with the lemonade, shallots, garlic, oil, parsley, bay leaf and chilli flakes
- In a deep dish, place the ribs. Pour the lemonade mixture over the ribs and stir to coat them well. Cover and marinate for 3 to 4 hours in a cool place
- About 1 hour before cooking, remove the dish from the refrigerator and let stand at room temperature
- When cooking, preheat the barbecue to medium power (about 180°C – 350°F)
- Place the ribs in the center of two large sheets of aluminum foil. Fold the edge of the leaves slightly to shape a rim, then pour a little marinade over the ribs. Close the leaves to form two hermetic papillotes
- Turn off the burners on one side of the barbecue. Place the papillotes on the rack above the turned off burners for indirect cooking. Close the lid and cook for 2 hours 30 minutes to 2 hours 45 minutes, until the meat begins to easily detach from the bone
- Remove the ribs from the papillotes, then place them on the hot, oiled grill of the barbecue above the lit burners. Close the lid and grill the ribs for 8 to 10 minutes, turning them several times during cooking
- In a bowl, combine the ingredients of the filling
- Spread the garnish over the ribs
