This is my never-fail, completely non-daunting, way of cooking delicious beef ribs. When shopping for this recipe, ask your butcher for beef short ribs, the chunkier and meatier, the better. Just wait till you try this homemade BBQ sauce that acts as both a braising liquid and a serving condiment.
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Makes:
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4 |
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Difficulty Level
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easy - medium
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INGREDIENTS
- 4 x 350g grass-fed beef short ribs, patted dry with paper towel
- 1/4 cup fresh flat-leaf (Italian) parsley, roughly chopped, to serve
Spice Rub
Barbeque Sauce
Iceberg Slaw
- 1/2 an iceberg lettuce, finely shredded
- 2 celery stalks, cut into matchsticks
- 2 green apples, cored and cut into matchsticks
- 1/2 carrot, cut into matchsticks
- 1/2 red onion, finely sliced
- 1/2 cup (120g) GOOD FAT Mayo
METHOD
1. Get started by preheating your oven to 160°C (315°F).
2. In a large bowl combine the spice rub ingredients and mix well. Add the beef ribs, and use your hands to get all over even coverage, rubbing the flavour into the meat, and shaking off any excess.
3. In a medium baking pan, add the barbecue sauce ingredients and gently whisk or stir well to combine. Place the beef ribs meat side down into the sauce, cover firmly with foil, and transfer to the oven and bake for 3-4 hours.
4. At the 3-hour mark, take them out of the oven, remove the foil, turn the meat over, spoon each with some of the sauce and return to the oven to cook, uncovered for 30-40 minutes, or until the meat becomes sticky and caramelised. To work out if the beef is tender, simply use a fork to see if the meat will come freely off the bone, if so great, if not, re-cover with foil and return to the oven until they’re falling off the bone.
5. To make the easy iceberg slaw, combine the lettuce, celery, apple, carrot and red onion in a bowl, add the aioli and gently toss together, set aside in the fridge prior to serving.
6. Serve each rib on a plate with a side of your iceberg slaw, and spoonfuls of the sauce from the pan. Garnish with chopped parsley on top.
Tips:
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