BBQ Beef – Short Ribs, Long Eating


It’s been warm in London this weekend.  I resent feeling grateful for it – it’s Spring, it should be warming up – but I do feel grateful for it.  Those people I mentioned did turn up for lunch, so I had to make them something to eat.  It was warm, the boyfriend had cleaned the hysterically mouldy BBQ and so BBQ it was to be.

Got a good recipe for a spicy marinade for beef from the below cookbook.  The author-dude is Aussie and obviously the book is pretty good.


Anyway. Get cooking.  This is something you’ll kind of want to do in bits – making the marinade the day before you actually do any cooking.  Pretty easy.  I’m sure you’re capable.


Get together:-

3 onions, chopped roughly

6 garlic gloves, as above

4 small red chillies (recipe says seeded and chopped but I used our own semi-dried ones, seeds and all, and was fine)

1/2 cup brown sugar

2 tablespoons smoked paprika

2 tablespoons ground ginger

1/4 cup soy sauce

1/4 cup chopped coriander leaves (didn’t use these this time around)

2 cups red wine

1/4 cup good olive oil

1/4 cup sherry vinegar

1 tablespoon salt

1 tablespoon fresh ground black pepper


2.5-3kg of beef short ribs, cut into lengths of about 10cm or so.


One of the above machines might be useful to you for the first bit.  I recommend the one on the right, which works, and which was purchased because the one on the left has stopped working. I bought the non-working one at Argos, the working one at John Lewis.  Go figure.


Mulch up the onions, garlic and chilli in the food processor and get it all pasty.  Chuck in a bowl.


Add all the other incredients.  Like, all of them.  It’ll take about 5 minutes, and it’ll smell good and if you’re lucky you’ll get a free swig of the wine on its way through.


This is the beef I used.  It’s kind of meaty.


Lay out the meat in a big tray and pour over the marinade, making sure you turn it all about so it’s all nicely covered.  Cover it in clingfilm and put it in the fridge – at least overnight but you can leave it there for two days or so.

Forget about it.

Go about your business.

Go to bed.


Or try to.  When you go to bed you may find these two informing you, less than politely, that your bed is no longer your bed, but is, rather, their bed.  Bitches.


The next day, a couple of hours or so before you actually want to eat, transfer the meat into another big baking tray.  Preheat the oven to 160C, or gas mark 5-ish.  Cover the meat with aluminium foil and chuck in the oven.  Every ten minutes, for 40 mins (or 50 for ribs the thickness of the ones I used) get them out and baste them with the marinade.  Turn them over if you like.


They’ll kind of look a bit like this when you’re done with the oven cooking bit.

Take them out, let them cool.

Heat up your BBQ and get the grill nice and hot.  Chuck on the ribs – they take around 3 mins each side, make sure they’re warmed through and get nice and sticky.  Sticky ribs.  Baste all the time with the marinade, making sure to cook it off so you avoid dodgy guts.

I meant to take a photo of these cooking on the BBQ but I didn’t – I was occupied with being all Australian and cooking outside and drinking at the same time.


This is Ros.  She is displaying the finished meats.  She’s a natural at meat handling.


Yum.  I found these a bit hard to eat, really, with some hardcore sinew around the bone but the meat inside was well good.  Reckon the marinade would work for any meat.

We ate this with potato salad and coleslaw, both of which I made from scratch.  I am a hero.  Will post those later.


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