There’s quite a few substitutions possible so don’t fret if you don’t have every item:īeef ribs do come in a variety of cuts, but I’m using the most common cut (here in Australia) which is also called beef short ribs. It’s a chunky rectangle block, cut with individual bones and are very meaty. The sweet-savoury flavour of the BBQ Sauce is a perfect match with the beefy flavour of ribs.Īnd it’s virtually a foolproof recipe – you just need to ensure it’s cooked long enough so the beef becomes like THIS: If you’re new to beef ribs, this is an excellent way to introduce them into your life, and I’ll wager that they’ll become a regular fixture. And now it seems I’ve moved onto beef ribs! Hence my ever increasing collection of lamb shank recipes. I don’t know what it is about fall apart meat on a bone, but it gets me every time. Beef Cheeks come close, but ribs have one big thing going for them that cheeks do not: They are juicier than brisket and chuck (there’s always a few lean-ish patches, that’s just the way that cut is).
Also known as short ribs, these are a prized cut for slow cooking!īONUS: this all happens in one pan, it’s 100% perfect for make ahead and freezing, and makes its own barbecue sauce (and it might be the best you ever have in your life!).īeef ribs are the king of all beef cuts for slow cooking (pretty sure I said that in my Beef Short Ribs in Red Wine Sauce too). Extremely hands off, foolproof way to cook beef ribs – slow cooked in the oven in a homemade BBQ Sauce braising liquid until the meat is fall apart and ridiculously juicy inside, and the outside is bronzed and sticky.
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