How to Roast, BBQ, and Braise Beef Short Ribs
Beef short ribs are a versatile cut that can be roasted, smoked on the BBQ, or braised low and slow. Each method brings out a different depth of flavour and texture, making short ribs a favourite for both casual meals and special occasions.
Roasting Beef Short Ribs
Short ribs can be roasted with or without braising liquid. As they cook, the ribs release fat into the pan and essentially confit in it, resulting in tender, flavourful meat.
Ingredients
- 1kg beef short rib, cut into short lengths
- Salt to season
- Black pepper to season
Method
- Preheat the oven to 190°C / Gas mark 5.
- Place the short ribs bone-side down in a snug roasting dish.
- Season with salt and pepper, then cover tightly with two layers of foil.
- Roast for 3 hours, or until very tender.
BBQ Beef Short Ribs
Short ribs are ideal for smoking, as they take on smoke flavour and develop a rich bark while cooking low and slow. Use a ceramic BBQ or smoker if available, or offset cook in a kettle-style BBQ.
If using a regular BBQ, start with wood chips for about an hour, then transfer the ribs to the oven to finish. This saves fuel while still delivering smoke flavour.
Braised Beef Short Ribs
Braising short ribs creates a deeply savoury dish with tender meat and rich sauce. Here’s a step-by-step guide:
Step 1: Preheat the Oven
Set oven to 325°F and position the rack in the bottom third for even heat distribution.
Step 2: Season the Ribs
Brush ribs with vegetable oil, then season with salt and pepper. Optional: use a garam masala rub overnight for added flavour.
Step 3: Brown the Ribs
In a hot pan, sear ribs for 3–4 minutes per side until deeply browned. Ensure meat is dry before browning.
Step 4: Cook the Onions
Add onion and garlic to the pan and cook until translucent, stirring frequently to avoid scorching.
Step 5: Add Braising Liquid and Herbs
Pour in red wine (or beef stock), bring to a simmer, and add fresh herbs. Pinot Noir or Merlot work well for flavour.
Step 6: Braise
Cover and braise in the oven for 2–2.5 hours, or until meat pulls easily from the bone. Alternatively, use a slow cooker on LOW for 8 hours.
Step 7: Rest the Meat
Let ribs rest for 20 minutes in a covered pan to allow juices to redistribute.
Serve and Enjoy
Spoon onion sauce over the ribs and serve with mashed potatoes, polenta, or roasted vegetables. Leftovers are excellent in sandwiches or wraps.