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+ servings

Slow Braised Beef Short Ribs With Homemade BBQ Sauce, Corn Bread & Creamed Spinach Recipe

Slow Braised Beef Short Ribs Recipe
Click The Stars Below To Rate This Recipe:
5 from 2 votes
PREP TIME 40 mins
COURSE Main Course
CUISINE global
SERVINGS 4 people



For The Rub

  • 12 g Treacle sugar
  • 3 g Fine pepper
  • 2 g Onion powder
  • 2 g Fine salt
  • 2 g Turmeric spice
  • 1 g Coarse pepper
  • 1 g Lime leaf spice
  • 1 g Garam masala spice
  • 1 g Ground cinnamon
  • 1200 g Beef rib

For The BBQ Sauce

  • 200 ml Tomato sauce
  • 60 ml Dried yeast
  • 32 g Treacle sugar
  • 16 g Honey
  • 60 ml Worcester sauce
  • 8 ml Lemon juice
  • 2 g Whole pepper
  • 2 g Ground cinnamon

For The Cornbread

  • 50 g Butter
  • 50 g Cake flour
  • 24 g Treacle sugar
  • 2 g Baking powder
  • 2 g Bicarbonate of soda
  • 0.4 g Turmeric spice
  • 100 ml Buttermilk
  • 32 g Honey
  • 2 Eggs

For The Creamed Spinach

  • 440 g Spinach, thinly sliced
  • 15 g Butter
  • 60 g White onion (finely chopped)
  • 8 g Chopped garlic
  • 100 ml Milk
  • 50 ml Imitation cream
  • 90 g Cream cheese
  • 2 g Turmeric
  • 2 g Fine salt
  • 1 g Smoked paprika
  • 20 g Parmesan cheese


For The BBQ Sauce

  • Place a saucepan over medium heat, add all the ingredients. Stir to combine all ingredients well. Bring to a boil and reduce to a simmer. Reduce to desired consistency.

For The Beef Rib

  • To make the rub, mix all the dry ingredients together.
  • Rub the beef rib in dry rub all over & poke holes in the meat with a fork. (To tenderize)
  • Let stand in fridge at least 2 hours
  • In a very hot skillet brown ribs on all sides, do this a few pieces at a time, then add to large casserole
  • Pour the BBQ sauce over, add one cup beef stock, cover and place in pre-heated oven at 150c for 6 hours
  • Check regularly and turn pieces to ensure they don’t burn, keep going until tender

For The BBQ Sauce

  • Whisk all the ingredients together in a pot over medium heat. Bring to a boil then reduce the heat to low.
  • Allow to simmer until thickened for about 15 minutes.

For The Cornbread

  • Grease mini bread loaf tins (or large loaf tin) with butter & spray.  Place in cold oven then switch the oven on to 200°C.
  • To make the batter, whisk together flour, polenta, sugar, baking powder, bicarb & salt.
  • Make a well in the middle of the dry ingredients & add buttermilk, honey & eggs.
  • Mix everything together until well combined then add melted butter. Do not over mix!!!
  • Carefully remove pans from oven & pour batter into hot pans. Return to oven & bake for 20 - 25 minutes.

For The Creamed Spinach

  • Cook spinach in boiling salted water for 1 minute, drain & place in a bowl of ice water. Drain from the cold liquid & squeeze out as much water as possible.
  • In a large pan, melt butter. Add onion & cook until soft for about 5 minutes. Add garlic & cook for 1 minute.
  • Add milk, cream & cream cheese to the onions. Simmer until mixture is melted.
  • Add seasoning & spices.
  • Add spinach & parmesan & stir to combine.
Chefs Tips
Nutritional Information
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