Name: Pastrami Beef Rib Board
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M14DT16H35M0.000S
Yield: 3 servings
Ingredients: 1 tablespoon coriander seeds; 1 tablespoon tri-colored peppercorns; 1 1/2 cups kosher salt; 1 1/2 cups sugar; 2 tablespoons curing salt #1; 1 tablespoon crushed red pepper flakes; 1 teaspoon cloves; Pinch allspice; 3 cloves garlic, crushed; 2 bay leaves; 1 cinnamon stick; 6 pounds ice; One 3-bone plate beef short ribs; 2 cups grained mustard; 2 cups extra-hot mustard; 4 cups mayonnaise; 3/4 cup chopped pickled peppers; 1/2 cup black olives, pitted and chopped (we use black Cerignola olives); 1/2 cup roasted red peppers; 1/4 cup Worcestershire sauce; 1 tablespoon smoked paprika; 1 tablespoon sugar; Pinch ground cloves; 6 ounces favorite mustard; 6 ounces artisan cheese/smoked applewood Cheddar; 9 ounces sauerkraut; 3 pickles

Directions

Special equipment:

a smoker; a 2-quart mason jar; a weighted mason jar glass top; a mason jar burping lid

For the brine: Toast the coriander and tri-colored peppercorns in a dry skillet on medium heat, about 1 minute. Add to 1 1/2 gallons simmering water. Add the kosher salt, sugar, curing salt, crushed red pepper, cloves, allspice, garlic, bay leaves and cinnamon stick.
Place the spiced brine in a 22-quart bucket or plastic food grade container, then add the ice. Cool the brine. Place the short ribs into the brine. Brine for 7 days, refrigerated, making sure the meat is below the water line.
For the rub for pastrami rib: Combine the mustards in a bowl and whip to combine. Cover and refrigerate.
Preheat a smoker to cook between 165 and 175 degrees F.
Remove the short ribs from the brine and pat dry to prepare for the rub. Using your hands or a spatula, completely cover the fat side of the short ribs with the rub. Place the ribs in the smoker. Smoke the ribs for 14 hours minimum and 16 hours maximum.
Remove the ribs to a cutting board.
For the Thousand Island dressing: Combine the mayonnaise, pickled peppers, olives, roasted peppers, Worcestershire, paprika, sugar and cloves in a bowl. Using a stick blender or food processor, blend until well incorporated. Chill.
For the pastrami board: Arrange 1 pastrami rib, 2 ounces mustard, 2 ounces Thousand Island dressing, 2 ounces cheese, 3 ounces sauerkraut and a pickle on each of three boards.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Third Wave Cafe and Wine Bar, New Smyrna Beach, FL

Pastrami Beef Rib Board

Ingredients

Brine:

Rub for Pastrami Rib:

Thousand Island Dressing (Guy’s Million Island Dressing):

Pastrami Board:

Directions

Special equipment:

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