Succulent, fall-off-the-bone beef short ribs, in a barbecue sauce, enjoyed taco style
So if you’ve never had Beef Short Ribs you actually have been missing out. It’s time to go get some … right now. Beef Short Ribs, cooked right, are pure tender, fall-off-the-bone, meaty goodness.
This past weekend hubby offered to cook (as I was busily cooking up a couple of batches of cupcakes – well come on now. PRIORITIES!). He’s a good cook too. I gladly accepted the kind offer and proceeded to plant subliminal messages in his mind.
Beef Short Ribs
You are getting very sleepyyyy ….
Ok, not so subliminal but, hoorah! He loved the idea. I wrote up a simple BBQ sauce recipe and off he went. The BBQ sauce ingredients all get mixed together then you add the beef short ribs and mix it all around until thoroughly coated. Throw it in the slow cooker and let the magic happen while you go about your day 🙂
Make sure to get the short ribs on the bone – much better flavour at the end. When they’re done, pull apart the meat, reduce the sauce, mix it all together again, then serve taco style. Ole!
These things are delectable and totally addictive. I dare you to walk past a plate of the meat and not grab some. I couldn’t stop. I had to wrap it and put it away in the fridge to stop from picking at it.
Yes, there is a bit of fat in these things but don’t worry folks. It mostly cooks out so you can easily skim the excess fat off at then end anyway. Very considerate ribs, thank you. Plus, as they say in the classics, fat is flavour, riiight???
On removing the lid from the slow cooker, you will see a deep, dark pool with a shiny oil slick on top. Sounds delicious right? Um, yeah, NOT! So what we do now is use a ladle to just skim that excess oil off and discard it. Easy. Then we are left with a gloriously dark, glistening sauce, just perfect for smothering all over the pulled beef short ribs. Remember, this sauce has been gently simmering away for hours, flavoured by the ribs and all those spices you threw in way back at the start of the day. AKA nectar of the gods 🙂 Reduce it or thicken it a little, then mix your pulled meat through it so that all that flavour doesn’t go to waste.
Now you know that recipe I shared with you yesterday for Quick Pink Pickled Onions? Well, they work beautifully here. Just a slight crunch. The sweet and sour cuts through the richness of the short ribs perfectly. A match made in heaven.
Anyway, I really hope you enjoy this recipe. I’d love to hear about it if you try it.
This week last year
- 1.8 kg beef short ribs
- ¼ cup BBQ sauce
- 1 teaspoons mustard powder
- 1 clove garlic
- ½ onion, minced
- 1 tablespoon sweet paprika - (note 1)
- 1 tablespoon dried oregano - (note 1)
- 1 tablespoon brown sugar - (note 1)
- ½ tablespoon Cajun seasoning - (note 1)
- 1 teaspoon mexican chilli powder
- 2 tablespoons Worcestershire sauce - (note 1)
- 1 teaspoon salt
- 1 teaspoon cornflour
Quick Red Onion Pickle
- 1 red onion
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar - (note 1)
- 1 teaspoon salt
- 1 tablespoon beetroot brine - (optional) (note 1)
- 1/2 teaspoon wholegrain mustard - (optional)
- 2 avocados
- ½ lime
- 1/3 cup of coriander leaves
- Freshly ground pepper
- 1 ½ limes chopped into wedges
- Grated cheese
- 2 red chillis, sliced finely
- Sour cream
- 18 small corn tortillas
- Lettuce, chopped
- Radish, sliced finely
- Mix together all the sauce ingredients (except the cornflour). Pour it over the short ribs, then put the ribs into a slow cooker and cook on low for 7 hours.
1 hour before serving prepare your sides
- Quick Red Onion Pickle Add the vinegar, sugar, salt, beetroot brine and mustard to a jar, screw on the lid and shake well. Add the onion and give it a good mix. Leave for about an hour before using.
- Guacamole Remove the flesh from the avocados and roughly chop. Place them in a mortar and use a pestle to crush just some of it, so you are left with a chunky mix. Add a squeeze of lime and the coriander and pepper to taste.
For the meat
- When the ribs are ready, remove them from the slow cooker and use two forks to pull the meat into rough chunks.
- Skim the fat off the top of the sauce in the slow cooker, and discard. Heat the remaining sauce in a saucepan and simmer. If it needs thickening, mix the cornflour with 1 teaspoon of water and add to the sauce while stirring. As soon as it thickens, add the beef and mix it all together.
- You can either heat the tortillas in the microwave or oven, or you can gently toast them in a frypan. I like this method because they become a little crispier around the edges and you’ll get some little patches that brown which gives a nice flavour.
- Serve the whole lot on a large platter and get everyone to dig in.
- I use a standard Australian 20ml tablespoon