slow cooked sticky bbq beef short ribs.

Fall-apart tender beef short ribs, slow cooked until meltingly soft then finished with a sticky, smoky BBQ glaze. Serve with charred corn and grilled vegetables for the ultimate summer feast.

Dietary: Gluten Free (check your BBQ and Worcestershire sauces)
Prep Time: 15 minutes
Cook Time: 3 hours
Serves: 3

Ingredients:
1 rack Bass Strait beef short ribs (3 ribs)
1 tablespoon olive oil
Sea salt
Cracked black pepper
1 large brown onion, sliced
3 cloves garlic, crushed
1 cup beef stock

Sticky BBQ Glaze:
1/2 cup BBQ sauce
2 tablespoons brown or coconut sugar
1 tablespoon honey or maple syrup
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Cracked black pepper

To Serve:
Charred corn on the cob
Charred or grilled vegetables
Extra glaze

Method:
Preheat the oven to 160°C.
Season the ribs generously with salt and pepper.
Heat the olive oil in a cast iron pan over medium-high heat and sear the ribs for 2-3 minutes per side until browned.
Transfer to a roasting dish or Dutch oven. Add the onion, garlic and beef stock.
Cover tightly and cook for 2.5-3 hours until tender.
Whisk together all the glaze ingredients until smooth.
Remove the ribs from the oven and increase the temperature to 220°C.
Brush the ribs generously with glaze and return to the oven uncovered for 10-15 minutes, brushing again once or twice, until sticky and caramelised.
Rest for 5 minutes before serving.

Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered in a 160°C oven with a splash of stock, then brush with extra glaze.

Tips:
If the ribs still feel firm, keep cooking covered until fork tender before glazing.
Slice between the bones before glazing for more sticky, caramelised edges.
For something more elevated, serve over creamy mash or polenta.

Recipe developed for Bass Strait Beef.