BBQ Beef Short Ribs Recipe

This BBQ beef short ribs recipe is a fall-off-the-bone and smoky dish, which is made with beef short ribs and a rich stout BBQ sauce. It’s the ultimate comfort food, perfect for a lazy weekend feast.

BBQ Beef Short Ribs Ingredients

FOR THE RIBS:

• 2 x 1.5kg beef short ribs
• olive oil
• sea salt and freshly ground black pepper

FOR THE BBQ SAUCE:

• 180ml tomato ketchup
• 150ml stout
• 4 tablespoons Worcestershire sauce
• 1 heaped teaspoon English mustard
• 4 teaspoons malt vinegar
• 4 teaspoons golden syrup

FOR THE WINTER SLAW:

• 2 teaspoons caraway seeds
• 1 bunch of fresh dill
• 2 pickled onions, in vinegar
• 2 tablespoons free-range mayo
• 2 tablespoons low-fat natural yoghurt
• 2 teaspoons English mustard
• 1½ tablespoons white wine vinegar
• 1 medium yellow beetroot, with leaves
• 6 medium carrots
• ¼ of a white cabbage

How To Make BBQ Beef Short Ribs

1. Slow-cook the ribs: Preheat the oven to a very low 100ºC/212ºF/gas ¼. Place the ribs in a snug-fitting roasting tray, season well with salt and pepper, and drizzle with oil. Cover the tray tightly with a double layer of tin foil and cook for 7 to 8 hours, until the meat is completely tender.
2. Make the BBQ sauce: When the ribs are cooked, transfer them to a separate baking tray. Skim the fat from the roasting tray juices (you can save this for roast potatoes). Place the roasting tray on the hob over a high heat and bring the juices to a boil. Simmer for about 2 minutes, then add all the remaining BBQ sauce ingredients. Bring back to a boil, then reduce the heat and simmer for 10 minutes until the sauce has thickened.
3. Glaze and finish the ribs: Brush most of the hot BBQ sauce all over the cooked ribs. Return the ribs to the oven (you can increase the temperature to 180°C/350°F/gas 4 for this stage) and cook for another 20 to 40 minutes, until the sauce is sticky and caramelized.
4. Prepare the winter slaw: While the ribs are glazing, toast the caraway seeds in a dry frying pan for about a minute until fragrant. Tip them into a large bowl. Finely chop the dill and pickled onions and add them to the bowl with the mayo, yoghurt, mustard, and vinegars. Whisk well to combine.
5. Finish the slaw: Finely shred the beetroot, carrots, cabbage, and beetroot leaves (using a food processor with a slicing attachment makes this quick). Add the shredded vegetables to the dressing, toss everything together well, and season to taste.
6. Carve and serve: Let the glazed ribs rest for a few minutes, then carve and serve with the winter slaw and the remaining BBQ sauce for dipping.

Recipe Tips

• How do I know when the ribs are tender? After the long, slow cook, the meat should be incredibly tender and easily pull away from the bone with a fork.
• Can I make this without a barbecue? Yes, this recipe is designed to be cooked entirely in a conventional oven, giving you that low-and-slow barbecue result without the need for an outdoor grill.
• Can I make the sauce ahead of time? You can make a version of the BBQ sauce ahead of time by combining all the sauce ingredients and simmering them. However, for the richest flavor, it’s best to make it with the roasting juices from the cooked ribs as the recipe directs.
• What if I don’t have stout? A dark ale or porter would be a great substitute. For a non-alcoholic version, you could use a non-alcoholic stout or an equal amount of extra beef stock.

What To Serve With BBQ Beef Short Ribs

This is a hearty main course that pairs perfectly with classic barbecue sides.

• The crunchy winter slaw from the recipe
• Creamy mashed potatoes or a baked potato
• Corn on the cob
• Macaroni and cheese

How To Store BBQ Beef Short Ribs

• Refrigerate: Store leftover cooked ribs and the slaw in separate airtight containers in the refrigerator for up to 3 days. Reheat the ribs in the oven or microwave.

BBQ Beef Short Ribs Nutrition Facts

• Serving Size: 1 serving
• Calories: 850 kcal
• Fat: 55g
• Carbohydrates: 40g
• Protein: 48g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gluten-Free Beef Lasagne Recipe
• Bloody Mary Beef Recipe
• Roast Forerib of Beef with Garlic & Rosemary Recipe