BBQ beef short ribs
When I was buying the beef short ribs yesterday I had no idea it would snow in Canberra as I was cooking them. Given Canberra experienced hail and snow flurries comfort food in the form of BBQ beef short ribs seemed like a good choice.
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What I didn’t realise when I purchased the pack of ribs was they were all separated and not a set of ribs. It turns out this worked in my favour as it made plating up the ribs at the end of cooking easier.
- 1 Packet Beef short ribs
- 1 Sweet potato
- 1 Onion
- 1 Cup BBQ sauce
- 1/2 Cup Red wine
- 1/4 Cup Worcestershire sauce
- 2 Pinches Black pepper
- 2 Pinches Sea salt
- 2 Pinches Chilli flakes
- 2 Pinches Garlic powder
- 1 Tomato
- 1 Kensington Pride mango
- 2 Cups Salad leaves
Set the oven to 120 °C
Line a baking tray with baking paper to keep it clean and to avoid baked on meat and sauce
Lay in the ribs, sweet potato and onion
Squirt the BBQ sauce onto the ribs and add the garlic powder, pepper, salt and chilli flakes
Add some red wine, Worcestershire sauce to keep everything moist as the water in the liquid ingredients boils and elaborates steam (note you cannot see steam, it's the gas form of water, what you can see is water vapour)
Seal the baking tray with some aluminium (note it is not aluminum) foil
Place into the oven for four hours
After four hours cooking, allow the meat to rest for twenty to thirty minutes
Put together a mango salad and plate up the ribs and salad
Shoot a photograph
Eat the meal
Wash the dishes
Write the recipe
Write a blog post and hope people share the post on social media
Vacuum packed beef short ribs
Ready for the oven
Ready for “inhaling”
The taste of Summer
Questions and answers
How did you get a Kensington Pride mango in August?
The crops in the Top End have started harvesting early this year. The mangoes currently on sale are very expensive at $4 each but a mango salad gives a taste of summer and I’m sick of Canberra winter. I hate Canberra winter.
What sort of red wine did you use?
It was a $5 bottle of Shiraz. I know there are gourmets who say you should only use wine that you would drink meaning you should cook with good quality wine, but I can’t drink alcohol so I wouldn’t have a clue. I reckon that advice is just to help liquor stores sell more expensive wine.
Do you add chilli flakes to everything you eat?
Almost everything I eat has chilli flakes added to it. I really like chilli flakes.
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Disclaimer and a note on mass and energy
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.
For recipe posts the quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.