Slow-Cooked, Southern Braai Basted Beef Short Rib
Mar 24, 2021
Slow-Cooked, Southern Braai Basted Beef Short Rib
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
American
Author:
Natasha Jebens
Servings
4
Prep Time
15 minutes
Cook Time
4 hours
Calories
542
Nothing beats smoky, meat that falls apart after being slow cooked for hours. ‘Low ‘n slow’ is the motto of many of the great BBQ’ers out there, and for good reason. Slow-cooking turns an economical cut of meat into a show stopping piece that will have everyone licking their fingers! Our favourite part about this recipe is how easy it is, there is no whisking of marinades, no additional pans, just the Southern Braai Sauce, which gives the dish so much flavour, richness and that sticky goodness you are looking for in fall-off-the-bone meat.
Ingredients
-
6 x 10-12oz/ 300-350g beef short ribs
Dry Rub:
-
1 tbsp brown sugar (can use white)
- 2 tsp Safari Smoke Seasoning
- 1 tsp garlic powder (sub 1 tsp fresh garlic)
- 1 tsp onion powder (sub garlic powder)Â
- 1 tsp mustard powder
- ½ tsp ground cumin
- 1 tsp salt
- ½ tsp black pepper (sub white pepper)
BBQ Sauce:
-
2 cups Southern Braai - Fermented BBQ Sauce
- 1 cup water
Garnish (optional):
-
Bunch of parsley, chopped fine
-
Serve with Smoked Chipotle Salt corn on the cob
Directions
Preheat oven to 160°C/320°F (all oven types).
Mix rub in a small bowl, large enough to fit one rib.
- Press beef ribs into the rub, coating all sides. Shake off excess.
Mix Southern Braai Sauce and water in a baking pan (large enough to fit them all snugly in a single layer), whisk to fully combine.
- Place ribs in sauce, turning to coat. Arrange meat in the sauce, (sauce may not completely cover, that's ok).
- Cover tightly with foil or lid, bake 3 hours, checking every now and again to baste and to make sure it hasn’t dried out, if it has just add some more water and keep going.
- Remove from oven, remove foil. Turn ribs (they may break apart, that’s fine). Spoon over sauce.
- Bake for 30 minutes uncovered, spooning over sauce again halfway through, until the surface is caramelised and sticky. Check to ensure ribs are tender - pry a bit apart using two forks. (If not, cover and return to oven, but after 4 hrs they definitely should be!)
- Remove ribs and place onto serving plate. Mix sauce to bring together, adding more water if it needs to be thinned. Serve with ribs!
