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Beer & Brine Beef Short Ribs
Easy
Fairly cheap

Beef Short Ribs a country classic!

"Brine" is an old country cook and butcher technique that will transform a tough, less expensive cut of meat into a magnificent "top shelf" dish.

With pickled pork and corned silverside we do the brining for you, however its a handy skill to master, and extremely simple.

Here's the thing, if you treat grass fed short cut beef ribs with a little "TLC" such as brine and beer, it can transform into a piece of beef that is truly amazing. 

Beef Short Cut ribs are a less expensive cut of beef that require lots of time to cook. They are easy to prepare.

Have a go at my "low & slow" Beer & Brine Beer Glazed Beef Ribs, you'll be back for more.

Although time is crucial in this recipe, the actual techniques are super simple.

Prep

Cook

Category: Slow Cooking Beef
Seasons:  All
Cuisine Type Australian Country Cooking

Ingredients

For 4 Person(s)

Recipe

2 kg Whole Beef Short Ribs (400g each)
600 mls Locally Brewed Beer
1 cup Brown Sugar
0.5 cup BBQ Sauce
2 tbsp Dijon Mustard

Brine

300 grams course salt
250 grams caster sugar
2 litres water

Beer & Brine Beef Short Ribs Directions

  1. Place Salt, sugar and 2 litres water in a sauce pan over medium-high heat and bring too the boil, stirring until salt and sugar are dissolved (5-10 minutes).
  2. Cool completely, place beef in a non reactive container, cover with brine and refrigerate until lightly brined (6 hours).
  3. Drain, rinse under cold running water then pat dry with absorbent paper.
  4. Preheat oven to 1800C.
  5. Heat a large non-stick frying pan over high heat, add ribs and turn occasionally until browned (2-3minutes on each side).
  6. Transfer to a casserole dish that holds ribs snugly then add beer, stock, sugar, vinegar, BBQ Sauce and mustard.
  7. Bring to simmer over a medium heat then cover with a lid and braise in oven until beef is starting to fall from the bone (2.5-3hours).
  8. Serve with slaw, seasonal vegetables or on a bed of mash potato.

Recipe notes

We mainly sell Short Cut Ribs cut in half, however this recipe is designed for Whole Short Cut Ribs. You will require one per person if a main meal.

If a share platter use less beef and let the meat cook a little longer so it falls off the bone. Serve boneless meat on a platter.

The Beef also works beautifully taken from the bone and served in a grain salad. 

Nutrition facts

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