Slow‑Cooked Short Ribs with Summer BBQ Sizzle
- Oct 31, 2025
- 2 min read
Make the most of your winter cuts with this slow‑braised beef short rib recipe, lightened up for summer and finished on the BBQ for a rich, smoky sizzle. Served with fresh salad and crusty bread, it’s the perfect balance of comfort and sunshine.
Ingredients
Beef & Rub
6 large beef short ribs (bone‑in, approx 300–350 g each)
1 tbsp brown sugar
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp ground cumin
¾ tsp mustard powder
1 tsp salt
½ tsp black pepper
Braising Liquid / Sauce
1 x 400 g can whole peeled tomatoes (blended) or 300 ml passata
300 ml Belli Beef Broth
½ cup apple‑cider vinegar
¼ cup brown sugar (adjust to taste)
2 garlic cloves, minced
1 tbsp Worcestershire sauce
1 tsp mustard powder
1 tsp chili flakes or cayenne (optional)
Chopped parsley or basil, to serve
To Serve
Fresh garden salad (mixed leaves, herbs, cucumber, cherry tomatoes)
Crusty sourdough or baguette, warmed
Method
Preheat oven to 160 °C (fan forced).
Mix the rub ingredients. Pat ribs dry and coat generously.
In an oven‑safe pot, sear ribs on all sides over medium‑high heat. Remove and set aside.
In the same pot, sauté garlic, then add the blended tomatoes/passata, Belli Beef Broth, vinegar, sugar, Worcestershire, mustard powder and chili (if using). Bring to a light simmer.
Return ribs to the pot, meat side down. Cover with a lid and braise in the oven for 3-3.5 hours, until meat is fall‑apart tender.
Carefully remove ribs. Reduce the sauce on the stovetop until it thickens to a glaze. Adjust sweetness. Can add more brown sugar.
Fire up the BBQ. Grill ribs over medium‑high heat for 5-10 minutes, turning and basting with reduced sauce to caramelise.
Serve ribs hot, sprinkled with herbs, alongside salad and crusty bread.
Tips from the Paddock
You can prep the ribs the day before and BBQ them just before serving.
The salad’s a great place to showcase fresh picks from your garden or local veg box.
Use the bread to mop up every drop of that tomato‑rich, beefy glaze.
Hats off for raising awareness about slow-cooked dishes! Your post really hit home, especially the part about how the tenderness achieved through low and slow methods can completely transform a cut of meat. It's so true that the patience involved yields incredible results. I remember my first attempt at slow-cooking pork shoulder for pulled pork; I was skeptical at first, but the way it just fell apart was a revelation. One thing I've found that's worth mentioning is how slow-cooked dishes interact with other factors in a meal. For instance, the richness of slow-cooked beef short ribs, like the ones you featured, pairs beautifully with something bright and acidic to cut through it, like a zesty slaw or a quick…
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