In On the Coals: Beef Short Rib with Stuffed Dressed Pepper, Michelin-starred chef Tommy Banks brings his signature balance of bold, earthy flavours and refined technique to the open flame. This dish celebrates the primal beauty of cooking over embers — where smoke, heat, and patience transform humble ingredients into something extraordinary.

Method

Prep the Short Rib Marinade: Mix soy, mirin, honey, garlic, and ginger. Reserve half and rub the rest over the short ribs and refrigerate for at least 4 hours (overnight preferred).

Cook the Short Rib: Slow-cook or sous-vide in the beef stock and reserve marinade the ribs at 90°C for 6 hours (or in oven covered with foil). Reduce the juices in a pan with the left over marinade to create a sticky sauce. Rest the beef, then grill on the Kasai over medium-hot Binchotan coals to caramelise, about 2–3 minutes per side. Glazing with the sauce as you go.

Prepare the Stuffed Peppers: Sauté shallot and courgette until soft add feta, parsley, olive oil then blend to a puree (reserve some for dressing). Combine the buck wheat and cous cous with olive oil, salt, and pepper, toast on the grill in a sieve. Spoon into pepper halves and grill on the Kasai until charred and heated through (about 5–6 minutes).

4. To Serve: Slice the short rib, drizzle with resting juices, place on the peppers and dress with left over courgette puree and horse radish. Plate together and drizzle with a touch of olive oil and parsley.