TWICE-COOKED ANGUS RESERVE SHORT RIBS WITH ZHOUG AND SHAVED ZUCCHINI
8 pieces Angus Reserve short ribs
Sea salt flakes and freshly-ground black pepper
1 Tbsp Mexican seasoning
2 tsp smoked paprika
1 Tbsp extra virgin olive oil
½ cup treacle
4 small zucchini
½ bunch dill, finely chopped
2 tsp sherry vinegar
¾ cup zhoug sauce (see recipe)
Season the short ribs generously with salt and pepper, then rub with Mexican seasoning and smoked paprika. Arrange on a wire rack over a roasting pan and cover with foil. Put in the middle of a preheated barbecue with only the outer burner lit to moderate. Cook for 3 hours.
Remove the foil and drizzle with oil. Cook for 20 minutes. Brush with treacle and cook for 1 hour. Meanwhile, shave the zucchini finely on a mandoline and toss with a generous amount of salt. Set aside for 10 minutes, then rinse well. Drain, then mix with the dill and vinegar. Serve with the ribs and zhoug sauce.