James Bond is treated to brizzola for lunch at Sardi’s in New York during the events of Diamonds are Forever (1956). Brizzola in essence is a cut of beef that has been roasted then charcoal-grilled. Typically, steaks are sliced from a roasted prime rib of beef, but for economy (the recipe serves two) and for sheer melt-in-the-mouth flavour, I am using beef short ribs. This dish is inspired by a recipe by one Mr William Joy that appeared in Grosse Pointe News in October 1947 (my thanks to Matt Sherman for sending me the cutting). If using steaks, then cook a rib of beef according to standard guidelines, cut it into slices, then follow the recipe below from the second paragraph.
Recipe (serves two)
- 2 beef short ribs
- 150ml water or beef stock
For the marinade
- 2-3 tbsp vegetable oil
- 2 generous pinches of salt
- 2 generous pinches of black pepper
For the sauce
- 50g butter
- 1 tsp parsley, finely chopped
- 1 tsp chives, fine chopped
Heat the oven to 170C (150C fan; 330F). Pour the stock or water into a lidded oven dish or roasting tin. Place the beef ribs in the dish and cover the dish with a lid or foil. Put the dish in the oven and cook for 2½ hours.
Transfer the ribs to a bowl and add the oil, salt and pepper. Turn the ribs over so that they are well coated. Leave the ribs until they cool down, then put the bowl in the refrigerator for 3-5 hours or overnight.
Prepare the grill or barbecue for cooking. Remove the ribs from the bowl and place them above or below the hot grill as required. Cook the ribs for 5-8 minutes, turning them occasionally to ensure that all the surfaces are exposed to or are in contact with the grill. When the ribs are sizzling, transfer them to serving plates.
While the ribs are grilling, prepare a brown butter sauce. Melt the butter in a saucepan above a high heat. Let the butter bubble for a few minutes until it begins to turn brown. Add the parsely and chives. Pour the sauce over the ribs. You should be able to cut the beef with a fork.
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