BBQ beef short ribs

Name: BBQ beef short ribs
Total time: 8 h 15 min
Yield: 6
Cuisine: american
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

With crunchy winter slaw

“Sticky and delicious, these tender beef short ribs are well worth the wait. ”

Serves 6

Cooks In8 hours 15 minutes

DifficultyNot too tricky

Beef Dinner Party Father's day American Mains BBQ food

Nutrition per serving

Calories 621 31%
Fat 41.6g 59%
Saturates 15.9g 80%
Sugars 24.2g 27%
Salt 2.4g 40%
Protein 36.7g 73%
Carbs 25.5g 10%
Fibre 1.4g -

Of an adult's reference intake

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By Jamie Oliver

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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
BBQ SAUCE
180 ml tomato ketchup
150 ml stout
4 tablespoons Worcestershire sauce
1 heaped teaspoon English mustard
4 teaspoons malt vinegar
4 teaspoons golden syrup

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Method

Preheat the oven to 100ºC/212ºF/gas ¼.
Place the ribs in a snug-fitting roasting tray, season with sea salt and black pepper, drizzle with oil, then rub all over. Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours, or until tender.
When the time’s up, transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (use it for delicious roast potatoes another day).
Place the roasting tray over a high heat on the hob and bring the juices to the boil. Simmer for around 2 minutes, then add the remaining sauce ingredients. Bring back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened and coats the back of a spoon.
Brush most of the sauce onto the ribs so they’re nicely coated all over, then return the ribs to the oven for 20 to 40 minutes, or until sticky and caramelised to your liking.
Meanwhile, place a small frying pan over a medium heat. Add the caraway seeds and toast for around 1 minute, or until smelling fantastic. Tip into a large bowl.
Finely chop the dill and pickled onions, then add to the bowl with the mayo, yoghurt, mustard, white wine vinegar and a splash of the pickled onion vinegar. Whisk well to combine.
Remove the beetroot leaves and set aside. Scrub and trim the beetroot and carrots, then pass all the vegetables and the beetroot leaves through the fine slicing attachment in a food processor. Add to the dressing, toss and scrunch everything together, then season to taste.
Transfer the ribs to a chopping board, then carve up and serve with the winter slaw, remaining BBQ sauce and creamy mashed potato, if you like.

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By Jamie Oliver

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