Phil Vickery's twice cooked beef, short ribs and coriander baconnaise

Phil says: I suppose this is cheating in a way, the fact that you are simmering beforehand. I’m not too bothered by that - we are all busy and if we can shorten the time occasionally then that’s fine by me. Just remember to oil the bars before grilling to prevent most of the sticking, then tuck in - my friend's daughter in America calls them dinosaur ribs.

Twice cooked beef, short ribs and coriander baconnaise

Serves: 4

Preparation time: 10 minutes

Cooking time: total 2 hours 30 minutes


For the short ribs

4 short ribs 1.3kg in weight

2 cloves garlic

2 onions, chopped

2 carrots peeled, chopped

Small sprig of thyme

3 beef stock cubes (30g)

For the rub

1 ½ tbsp English mustard powder

4 tbsp garlic powder or granules

1 tsp cracked black pepper

1 tsp dried thyme

Leave 2 hours minimum, best overnight.

For the mop

25g runny honey

20g Worcester sauce

2 tbsp brown sauce

50g malt vinegar

20g creamed horseradish

30g extra virgin olive oil

For the coriander baconnaise:

4 rashers streaky bacon

2 tbsp vegetable oil

1 tsp finely chopped fresh red chilli

350-400g mayonnaise

4 tbsp freshly chopped coriander


Squeeze lemon.


  1. Place the ribs, garlic, onions, carrots, thyme and stock cubes into a large saucepan

  2. Cover with cold water and bring to the boil

  3. Skim well and reduce the heat to a very gentle simmer. This is really important, if the meat cooks too quickly it becomes stringy, tough and dry.

  4. Cook mostly covered very slowly for 2 hours and 30 minutes

  5. Once cooked the meat will be very soft, but not falling off the bone

  6. Cool and then chill in the stock

  7. The next day remove the chilled fat from the stock and take out the ribs, dry well with kitchen towel

  8. Make up the rub mix, then sprinkle all over the ribs, pressing down well

  9. Cover and leave to marinade 1 hour, best again, overnight if possible

  10. Heat the gas bar-b-que to 425° F 225 ° C. or if cooking over charcoal, they should be grey coals, when you can place your hand 4cm above the coals and say ‘1001,1002,1003,1004’ without taking your hand away. This is a good indicator.

  11. Brush the bars with a little oil, on a piece of kitchen towel

  12. Carefully place the ribs on the hot grill and cook for 12 -15 minutes, turning occasionally. You may have to place the lid back on or down.

  13. Brush the ribs with the ‘mop’ sauce every few minutes, this gives the beef a beautiful flavour

  14. Remove from the grills and eat hot with a little English mustard or hot creamed horseradish sauce

For the coriander baconnaise

  1. Heat a small frying pan and add the oil

  2. Cut the bacon into small pieces and add to the oil

  3. This is the important bit, cook gently until really crisp, and cooked right through

  4. Once cooked, remove from the pan and cool, then add the chilli and cook for a couple of minutes to soften, and then cook

  5. Place the mayonnaise into a large bowl, add the cooled bacon and the chilli and the oil and fat from the pan

  6. Add the coriander, pepper and squeeze of lemon and really mix well

  7. You will probably need no salt due to the bacon

Phil Vickery's fresh salmon burgers and watermelon salsa

Phil says: Fresh salmon burgers with a crisp, light salsa that goes with most barbequed meats or fish. If you can chill for a couple of hours than all the better!

Fresh salmon burgers and watermelon salsa

Serves: 4

Preparation time: 15 minutes

Cooking time: 6-8 minutes


For the salmon burgers

500g fresh salmon, free of skin or bone, as cold as possible

4 tbsp chopped fresh dill

1 level tbsp fresh grated ginger

2 tsp Dijon mustard

½ tsp creamed horseradish

2 tbsp mayonnaise


Ground pepper

1 medium egg white, lightly whisked

For the watermelon salsa

½ small watermelon small chunks, skin and seeds removed

1 small red onion, peeled and very finely chopped

1 tsp red chilli, finely chopped

2 tbsp roughly chopped coriander

2 tbsp chopped fresh mint

2 tbsp red wine vinegar

3-4 tsp castor sugar

Finely zest juice 2 large limes

Salt and pepper


  1. Chop the salmon really finely, then re chill

  2. Add the egg white to the chopped salmon, add the rest of the ingredients and season well with salt and pepper and really mix well

  3. Mould into 4 even patties, then re-chill for 15 minutes

  4. Cook the salmon burgers for 5 minutes on each side, turning very carefully to keep the burgers intact

  5. Meanwhile make the watermelon salsa, onion, chilli, coriander and mint together into a bowl and really mix well

  6. In a separate bowl mix the vinegar, sugar, lime juice and zest, salt and pepper, again mix well

  7. Mix the two together well and chill well, best about 1 hour

  8. After that taste and adjust if needed with salt and pepper, also sugar and vinegar balance may need tweaking slightly

  9. Serve well chilled

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