• Friday, February 27, 2015


By Abdullah Tareq Head Chef Cilantro

Prime Rib Roast
This huge cut of meat is hard to come by in the meat shops but you can get it at Bengal Meat outlets if you pre-order. Prime ribs are loaded with flavour and tastes best slow cooked. It's best to use a meat thermometer for roasting so you get your desired doneness.

Photo: Sazzad Ibne Sayed
Source: Photo: Sazzad Ibne Sayed

3 tsp fresh ginger root, grated
1/3 cup orange marmalade
4 cloves garlic, minced
3 tbsp soy sauce
2 tbsp brown sugar
1/4 tsp hot pepper sauce
1 tbsp mustard powder
1 (8 pound) prime rib roast
1/4 cup olive oil
Ground black pepper to taste
Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. Prick holes all over the roast with a two-pronged fork. Pour marinade over roast. Cover, and refrigerate for at least two hours, basting at least twice.
Preheat oven to 400 degrees F (200 degrees C).
Place roast on a wire rack in a roasting pan. If you don't have a wire rack, place the rib fat side up so that the rib bones are touching the tray. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminium foil, and seal edges tightly around pan.
Cook roast for one hour in the preheated oven. After the first hour, remove the aluminium foil. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for one more hour. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminium foil over roast, and let rest for about 30 minutes before slicing.
Smoky-Sweet BBQ Beef Short Ribs Recipe
A big slab of beef ribs can be hard to find and intimidating to cook, so here I used short ribs. This recipe is an easy shortcut for beginners. Start with a sweet and spicy rub to coat the meat, and let it sit overnight for the best flavour. In the meantime, make the barbecue sauce. Roast the ribs in the oven until the meat almost falls off the bone, and then finish them on the grill, slathering them with sauce until the ribs are lacquered and slightly charred.
Serves four to six
For the ribs:
1/4 cup paprika
1 tbsp chili powder
1 tbsp ground cumin
1 tbsp packed dark brown sugar
1 tbsp salt
2 tsp pepper
1 tsp garlic powder
1 tsp freshly ground black pepper
5 pounds (2- to 2-1/2-inch-thick) beef short ribs
For the barbecue sauce:
1 tbsp vegetable oil
1/4 cup onion, finely chopped
3 medium garlic cloves, finely chopped
1½  cups ketchup
1/2 cup packed dark brown sugar
1/2 cup water
3 tbsp apple vinegar or cider vinegar
3 tbsp Worcestershire sauce
3/4 tsp freshly ground black pepper
For the ribs:
Place all of the ingredients except the ribs in a medium bowl and stir to combine. Place the ribs in a 13-by-9-inch baking dish and arrange them in an even layer. Evenly rub the spice mixture on all sides of the ribs and cover the dish with aluminium foil. (At this point, you can roast the ribs immediately, but for the best flavour and texture, refrigerate them for up to 24 hours.)
Heat the oven to 350°F and arrange a rack in the middle. (If you rubbed the ribs in advance, remove them from the refrigerator and set aside at room temperature while the oven is heating, at least 20 minutes.)
Place the ribs in the oven and roast until fork-tender, about two hours. Meanwhile, make the sauce.
For the barbecue sauce:
Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, for about three minutes.
Add the remaining ingredients, whisk to combine, and bring to a simmer. Reduce the heat to low and continue to simmer, whisking occasionally, until the flavours have melded and the sauce has reduced to about 2½ cups, about 30 to 40 minutes. Remove from the heat and set aside until ready to grill the ribs.
To grill the ribs:
Heat a gas or charcoal grill to medium heat. Place the ribs on the grill and brush them with some of the sauce. Cover the grill and cook until grill marks appear on the bottom of the ribs, about 5 minutes. Turn the ribs, brush with sauce, cover, and cook another 5 minutes. Flip and brush every 5 minutes until the sauce has thickened and formed a glaze and the ribs are heated through, about 20 minutes total. Transfer the remaining sauce to a serving bowl and serve with the ribs.
BBQ Greek Mutton Racks
A rack of lamb is tender and loaded with flavour. Properly cooked, this is pure luxury. Cut the rack so it has two ribs per slice. This will be easier to grill and will cook faster.  Baste the racks with Bbq sauce while grilling.
Makes 6
1 tsp salt
2 tsp dried oregano
1.5 tsp onion powder
1.5 tsp garlic powder
1 tsp ground black pepper
1 tsp beef stock powder
1 tsp dried parsley flakes
½ tsp Ground Cinnamon
½ tsp Ground Nutmeg
3 tbsp extra virgin olive oil
1 tbsp garlic, crushed
6-8 mutton racks
Combine olive oil, and garlic and rub over lamb chops. Allow to marinate at least 30 minutes.
Combine salt, oregano, onion/garlic/beef stock powder, pepper, parsley, cinnamon and nutmeg to make a dry rub. Rub generously over marinated chops, and allow to marinate at least another 30 minutes.
Grill the racks, meat side down, for about 2 minutes on the first side. Turn, then let the second side grill for five minutes total, for medium doneness.
Cook on a hot grill until done to your liking.
BBQ Lamb Chops
For this recipe, I used a whole leg of mutton sliced about an inch thick. You can marinade the chops with the dry spices for a few hours or overnight before grilling.  
2 tbsp coarse salt
2 tbsp sugar
2 tbsp brown sugar
2 tbsp ground cumin
2 tbsp chili powder
2 tbsp freshly ground black pepper
1 tbsp cayenne pepper
¼ cup paprika
1 leg of lamb sliced, 1inch thick
Mix the spices together and add lamb chops and oil. Combine together and let it marinade for an hour or two at least.
Heat charcoal grill or grill to a medium heat and grill to your liking. Don't overcook otherwise the meat will get chewy.

Photo: Sazzad Ibne Sayed
Food prepared by Abdullah Tareq for Star Lifestyle


Published: 2:41 am Sunday, December 22, 2013

Last modified: 8:08 pm Sunday, December 22, 2013

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