1 bunch coriander, thick stems discarded and coarsely chopped
1/4 (60ml) cup olive oil
1 tbsp (20ml) red wine vinegar
1 1/2 kg small red potatoes, quartered, boiled and drained
1 red onion, sliced and grilled on BBQ
3 slices bacon, crispy cooked on BBQ and coarsely chopped
Place the ribs in a large roasting tray. Coat beef short ribs with McCormick Grill Mates Slow & Low Tennessee Smokehouse Slow & Low BBQ Rub. Pour in the beer. Cover and refrigerate 4 hours or overnight.
Remove the meat from the marinade. Set aside the marinade and save for braising liquid. Pat ribs dry with paper towel.
Preheat a wood-fired or coal BBQ until the coals have a thin coating of grey ash. Add pre-soaked aromatic wood. (Ironbark, mesquite, or apple). If using a gas BBQ soak smaller wood chips and place them in a smoking box on your BBQ . Alternatively, you can seal the meat in a large frying pan on medium - high heat.
Seal the ribs on the preheated BBQ or in a large frying pan until caramelised on both sides.
Place the ribs in a large casserole dish. Add the reserved marinade liquid, McCormick Grill Mates Vintage Smokehouse BBQ Sauce and beef stock. Cover with foil and braise the short ribs on the BBQ over low heat (150°C), or a preheated oven at 150°C for 3 hours, or until beef is tender and extremely soft. Remove ribs from the casserole dish and set aside. Pour half the cooking liquid into a small saucepan and simmer to reduce sauce by half.
While ribs are cooking, assemble the salad; in a large bowl, whisk together the McCormick Grill Mates Smokin Texas Slow and Low Dry Rub, coriander, oil and vinegar until well blended. Add potatoes, onions and bacon and toss lightly.
Serve ribs basted with the reduced sauce and the Texas potato salad.