- Mix all marinade ingredients in a bowl.
- Rub the marinade all over the beef short ribs.
- Cover and marinate for at least 2 hours, ideally overnight in the fridge.
- Remove from the fridge 30–60 minutes before cooking to bring to room temperature.
To Cook:
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BBQ:
Brown the ribs directly on the BBQ for colour, then transfer to a foil tray or baking tray. Close the lid and cook at ~135°C for 1 hour. Wrap the ribs in foil and continue cooking for another 1.5 hours. Unwrap, increase heat to 150°C, and cook for a final 30 minutes. -
Oven:
Wrap ribs in foil or cover with a lid, bake for 3 hours at 160°C (140°C fan). Remove foil, spoon over any juices, and bake uncovered for another 30 minutes until the meat is tender and comes apart easily with two forks.
Tips:
- Rest before serving: Let the ribs rest for 15 minutes, covered loosely with foil, to reabsorb juices for extra tenderness.
- Choose the right ribs: Short ribs shrink by ~30% during cooking, so pick meaty ones if possible. If only smaller ones are available, they will still work well.
- Serving suggestion: Serve with a fresh mint chutney or raita and a squeeze of lemon for brightness.
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