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Beef short ribs have to be one of my favourite cuts. These ones are packed with flavour and cooked on the bone low ’n’ slow, until they pretty much fall apart. Shredded and tossed in my barbecue sauce, I serve them in a soft brioche bun with a fresh crisp slaw. They are the perfect burger to make ahead and chow down on while watching Saturday night footy.
2 x beef short ribs (1-1.2kgs)
4 x brioche burger buns, halved and toasted
2 tablespoons onion flakes
1 tablespoon chilli flakes
1 tablespoon dried oregano
1 teaspoon dried thyme
1 tablespoon garlic granules
1 teaspoon mustard powder
2 tablespoons smoked paprika
100 grams soft brown sugar
150 grams tomato sauce
3 tablespoons American mustard
4 tablespoons balsamic vinegar
4 tablespoons Worcestershire sauce
juice of 2 large oranges
100ml Jim Beam
2 tablespoons hickory sauce
salt and pepper
1 heaped tablespoon mayonnaise
1 heaped tablespoon plain yoghurt
juice of half a lemon
1 tablespoon maple syrup
1 tablespoon cider vinegar
4 tablespoons finely sliced spring onions (green parts only)
lemon for squeezing
1 cup finely sliced red cabbage
1 cup finely sliced white cabbage
1 carrot, grated
2 tablespoons pumpkin seeds
fresh coriander for garnish
salt and pepper
Preheat oven to 150°C fan bake.
BBQ sauce: Place all the ingredients in a saucepan. Whisk and bring to a boil, then reduce to a gentle simmer for 10-12 minutes. Allow to cool. Season to taste. (The sauce can be made a couple of days ahead and kept in the fridge for up to 2 weeks.)
Rub: Use a mortar and pestle to crush and mix all the ingredients together well.
Beef: Remove the short ribs from the fridge. Cover and set aside so they can come to room temperature, then cover the top and sides of the ribs with the rub. Place in a deep roasting dish, add a cup of water then cover tightly with aluminium foil and cook for 5 hours. Remove and allow the meat to rest for 20 minutes. Once rested, shred the meat using two forks. Place in a bowl with ½ cup of the barbecue sauce and mix well.
Slaw: Place the mayo, yoghurt, a squeeze of lemon juice, maple syrup, cider vinegar and spring onions in a large bowl. Season and mix well. Add the red and white cabbage and the carrot, mix well and set aside. To finish, mix through the pumpkin seeds and garnish with a nice big handful of coriander leaves.
To assemble: Place a generous amount of slaw on each toasted bun, top with the shredded beef, drizzle over a little more barbecue sauce (because you can), then add the top of the bun and you’re ready to roll.