adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

BBQ beef short ribs
0 Likes
Total Time:
8 hours 15 minutes
Irresistibly tender and flavorful beef short ribs with a sticky glaze.
Ingredients:
  • 2 x 1.5 kg beef short ribs
  • olive oil
  • 2 teaspoons caraway seeds
  • 1 bunch of fresh dill
  • 2 pickled onions in vinegar
  • 2 tablespoons Hellmann's Real Mayonnaise
  • 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
  • 300 g kale green and purple, if possible
  • 180 ml tomato ketchup
  • 150 ml stout
  • 4 tablespoons Worcestershire sauce
  • 1 heaped teaspoon English mustard
  • 4 teaspoons malt vinegar
  • 4 teaspoons golden syrup
Instructions:
  • Preheat the oven to 100ºC/212ºF/gas ¼. Season the ribs with salt and pepper, drizzle with oil, and rub all over. Cover tightly with foil and bake for 7 to 8 hours until tender. Transfer ribs to a baking tray. Skim fat from the roasting tray and save for later. Heat the tray on the hob, bring juices to a boil, then simmer and add remaining sauce ingredients. Simmer until the sauce thickens. Brush ribs with sauce and bake for 20 to 40 minutes until sticky. Toast caraway seeds in a pan, then mix with chopped dill, pickled onions, mayo, yogurt, mustard, and vinegar. Remove beetroot leaves, slice beetroot and carrots, toss in the dressing. Carve ribs and serve with slaw, BBQ sauce, and mashed potatoes if desired.

Similar Recipes