Beef Dandy Ribs

These beef dandy ribs are brined  and then marinated with a spice rub of kombu seaweed, chilli, smoked paprika and old bay seasoning, before being slow cooked and finished on the barbecue. Dandy ribs are the beef equivalent of baby back pork ribs, you may need to pre-order them from your butcher.

First published in 2022
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10% Spice brine

Kombu seasoning


Beef ribs

Red wine sauce


  • Blender
  • Barbecue



Make the brine 48 hours before using. Toast the spices individually in a pan and then crush lightly


In a large pan combine the water, garlic, salt and spices and bring to the boil. Remove from the heat and allow to cool. Leave to infuse for 24 hours, then strain and store in the fridge


For the kombu seasoning, turn your oven onto its lowest possible setting. Line a baking tray with baking parchment and place the salted kombu on top in an even layer. Place into an oven and leave to dehydrate until completely dry. Once dry, let it cool and then place into a blender with the other ingredients and blitz until fine. Store in an airtight container


To make the BBQ rub, blend the coriander seeds and black peppercorns together to a fine consistency. Mix with all the remaining ingredients and store in an airtight container


Place the beef ribs into the chilled brine for 4 hours. After 4 hours, set the oven to 98°C, remove the ribs from the brine and rinse in the sink under cold running water for 20 minutes. (The brine can be stored in the fridge and re-used)


Take the ribs out of the sink and dry them off. Very lightly season the ribs all over with the BBQ rub, and place into deep metal trays. Place 500g of water into each tray and then cover with cling film and then tin foil. Place the ribs into the preheated oven and cook for 8 hours (or overnight)


As the beef is cooking, you can make the sauce. Place the wine and port into a pan and reduce until a glaze. Add the stock to the reduced alcohol and whisk in the butter. Taste and season the sauce with salt, lemon juice, vinegar and sugar to taste


After 8 hours, remove the ribs from the oven and chill down in the trays– do not try to take out as they will fall apart. When completely chilled, remove the racks and portion 


When ready to serve, grill the ribs either on a BBQ or skillet pan to get a charred smoky flavour and heat all the way through. To serve, pile ribs on top of each other, pour warmed-up sauce generously over and dust with kombu seasoning

First published in 2022
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Jack Croft and Will Murray struck up a friendship while working at Dinner by Heston and in 2019 launched their own restaurant concept called Fallow. Together they now cook some of London’s most exciting, sustainability-focused food.

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