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2026-01-30T11:55:05Z

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{{#seo:
|title=Barbecue beef short ribs a beef recipe
|titlemode=replace
|keywords=#beefshortribs #barbecuebeefshortribs #marinade #roast #argentineribs #roastingtray #porkspareribs #butter #ribs #oliveoil #chillipowder
|hashtagrev=032020
|description=Everyone has tried pork spare ribs, well this is the man-sized version - I have adapted Jamie Oliver's "Daisy Mays barbecue Ribs" from Jamie's great "
}}

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Everyone has tried [[Pork spare ribs|pork spare ribs]], well this is the man-sized version - I have adapted Jamie Oliver's "Daisy Mays barbecue [[Ribs]]" from Jamie's great "America book" (ISBN 0718154762). We had similar ribs to this at Bodean's [[Barbecue]] Restaurant, by The Tower of London, after a [http://www.walks.com/London_Walks_Home/Saturdays_Walks/default.aspx#12939 Jack The Ripper walk] with some great friends of ours.

This recipe takes 8 hours to cook, so make sure that you allow enough time!

Ask your butcher for '[[beef short ribs]] from the plate', or [[Argentine ribs]]. You don't want back ribs as these are not the same. I understand from talking to a butcher that this particular cut of [[beef]] is also known as 'Jacob's ladder'.

{{recipesummary
|TotalCalories = 378
|PortionCalories = 94
|DatePublished=18th January 2013
|Author=Chef
|Servings = Serves 4
|Difficulty = 3
|TotalTime = 8 hours 20 minutes
|PrepTime = 20 minutes
|CookTime = 8 hours
|Image = [[Image:Barbecue beef short ribs recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Naughty, but nice''

4.8/5 

Thesee are great, but still quite an expensive meal in my opine.

 [[User:PSmith|Paul R Smith]] 
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{{RecipeIngredients
| A halved 4 bone rack of [[beef short ribs]] 'from the plate', (about 1kg)
| 5 tablespoons [[American squeezy mustard]]
}}
'''there's the rub'''
* 2 teaspoons [[Chilli powder|chilli powder]] (or to taste)
* 4 tablespoons [[Spanish]] [[Smoked paprika|smoked paprika]]
* ½ tablespoon [[Sea Salt|sea salt]]
* ½ tablespoon [[Ground black pepper|ground black pepper]]
* 2 tablespoons [[Tomato|tomato]] purée
* 2 tablespoons [[Olive oil|olive oil]]
* 2 tablespoons ruby [[port]]
'''here's the [[Marinade|marinade]]'''
* 4 tablespoons [[muscovado sugar]]
* 2 tablespoons good [[Honey|honey]], warmed in the [[Microwave|microwave]] for a few seconds to make it runny
* 1 tablespoon [[Butter|butter]]
* 1 beef [[Oxo cube]], crumbled
* 2 tablespoons water

===[[Mise en place]]===
* Preheat the [[Oven|oven]] to 120° C (250° F - gas ½)
<gallery widths=250px heights=250px perrow=5>
Image:Beef_short_ribs_rub_8_hours.jpg|After 8 hours
Image:Beef_short_ribs_rub_7_hours.jpg|After 7 hours
Image:Beef_short_ribs_rub_covered.jpg|Meat-side up, covered in the rub
Image:Beef_short_ribs.jpg|1.1kg of [[beef short ribs]], bone-side up
</gallery>
===Method===
{{RecipeMethod
| Make shallow criss-cross cuts on the meats side of the ribs.
| Mix the rub ingredients together in a bowl and mix well.
| Paint this all over the meat, getting it into all of the cuts and areas where your butcher has removed excess fat.
| If you have the time, place the ribs in a [[Lock and Lock]] style box and leave in a cool lace for a few hours before you start the cooking process.
| Pop the ribs in a lightly greased [[roasting tray]], bone-side down, cover the tin with a layer of [[baking foil]] and [[Roast|roast]] for 6 hours.
| After 6 hours, remove the tin-foil covering, drain and reserve and refrigerate the juices, they make a wonderful chilli-beef dripping!
| Gently heat the [[Marinade|marinade]] ingredients in a small pan, stirring until you have a liquid mix.
| Tear a few large sheets of really strong [[Tin-foil|tin-foil]] ([[Tin-foil#Heavy-duty tin foil|Bacofoil Classic]] is ideal as it's so thick and strong).
| Put the ribs in the foil, bone-side up and paint the [[Marinade|marinade]] all over with a silicone [[Brush|brush]].
| Fold the foil over so you have a sealed parcel.
| Wrap in the second sheet of [[Foil|foil]] and put back in the [[roasting tray]] for a further hour.
| After the hour in the foil parcel, increase the heat to 140° C (257° F - gas 1), fold back the foil roast the ribs, uncovered and [[Roast|roast]] for another 40 minutes, basting often with the syrupy marinade.
| Remove and rest for at least 15 minutes before serving.
}}

===Chef's notes===
I've found it difficult to obtain [[beef short ribs]] from anywhere but a specialist butchers and even then, they needed to be ordered in advance. Today, I was delighted to discover [[F. Conisbee specialist butchers]] had them in stock. 4 [[Argentine ribs]] for £21.04. Robert cut them in half again lengthwise with the bandsaw. One of these half-ribs per person is plenty!
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Beef recipes]]
[[Category:Main courses]]
[[Category:Meat recipes]]
[[Category:North American recipes]]
[[Category:Baked or roasted]]
[[Category:Unusual recipes]]

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Chef: Text replacement - "|thumb|middle|none|alt=Electus" to "|middle|none|alt=Electus"