SMOKED BEEF SHORT RIBS

1. Prepare your smoker to 250F using charcoal and cherry wood.
2. Trim the ribs of fat and remove the membrane from the back with a paper towel. Reserve the fat to make tallow.
3. Coat the ribs in both rubs. You can substitute for your favourite rub, but we used our Nero and Beef rubs for huge flavour)
4. Place ribs on the smoker for 6-8 hours, or until probing tender. Spritz if looking dry during the cook

SMASHED POTATOES

1. With an hour to go before the ribs are finished, heat the oven to 480F (250c). Place a baking tray in the oven
2. To make the tallow, place the reserved trimmed fat into a saucepan with a splash of water on a high heat. Keep stirring as the water evaporates and the fat begins to render.
3. Once the fat has rendered and the remaining solids being to fry, strain into a jar through muslin and a sieve.
4. Place a baking tray in the oven with 3 TBS of the rendered fat and let heat
5. Par boil the potatoes for 8 minutes, strain and let steam out
6. Toss the potatoes in the hot oil and close the oven
7. After 20 minutes, stir through the potatoes again and press down on them so they flatten
8. Continue to cook until crispy

BRUSSELS SPROUTS

1. As the meat is resting, in a fry pan, add some more of the tallow and the bacon
2. As the bacon renders, add the sprout leaves and stir until bright green and slightly wilted.
3. Add a splash of balsamic, stir through for 20 seconds, and remove from the heat

PEPPER SAUCE

1. Heat a saucepan over a medium heat and add the Brandy (or Apera). Cook for 5 minutes until the alcohol has cooked off.
2. Add beef stock and stir in. Simmer to reduce.
3. Add cream and pepper, stir and simmer for 2 minutes
4. Remove from the heat immediately and serve

ASSEMBLE

1. Slice a beef rib from the rack and then run your knife along the bone to remove the meat in a big chunk
2. Slice the chunk into 1cm thick slices.
3. Place the potatoes and the sprouts on a plate, or shallow dish, top with the sliced beef and pour over the pepper sauce.