Beef Short Ribs

Beef Short Ribs

Also known as

Braising ribs, crosscut ribs, flanken cut, English short ribs & Korean short rib


Made up of the rib bone and layers of rib meat and fat the short ribs are taken from the forequarter. They are full of flavour and fall off the bone tender.

What to look for when buying Short Ribs

Look for well-marbled, meaty ribs, firmly attached to the bone and without huge amounts of surface fat. If possible try to choose ribs from the Chuck, they may be called beef chuck ribs, ribs from the flank end have less meat but are still very tasty.  Avoid boneless short ribs, meat cooked on the bone will provide the best flavour.

Best Cooking Method

Short ribs respond well to slow-roasting whether it be with a dry rub or immersed in a bath of rich flavours.

Beef Short Ribs on a bed of Blue Cheese Potato Salad topped with BBQ Corn Salsa


2 ½ kg Short Ribs

1 tsp ground cumin

1 tsp smoked paprika

1 tsp sea salt flakes

1 tsp mustard powder

1 tsp fennel seeds

1 tsp ground black pepper


Preheat barbecue on low with lid closed (oven to 150C)

Combine all dry ingredients together. Place ribs in a shallow roasting pan and rub dry ingredients well over both sides of ribs.

Cover pan with foil and cook in barbeque with lid closed with indirect heat. Cook for 3 hours or until ribs are tender.

Note: Oven can be used instead of barbeque.


Smokey Sauce


½ cup tomato sauce

¼ cup brown sugar

2 tbsp apple cider vinegar

1 tbsp Worcestershire sauce

1 tbsp American mustard

1 tsp ground paprika


Combine the tomato sauce, sugar, vinegar, worcestershire sauce, mustard and paprika in a saucepan over medium heat. Cook, stirring, for 5 mins or until sauce boils and thickens slightly.

Uncover the ribs and brush evenly with the barbecue sauce. Roast, brushing with any extra sauce occasionally, for 30 mins or until ribs are sticky and falling off the bone.


Blue Cheese Potato Salad


1 kg baby chat potatoes

2 slices bacon, finely sliced and cooked until crispy

½ cup olive oil

3 tbsp white vinegar

½ bunch eschallots, sliced

100gm blue cheese, crumbled

Salt & pepper to taste


Add potatoes to large pot of salted water and cook until tender but still firm. Drain, cool and dice, leaving skins on.

In a large bowl, whisk together the oil, vinegar and eschallots.

Add the potatoes, bacon and cheese and toss to coat. Season with salt & pepper to taste.


BBQ Corn Salsa


3 whole cobs of corn, husk still on

¼ cup red onions, fine dice

¼ cup red capsicum, diced

¼ cup coriander, chopped

120ml olive oil

¾ tsp salt

¼ tsp cumin

¼ tsp paprika

¼ tsp cayenne pepper

1 lime, juiced


Place corn on top of a burner on your (gas) stove or BBQ. Cook over medium heat. Turn the corn every 20 to 30 seconds, until the corn blackens then set aside in bowl covered in cling film for 20 minutes.

Remove husks and carefully slice off the corn kernels. (Do not wash with water as this will remove any barbeque flavour)

Combine all ingredients in a bowl and mix thoroughly.  Set aside until ready to serve.


To Serve

Spoon potato salad on plate, with short ribs resting on top. Spoon corn salsa over ribs.

FOMO. Don’t miss a Norman moment!