Slow cooked, tender beef short rib, smothered in a sweet, tangy BBQ sauce, served with crispy, golden hash browns.
I discovered beef short ribs about a year ago, when I ordered them at an American BBQ restaurant, I remember deliberating about whether or not to order one or two ribs, little did I know how gigantic they are, and I was very glad when the food turned up that I only ordered the one!
I have had them a few times since then when out in restaurants and they have been delicious every time, so when I came across them in the supermarket, I just had to have a go at making them myself at home.
The BBQ sauce recipe is one I made up quite a while ago to make bbq chicken and pulled pork, but I find it works well with pretty much anything and its really easy to make! This recipe doesn’t take much work, but it does need to be in the oven pretty much all day, which is a bit annoying if you want to leave the house, alternatively you could cook them over night, and heat them back up before serving.
Variations: The BBQ sauce could be made into a hot sauce by adding some fresh and dried chilli.
Ingredients: Serves Two
For the Beef:
- 2 Beef Short Ribs – about 600g
- 2tbsp Tomato Ketchup
- 3tbsp Worcester sauce
- 1tbsp Sugar
- 1 Heaped tsp Wholegrain Mustard
- 2tbsp Smoked Paprika
- 1tbsp Powdered Onion
- 2tsp Cayene Pepper
- Salt and Pepper
For the Hash Browns:
- 2 Large Baking Potatoes
- 1/2 an Onion
- 1 Egg
- Salt and Pepper
Preheat the oven to140C
Rub 1tbsp paprika, 1tsp of cayenne pepper and some salt over the beef ribs.
Transfer to a baking dish, pour one mug full of water into the bottom of the dish, and cover with foil.
Bake in the preheated oven for 7-8 hours, keep topping up the water periodically.
The BBQ Sauce;
Combine all the other ingredients for the beef in a small pan, and cook over a low heat for a few minutes.
Remove from the heat and set aside.
Once the beef is tender and falling off the bone, remove from the oven and coat in BBQ sauce using a pastry brush.
Cover with foil and leave to rest for around 10-15 minutes before serving.
The Hash Browns:
Grate the potato and onion into a large bowl and squeeze out the excess water with your hands.
Add the beaten agg and mix through the potato,then season with salt and pepper.
Form a small handful of the mixture into a ball and then flatten to a disc, fry over a medium heat for about 3 minutes either side, or until crispy and golden brown.
Serve the beef ribs with a big scoop of coleslaw and some hash browns, yummy!