Cowboy Butter Hasselback Beef Short Ribs with Crispy Potatoes

Directions

1. Start by slicing the beef short rib rack into individual ribs while keeping the slab intact. Cut deep slits into the meat between each rib, going all the way down to the bone. These pockets will hold the potatoes later and help the seasoning and smoke work deep into the beef. 

2. Lightly coat the ribs with olive oil, then season generously with Lane’s Cowboy Butter Rub. Make sure you get the rub into every slit so each bite is loaded with flavour. 

3. Preheat your barbecue or smoker to 120°C for indirect cooking. Place the ribs on the grill and cook for 3–4 hours, or until the beef is tender, the fat has rendered, and the bark has started to form. 

4. Remove the ribs from the barbecue and carefully slide a potato slice into each slit. Fill every pocket so the potatoes can soak up all that rich, smokey beef flavour. 

5. In a bowl, combine the melted butter, Lane’s Cowboy Butter Rub, garlic, parsley, lemon juice, Dijon mustard and chilli flakes if using. Mix well until fully combined. 

6. Brush the Cowboy Butter generously over the ribs and potatoes, making sure it gets into all the cuts. Move the ribs closer to the heat and cook for a further 15–20 minutes, or until the potato edges are golden and crispy and the butter has formed a rich, glossy crust. 

7. Remove the ribs from the barbecue and rest briefly before serving. Pull apart between the bones and serve with the crispy potatoes tucked between each rib.