The Glenlivet Caribbean Reserve Glazed Beef Short Rib by Michelle Truselle
INGREDIENTS
The Glenlivet Caribbean Reserve Glazed Beef Short Rib
2.5kg of Beef Short Ribs
35g Onion Powder
35g Garlic Powder
35g Paprika
35g Mustard Powder
2g Salt
BBQ Sauce
30g Garlic Puree
75g Soft Brown Sugar
100g Tomato Ketchup
75g Cider Vinegar
75g Dark Soy Sauce
100g Glenlivet Caribbean Reserve
750ml Beef Stock
40g crispy shallots
King Prawn & Mango Salsa Salad
400g Cooked & Peeled Jumbo Prawns
1 Lime Zest & Juice
100g Mango, diced into 1cm cubes
20g Chilli, finely chopped
40ml Olive Oil
30g Shallot, finely chopped
10g Coriander, finely chopped
1 Baby gem lettuce, washed with leaves separated
2g Salt
2g Pepper
The Glenlivet Caribbean Reserve Glazed Beef Short Rib Method
Combine the onion powder, garlic powder, paprika, mustard powder and salt altogether and then mix thoroughly.
Gradually sprinkle the spice mix onto the ribs and rub it into all areas of the meat.
Save any remaining spice mix, leave to marinade, overnight ideally to infuse the meat with the flavour more.
Preheat the oven to 160c.
Mix all the remaining ingredients, including the remaining spices together in a bowl and whisk.
Pour this sauce mixture into an ovenproof dish and then place the marinated short ribs into it, cover with foil and put in the oven for 2 hours.
After two hours turn the short ribs over and then cover with foil again. Leave in the oven for another 1.5 hours. Afterwards, remove the foil and leave to cook in the oven for a further 30 minutes.
Remove the short ribs from the liquid and set aside on a separate tray. Pour the remaining liquid into a pot and reduce the liquid by two thirds until it is like a glaze.
Coat the short ribs with this glaze and sprinkle each short rib with crispy onions before serving.
King Prawn & Mango Salsa Salad Method:
Mix the King prawns with lime zest, lime juice, mango, chillies, olive oil, shallot, coriander, salt and pepper. When serving lay the baby gem leaves at the bottom of the bowl and then put the prawn and mango mixture on top.
If you are using a BBQ, before coating the short ribs with the glaze after they’ve cooked, simply finish them off on the BBQ and glaze while on the BBQ instead.
The Caribbean Fire
Made with our very own small batch hot sauce, this fiery cocktail packs summer vibes. A tropical take on a classic Bloody Mary, why not?
COCKTAIL RECIPE
FOR 
1
SERVE
1INGREDIENTS
| Ingredients | Unit |
|---|---|
|
The Glenlivet Caribbean Reserve
|
50 ml |
|
Pineapple Juice
|
25 ml |
|
Smokin’ Hot Pistols Hot Sauce
|
2 tsp |
|
Lime Juice
|
15 ml |
|
Agave Nectar
|
10 ml |
|
Pink Grapefruit Soda (to top)
|
METHOD
- Shake all ingredients (apart from the Pink Grapefruit Soda) and strain into a tall glass over Cubed Ice.
- Top with Pink Grapefruit Soda and stir lightly.
- Top with more ice if required and garnish with Pineapple Leaves, a Pineapple Wedge and a thin slice of Red Chilli.
