How To Cook Dry Spiced Beef Short Ribs

Name: How To Cook Dry Spiced Beef Short Ribs
Prep time: 20 min
Cook time: 360 min
Total time: 6 h 20 min
Yield: 4

20 mins
6 hours
medium
4

Recipe by

Jeff Baker

Ingredients

2kg F&Co Beef Short Ribs
2 tbsp Dijon mustard, to coat
For the rub:
20g sea salt flakes
20g muscovado sugar
2 tsp. smoked paprika
1 tsp. smoked chipotle chilli powder
1 tsp. garlic powder
1 tsp. fenugreek powder
1 tsp. dried oregano
1 tsp. mixed spice
1 tsp. freshly ground black pepper
For the glaze:
150 ml BBQ sauce

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Introduction

A simple recipe for amazingly tender beef short rib. For best results, use F&Co Heritage Breed Beef Short Ribs.

Method

dry spiced beef short ribs recipe ingredients

For this recipe, start off with the oven and then proceed to the barbecue. But, as it works for both, oven instructions are included too for the final part. For the barbecue version, you need to cook on the indirect heat method with a covered grill, following the same oven cooking temperatures. Just remember to fire up your barbecue about 45 minutes before you finish cooking your ribs first time around.

Pre-heat the oven 120°c fan assisted or 140°c without a fan (gas 1).
Place the rub ingredients in a bowl and mix together.
Using a pastry brush smear the mustard all over the short ribs then cover with the dry rub.
Place the ribs in a large roasting tin & roast for 5 hours, uncovered until the meat is tender when pierced with a skewer.
Remove the roasting tin from the oven and liberally spoon the BBQ sauce over the ribs.
Next, turn the oven up to 160°c fan assisted or 180°c without a fan (gas 4).
Roast the ribs for a final 30 minutes until fully caramelised, rich & sticky. For the barbecue version, put the ribs direction onto the grill - indirect heat.
Leave the ribs to sit for 20 minutes covered with foil before serving. For the barbecue version, put the ribs direction onto the grill - indirect heat.

To serve:

Serve with a crunchy green salad or push the boat out and make a celeriac remoulade, spiked with lemon, tarragon and grain mustard!