Juicy. Smoky. Fall-off-the-bone.

This recipe brings out the best in our A+ butcher-quality beef short ribs. Whether you’re hosting a weekend braai or just want something hearty for dinner, this one’s a crowd-pleaser.

Ingredients:

From Jandres Meat Market:

• 1.5 kg beef short ribs (bone-in, thick cut)

• Coarse sea salt

• Freshly ground black pepper

• Jandre’s in-house BBQ dry rub (or your favorite mix)

From your pantry:

• 3 tbsp olive oil

• 1 onion (chopped)

• 3 garlic cloves (minced)

• 1 cup tomato sauce

• 3 tbsp brown sugar

• 2 tbsp Worcestershire sauce

• 1 tbsp apple cider vinegar

• 1 tsp smoked paprika

• ½ tsp chili flakes (optional)

Instructions:

1. Prep the Ribs:
Pat ribs dry. Rub generously with olive oil, salt, pepper, and dry rub. Let sit for 30 minutes at room temp.

2. Sear the Ribs:
Heat a cast-iron skillet or grill pan on high. Sear each rib for 2–3 minutes per side until browned. Set aside.

3. Make the Sauce:
In a pot, sauté onion in olive oil until soft. Add garlic. Stir in tomato sauce, sugar, Worcestershire, vinegar, paprika, and chili. Simmer for 10 minutes.

4. Cook Low and Slow:
Preheat oven to 150°C (300°F).
Place ribs in a baking dish. Pour sauce over. Cover tightly with foil. Bake for 2.5–3 hours.

5. Grill to Finish (Optional):
Want extra char? Grill the ribs over medium heat for 5–7 minutes, basting with extra sauce.

6. Serve Hot:
Garnish with chopped parsley. Serve with coleslaw, chips, or fresh bread rolls from your local bakery.

Try This:

Add a handful of wood chips to your grill for true smoky flavor. Hickory or oak works great.

Need premium beef short ribs or rubs?
Visit us at Jandres Meat Market – fresh, local, and A+ quality.

Want more recipes like this?
Let us know what you'd like to cook next.