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Slow Cooked Oven Beef Short Ribs
This is the first time I tried to make beef short ribs, and I wasn't sure if I could do it. Ribs take a long time to cook but they are so worth it. This recipe is very easy to make.
Beef Short Ribs with Mashed Potato
: 15 minutes
: 3 hours 20 minutes
20g BBQ rub (see notes)
1kg of beef short ribs
200ml smoky BBQ rib sauce
235ml of beef stock or chicken
1 medium brown onion thinly sliced
3 cloves of garlic halved
Preheat the oven to 160 degrees Celsius fan-forced or 180 degrees Celsius non fan-forced.
Place the ribs so that they are laying meat side down on a cutting board.
Using a sharp knife, carefully slide it under the white membrane on the back of the ribs so that the knife is between the meat and membrane. Cut a hole into the membrane.
Next, use your fingers to slide under the membrane and pull it away from the meat. If it is hard to hold onto, you can use a paper towel for extra grip.
Remove all of the outer membrane and discard.
Ribs with the membrane removed
Flip ribs over and remove the fat from the ribs slicing very close to the fat to avoid taking off too much meat. This step is optional as you can keep the fat on.
Once the membrane and the fat has been removed, sprinkle the BBQ rub over the ribs on both sides and rub in.
In a large frying pan heat olive oil on high and sear the ribs for about one minute on each side.
Remove the ribs from the pan and set aside. Add in the sliced onions and cook for one to two minutes.
Add in the garlic and cook for a further two minutes.
Place the onions and garlic into an oven proof dish, pour over the stock and lay the ribs on top.
Cover the ribs with aluminium foil and place in the oven to cook for two and a half hours.
While ribs are cooking, prepare some sides to go with the ribs such as mashed potatoes.
When ribs are cooked, allow to rest in the oven for half an hour.
Ribs have been cooked for two and a half hours
Remove the ribs from the pan, cut in between the bone to separate the ribs and cover with BBQ sauce on both sides.
Heat a large fry pan and turn the heat to low, add in the ribs and cook for five minutes on each side.
Remove ribs from the pan and cut into individual ribs. Place ribs back in the pan for one to two minutes on the side.
Divide ribs between two plates and serve with sides.
For the BBQ rub, I have used McCormick Grill Mates Slow and Low Tennessee Smokehouse BBQ Rub.
I have used only 20g of the packet, but you can use more if you like.
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