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Beef rib butter masala with flaky roti
Danish Crown foodservice and chef Neil Rankin have teamed up to create six premium dishes to show a different side to BBQ using cuts from Danish Crown’s Dry Aged and 1887 British Meats range.
More recipe ideas can be found at www.danishcrownfoodservice.co.uk.
1 x 4 Bone Beef Rib Rack
100g coarse salt
100g cracked black pepper
Kiln dried oak
FOR THE BASIC ROTI (makes 8)
320g self-raising flour
4 pinches fine salt
240g butter, softened but not melted
FOR THE BUTTER MASALA
6 onions, sliced
5 medium fresh tomatoes, quartered
250g chopped tomatoes
½ tsp fresh green chilli, finely chopped
½ tsp salt, or to taste
½ tsp sugar
1 tsp red chilli powder
¼ tsp turmeric powder
1 tsp dried fenugreek leaves
1 tsp ginger paste
1 tsp garlic paste
1 tsp fresh coriander, chopped
6 skinned almonds, ground to a paste with a little water
½ tsp diced ginger
¼ tsp chopped fresh green chilli
30ml single cream
Sliced ginger and fresh coriander, to serve
FOR THE BEEF RIB
There is very little to prep in a short rib. Some people like to take the layer of skin off the bone side but I don’t bother. I just take the ribs out of the fridge, add a rub and get them straight on the BBQ, bone side down
Let the size of the rib guide you to how long it’s going to take to cook. A thin rib with no more than 3cm of meat will likely cook in 5 hours, whilst a rib cut 5cm or thicker will take at least 7 hours. After 4 hours check the ribs and repeat every half hour after that. What you’re looking for is for the meat to have some give. Take it between your thumb and forefinger and give it a squeeze: it should feel loose and bouncy. Another test is to pierce a skewer through the meat all down the length of the bone. If the skewer goes through without resistance, the ribs are done, or check with a probe thermometer.
When the ribs are done, let the meat cool to 60°C (about half an hour) before slicing it off the bone.
Smoker cooking temperature: 130–140°C
Cooking time: 5–7 hours
End internal meat temperature: 92–94°C
FOR THE BASIC ROTI
I like using butter for the basic roti, because it adds a richness. But if you prefer, you can use ghee or any vegetable oil. For the best results, prepare the roti dough the day before and leave it wrapped in cling film in the fridge. They'll keep for a few days like this.
Place the flour in a bowl, add the water and salt, and stir with a wooden spoon until it just comes together and feels slightly sticky. Knead on a floured surface for 1 minute until it becomes smooth, then cover with cling film and leave in the fridge for 20 minutes.
Slice into three equal portions and form each portion into a ball. One at a time, flatten the ball with your hand and roll out on a floured surface into a rough circle as thin as you can without breaking the dough.
Using a pastry brush, paint on a layer of butter and roll up tightly to form a cigar shape. Coil the dough in on itself and flatten with your hand to form a circle that looks like the spiral of a snail's shell. Cover and rest again in the fridge for another 20 minutes. Repeat with the remaining two portions.
Remove from the fridge and roll out the dough once again. Repeat the buttering, rolling and coiling and flatten once again. Rest this for at least an hour in the fridge or overnight if you have time. The longer you chill it, the easier the next stage is.
Finally, roll out to a large circle as thin as you can. The thinner the dough, the crumblier the roti. If spots of butter appear, sprinkle on a little flour and carry on.
Get a pan (larger than the roti) medium-hot on the stove and fill with a layer of oil to cover the roti. Fry till golden-brown on both sides, flipping halfway, drain on kitchen paper, then serve.
FOR THE BUTTER MASALA
Fry the onions in a little oil or clarified butter, add the spices then the tomatoes. When they have broken down (around 30 minutes), add the rest of the ingredients except for the diced ginger, fresh chilli, butter and cream, along with half a cup of water (120ml). Continue to cook over a low heat, stirring continuously, for another 20-25 minutes. It is ready when the oil separates and rises to the top – if it is too thick, add a little water.
Using a hand blender, puree the sauce, strain and return to the pot. Add the butter and cream whilst still warm. Slice the ribs into 1 inch slices and lay onto roti. Serve sauce on the side or pour over ribs and sprinkle on the fresh chilli, ginger and a little coriander to garnish.