Smoked beef rib carpaccio
How to make carpaccio more glorious? Easy, just use beef ribs
This will be the most flavorful carpaccio you will ever taste, guaranteed. The rich, marbled beef ribs first soke up smoke whilst tenderizing in the smoker. The charcoal mayonnaise then adds a whole new layer of flavor and richness, only to be contrasted by the zing of the pickled veggies.
Oh, glorious BBQ, what a delight.
|BS| Cajun rub
- 4 oz (100 g) Pig powder BBQ rub (see recipe)
- 1 oz (25 g) garlic powder
- 1 ⅕ oz (30 g) smoked paprika
- ⅗ oz (15 g) freshly ground black pepper
- ⅖ oz (10 g) onion powder
- ⅕ oz (5 g) cayenne pepper
- ⅗ oz (15 g) dried oregano
- ⅖ oz (10 g) dried thyme
- ⅕ oz (5 g) chili flakes
- ⅗ oz (15 g) sea salt
- ⅗ oz (15 g) Tierenteyn or Dijon mustard
- 1 tbsp chardonnay-vinegar (like Forum brand, available at specialty stores)
- 4 egg yolks
- 10 fl oz (300 ml) sunflower oil
- 3⅓ fl oz (100 ml) charcoal oil
- salt and freshly ground black pepper
- 1 plate beef ribs (short ribs) with 4 bones, 71 oz (2 kg)
- 6 tbsp |BS| Cajun Rub
- ¼ cooked cob of corn
- 2 oz (50 ml) charcoal mayonnaise
- 7 oz (200 g) pickled vegetables, like beets, radish, or cauliflower
How to make:
Duration: prep 9 hours,
Cooking about: 5 minutes
Add the mustard, vinegar, egg yolks and 1 tbsp water in a high measuring cup and use a hand blender to mix into a smooth paste. While mixing, slowly drip in the sunflower oil and charcoal oil and whisk to a firm mayonnaise. Season with salt and freshly ground black pepper. The mayonnaise keeps for two days if refrigerated.
Mix all the ingredients for the |BS| Cajun Rub.
Prepare a BBQ for indirect grilling at heat until 115 °C (239 °F). The back (bone side) of the short ribs has a tough fleece. Defleece the ribs by gently wedging a Philips head screwdriver between the fleece and bone. Carefully pry until the screwdriver has covered the entire width, then pull towards you to take off the fleece. The front side (meat side) can have a layer of fat or small fleeces. If necessary, cut these out with a small sharp knife, until you have a nice clean piece of meat. Generously dust the meat with the Cajun Rub.
Place your wood chunks in the hot coals, then place your spiced ribs meat side up on the BBQ grate and cover. Keep the BBQ at a constant 115 °C (239 °F) for 6-8 hours. For the best carpaccio do not wrap the beef ribs in tin foil, this makes sure they don’t become too tender. You want a slightly firm bite and you get that when the meat hits a core temperature of 92 °C (198 °F). Remove the ribs from the BBQ and carefully pull the bones out of the meat. Let cool in the fridge.
Take the chilled beef ribs out of the fridge and use a meat slicer to cut the beef into 0.1 inch slices. Divide the slices over four plates, and use a blowtorch to briefly sear the meat. This melts the fat, which creates a great flavor. Use the same blowtorch to briefly sear the cooked cob of corn and slice off pieces of a couple grains each.
Garnish the carpaccio with the charcoal mayonnaise, seared corn, and pickled vegetables.