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Ruhlman’s Pastrami Short Ribs




Source of Recipe


Ruhlman's Twenty


Recipe Introduction


I made this when I was helping to test recipes for this book and it was one of the most successful things that I made. We ate it straight, but I also used it for making Reuben-like Panini and an awesome hash. You can use bone-in short ribs or boneless. This is not a complicated or difficult recipe, but there are three separate steps – brining, grilling and steaming. That combination gives you the moist, flavorful and tender result that says PASTRAMI.


List of Ingredients




BRINE:
7 1/2 c. water
6 T. Kosher salt
1 t. pink salt (sodium nitrite)
2 T. brown sugar
5 garlic cloves, smashed with the flat side of a knife
2 t. black peppercorns
2 t. mustard seeds
1 T. coriander seeds
1 T. red chile flakes
2 t. allspice berries or 1/2 t. ground allspice
1 t. ground nutmeg
Two 2-inch cinnamon sticks, broken into pieces or 1 t. ground cinnamon
6 bay leaves, crumbled
1 t. whole cloves or 1/2 t. ground cloves
2 t. ground ginger

SHORT RIBS:
8 meaty bone-in short ribs
1/4 c. black peppercorns
1/4 c. coriander seeds


Recipe



BRINE:
Combine all of the brine ingredients in a medium saucepan over medium heat and bring to a simmer. Cool to room temperature and refrigerate until completely cooled.

SHORT RIBS:
Put the ribs in a zipper bag and pour the brine over them. Seal and place bag in a large bowl. Refrigerate for 5 – 7 days, turning the bag every couple of days.

When ready to prepare, drain and rinse the ribs. Dry them with a paper towel. Set aside. Toast the peppercorns over medium-high heat in a saucepan, about 3-4 minutes. Grind coarsely in a coffee grinder. Set aside and do the same with the coriander seeds. Mix together and dredge the short ribs with this.

GRILLING THE SHORT RIBS:
Prepare grill to medium-hot. Add some wood chunks or soaked chips to the coals (or in a smoke pan if you are using gas). Cook the ribs over the heat source with the cover closed for 20 to 30 minutes, turning as needed.

At this point, you can refrigerate the ribs for up to 5 days before steaming.

STEAMING THE RIBS:
Preheat the oven to 225 degrees. Put the ribs, in a single layer, in a pan or pot with a lid (a covered roaster is perfect). Pour water to come one inch up the sides of the ribs and bring to a simmer on top of the stove. Cover and bake until the ribs are tender – about 4 hours. Turn once during cooking.

Serves 4.