Cart free shipping over £30*

Slow Cooked BBQ Beef Short Rib with Smoked Chilli Ketchup Glaze

Serves 6-8
Prep 10 Minutes, plus marinating time
Cooking 5 hours

American style BBQ has a well-deserved reputation but can seem daunting when trying to recreate it on a regular British backyard grill. This recipe will need some forward planning, as the beef is first slow cooked in the oven and then finished off on the BBQ, but it is less stressful than micromanaging a grill full of sausages and burgers. The ketchup adds its own sweet and spiced smoky flavour, but it also helps to absorb the flavours produced from the beef sitting over an open flame. The beef can be a centre pieces to a spread of BBQ dishes or could be shredded and stuffed into burger buns or even jacket potatoes.

Ingredients

For the dry rub:

  • 2 tbsp brown sugar
  • 2 tablespoons freshly ground black pepper
  • 2 tbsp paprika
  • 1 tsp mustard
  • 2 ½ tablespoons coarse sea salt
  • 1 ½ tablespoons onion powder
  • 1 ½ tablespoons garlic powder
  • 2 teaspoons dried oregano

For the glaze:

Ingredients

For the dry rub:

  • 2 tbsp brown sugar
  • 2 tablespoons freshly ground black pepper
  • 2 tbsp paprika
  • 1 tsp mustard
  • 2 ½ tablespoons coarse sea salt
  • 1 ½ tablespoons onion powder
  • 1 ½ tablespoons garlic powder
  • 2 teaspoons dried oregano

For the glaze:

1

Add all the ingredients for the dry rub in a small container and shake well to combine. You will have more than you need for this recipe, so use it on all other roasted meats too. If you don’t have all the spices, feel free to substitute.

2

Place the short rib on a tray and lightly score the top, then dust all over with a layer of the spice rub. Wrap in film or foil and place on a plate and marinate in the fridge, ideally overnight, but it’s still good even if it’s a few hours.

3

Heat your oven to 140C. Wrap the short rib with a double layer of foil, place on a baking tray and cook for 4 hours. If you’re short of time, you can turn the heat up to 165 and then it will take about 3 hours. The lower temperature means the meat will be soft and juicy, as a higher temperature can make it dry out.

4

Once cooked, carefully remove the foil and save any juice that have collected. Put them in the fridge to allow the fat to set. The beef should be soft and giving and the bones should feel like they are ready to fall off.

5

You don’t want your BBQ to be too hot, or to cook the beef on direct heat, as the aim is to glaze the outside and impart a smoky flavour to the beef (If not using a BBQ, return to the oven at 175 and then repeatedly brush with layers of ketchup till you form a crispy, stickly glaze). Place the beef bone side down on the grill then cover with a lid, so that the smoked flavours from the fat dropping down flavour the meat. Cook for 5-10 minutes, then brush the outside with a layer of smoked chilli ketchup. Repeat this for around 20 minutes, building up the layer of the ketchup.

6

Remove the beef from the BBQ onto a plate and allow to rest for 20 minutes. Remove the bones and cut into thick slices and serve with any warmed juices.

Back to top