BBQ Beef Short Rib and Hash Browns

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


To Make:

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!


Lamb Tikka Kebabs, with Home-Made Naan, Mint Raita and Roasted Butternut Squash.

Tender Lamb skewers, marinated in a creamy, spicy tikka marinade, served with home-made naan bread and cooling mint raita.  

There is always the temptation on a Friday , after along tiresome week, to order a takeaway! But why bother when you can make something just as delicious, healthier and cheaper at home! Why not try my lamb tikka kebabs with nann and mint raita?

I made these last Friday, when I was craving a takeaway and this really hit the spot. It is certainly not an authentic Indian recipe, but I do think its better than the standard greasy fare from the local takeaway!  

Variations: The Lamb could be substituted for any other meat, such as chicken, or for vegetables and paneer. DSC04492 Ingredients: Serves 2 (With some leftover dough)

The Naan: ( Makes 7-8 Naan)

  • 550g Plain White Flour
  • 10g Salt
  • 10g Fast Action Yeast
  • 25g Sunflower Oil
  • 320g Warm Water
  • 2tbsp Nigella Seeds
  • Dried Garlic
  • Dried Coriander

The Lamb Tikka Kebabs:

  • ½ an Onion
  • 3 Cloves of Garlic
  • 1 Chilli
  • A Thumb Sized Piece of Ginger
  • 2tbsp Tomato Puree
  • 1tsp Ground Cumin
  • 1tsp Garam Masala
  • 1tbsp Coriander seed
  • salt
  • 3tbsp Plain Yoghurt
  • 300g Lamb Leg Steaks

The Mint Raita:

  • 100ml Plain Yoghurt
  • 1 Large Handful of Fresh Mint
  • 1 Small Handful of Fresh Coriander
  • 1 Pinch of Salt
  • 1 Large Pinch of Sugar

The Roasted Butternut Squash:

  • 300g Diced Butternut Squash
  • 1tbsp Sunflower Oil
  • 1tbsp Smaoked Paprika
  • 1tsp Ground Cinnamon.

DSC04490 To Make:

Preheat the oven to 200C

The Naan Bread:

Combine all ingredients for the dough in a bowl, mix until they come together and form a rough ball of dough.

Turn out onto a work surface, and knead for 5-10 minutes, until smooth and elastic. Test the dough is ready by pressing it with your finger, it should spring back if the gluten has been worked enough.

Return to the bowl, cover with cling film, and leave to prove for 1-2 hours, until doubled in size.

After the dough has proved, turn it out onto a work surface and knock back, to remove any large air bubbles.

Weigh out 100g pieces of dough, and form into tight balls (allow 1-2 per person), leave to rest on the side for 30 minutes (meanwhile put together the marinade and get the butternut squash in the oven).

Roll out each piece of dough until thin, and stretch into circular disks. Wet the top of the naan with a little water and sprinkle over some nigella seeds, coriander and garlic. Press in with your hands.

Fry each naan a large frying pan for a few minutes either side, until the edges have puffed up and the dough is cooked through. IMAG0171 Transfer to a board, until ready to serve. DSC04487 The Lamb Tikka Kebabs

Blend together all the ingredients for the marinade.

Slice the lamb into long thin pieces – about 2cm thick Pour the marinade over the lamb and leave to infuse for around 30 minutes.

Thread the marinated lamb onto skewers.

Heat the remaining marinade in a small pan and mix with 1-2tbsp of yogurt to make a tikka dipping sauce.

Put the lamb into a hot grill, and cook for 3-4 minutes either side, until the lamb is cooked pink and the outside has started to caramelize.

The Butternut Squash

Cut the butternut squash into small chunks.

Coat in the spices and oil.

Cook in the preheated oven for 30 minutes until cooked through and caramelised.

The Mint Raita

Blend all the ingredients for the mint raita in a small blender.

Pour into a serving dish.

To Serve:

Serve the lamb on a hot naan bread, with the mint raita and tikka dipping sauce drizzled on top, with a side of roasted butternut squash.


Fake-Out Satay Chicken Skewers, served with a Peanut Dipping Sauce and Stir Fried Noodles

Grilled Chicken Skewers, Smothered in a Spicy Satay Marinade, Served With a Sweet Peanuty Dipping Sauce, and Stir Fried Noodles.


Satay chicken skewers are always my starter of choice when I go out for a Thai meal or get a take away, so I just had to try and re-create them at home! However, I have made them into a main meal by serving them with noodles.

This is surprisingly easy to make, so can definitely be served as an exciting weekday dinner, but also looks and tastes good enough to be served as a weekend treat!


Variations: Use vegetables or tofu in the skewers for a vegetarian version, or serve with a Thai spicy vegetable salad rather than noodles to make this a healthier option!

Ingredients: Serves 2

For the Skewers:

  • 400g Chicken Thighs
  • 1 Thai Chilli (Depending on how spicy you like it!)
  • 2 Cloves of Garlic
  • 1 Piece of Ginger
  • 1 Stalk of Lemongrass
  • ½ an Onion
  • 2tbsp Fish Sauce
  • 1tbsp Honey
  • 2tbsp Lime Juice
  • 1tsp Turmeric
  • 1tsp Ground Coriander
  • 1tbsp Vegetable Oil

Satay Dipping Sauce:

  • 2tbsp of the Satay Marinade
  • 160ml Coconut Cream
  • 2tbsp Peanut Butter
  • 1tbsp Fish Sauce
  • 1tbsp Lime Juice
  • 1tsp Honey


  • 150g Fine Egg Noodles
  • 1 Pepper
  • Hand full of Sugar Snap Peas and Baby Sweet Corn
  • 1tbsp Satay Dipping Sauce
  • 1tsp of Sesame Oil

To Serve:

  • Sesame Seeds
  • Lime Wedges
  • Fresh Coriander

To Make:

Chicken Skewers:

Blend all the ingredients for the marinade in a small blender, reserve 2tbsp for the Satay Dipping sauce

Slice the chicken thighs into strips and soak in the satay marinade

Thread the chicken onto skewers length ways and grill for around 4 minutes either side, or until the chicken has started to colour

The Satay Dipping Sauce:

Fry the marinade in a pan for 2 minutes.

Add the coconut milk and peanut butter to the pan and mix until fully incorporated.

Simmer for a few minutes, then add the lime juice, fish sauce and honey. Taste the sauce at this point and adjust if necessary!

Spoon into a small ramekin to serve, reserving 1tbsp for the noodles.

The Noodles:

Cook the noodles according to the packet instructions.

Meanwhile stir-fry the vegetables for a few minutes until cooked though, then add the satay sauce.

Transfer to noodles to the pan and stir until the vegetables are evenly distributed, and the noodles are coated in the sauce.

Transfer to a bowl to serve and sprinkle over some sesame seeds and chopped coriander.

To Serve: 

Sprinkle sesame seeds and chopped coriander over the skewers and noodles.

Serve up two skewers, 1 large spoonful of satay sauce and a generous serving of noodles. Eat and enjoy!