Warm Beef Rib & Goat’s Cheese Salad Recipe

With the warmer days on the way, late afternoons will be had sitting in the sun entertaining friends and family with the barbecue. Adam Roberts warm beef ribs and goats cheese recipe is the ideal dish this upcoming summer.


Prep Time: 30 Minutes
Cook Time: 6 hours and 30 minutes
Serves: 4


2 racks beef short ribs (4–5 bones per rack)
2 tablespoons peanut oil (or olive oil)
100 g (31⁄2 oz) unsalted butter
2 garlic cloves, finely chopped
12 large Brussels sprouts
2 tablespoons honey
2 thickly sliced bacon slices
½ loaf of ciabatta bread
1 half head of broccoli
100 ml (31⁄2 fl oz) olive oil
100 g (31⁄2 oz) goat’s cheese
100 g (31⁄2 oz) cashew nuts
50 g (13⁄4 oz) grated parmesan cheese


2 tablespoons freshly cracked black pepper
2 tablespoons kosher salt
2 tablespoons brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon smoked paprika

1. Preheat a barbecue smoker to 140°C (275°F).

2. Remove the silver skin from the top of the short ribs and also remove the membrane from underside of the beef ribs. Massage the oil onto all sides of the ribs to apply a light coating.

3. Combine the rub mixture in a small bowl or container, then evenly apply to oiled ribs. Depending on the size of the ribs, more mixture may be required. Ensure all areas of the rib meat is covered with rub, concentrating on the top and sides of the meat and then the underside.

4. Place the ribs bone down in the barbecue smoker and add hickory wood chips or chunks in small batches in the first 2 hours, being careful to ensure a constant but light and even smoke.

5. Allow the ribs to cook for a further 1 hour (3 hours total), then remove from the smoker and double-wrap with foil and butter. Cook in the foil for a further 3 hours.

6. Halve the Brussels sprouts, season lightly with salt and pepper and deep-fry for 3 minutes. Remove from the oil and drain on paper towel.

7. Slice the bacon into roughly cut chunks and lightly grill in a grill pan, then set aside.

8. Cube the cob loaf into 2 cm (3⁄4 in) squared chunks and lightly grill in a grill pan with 2 finely chopped garlic cloves and butter.

9. Roughly chop the broccoli and add to a pot with the honey and a pinch of kosher salt.

10. Remove the beef ribs from the barbecue and carefully open the foil to expel some steam to prevent further cooking. Lightly close the foil back over the ribs and rest for 20 minutes before slicing and serving.

11. Slice the beef ribs off the bone and cube into chunks. Combine with the Brussels sprouts, bacon, bread pieces, small chunks of goat’s cheese and cashew nuts.

12. Drizzle the olive oil to coat the finished beef and salad mix. Garnish with freshly grated parmesan cheese.



RIBS With Low & Slow BBQ Guide is now available. RRP $45

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