Short Rib BBQ Burnt Ends

Short Ribs BBQ Burnt Ends


Feeds 4 to 6 People

⭐️ X3 Short Ribs

⭐️500ml Beef Stock – I like to use the Potts Beef Stock

⭐️ 250ml BBQ Sauce – I use The Cornish Larder, Smokey BBQ Sauce

⭐️ Tortilla Wraps, Grated Cheese, Sour Cream and Salad to Serve.

Short Ribs Raw


1, Remove your short ribs from the packet and pat dry with kitchen roll.

2, Season with salt and pepper.

3, Place a roasting tray on a medium to high heat on the hob. Once hot add the short ribs. Allow them to brown well on all sides, keep turning as necessary.

4, Once brown all over, remove the pan from the heat and then pour in the beef stock.

5, Cover the pan tightly with a double layer of tin foil and pop in the oven at 165 degrees for around 4 hours.

6, Check every hour and top up the cooking liquor with water as necessary.

7, The short ribs are cooked when the meat is falling off the bone and the bone can easily be removed.

8, Remove the ribs from the bone and any large fat lumps. Then gently pull or cut into chunks. You want chunks of meat rather than pulling it into fine shreds.

9, Strain off any liquid fat in the roasting tray and set to one side. Add the chunks of meat into the pan and pour over the BBQ sauce. Very gently mix the sauce through the meat but avoid breaking up the chunks.

10, Pop in the oven at 180 degrees C for 10 – 15 mins until the sauce has gone sticky and there are a few crispy bits around the edges!

11, Serve with tortilla wraps, grated cheese, salad and sour cream.Short Ribs Cooked



⭐️ This is a perfect make ahead recipe, simply reheat when needed.

⭐️ Do not strain the fat into your sink. I like to keep a store of large yoghurt pots for this purpose!

⭐️ Add some heat into the dish with jalapeño peppers!

Short Rib Tortilla