Beef Short Rib Burgers

Beef Short Rib Burgers




2 beef short ribs 1-1.2kgs

4 brioche burger buns, halved and toasted

Beef Rub

  • 2 tbsp onion flakes
  • 1 tbsp chilli flakes
  • 1 tbsp dried oregano
  • 1 tbsp garlic granules
  • 1 tsp mustard powder
  • 2 tbsp smoked paprika

BBQ Sauce

  • 100g soft brown sugar
  • 150g tomato sauce
  • 3 tbsp American mustard
  • 4 tbsp balsamic vinegar
  • 4 tbsp Worcestershire sauce
  • Juice of 2 large oranges
  • 100ml bourbon
  • 2 tbsp hickory sauce
  • Salt and black pepper


  • 1 heaped tbsp mayonnaise
  • 1 heaped tbsp plain unsweetened yoghurt
  • Juice of half a lemon
  • 1 tbsp maple syrup
  • 1 tbsp cider vinegar
  • 4 tbsp spring onions, finely sliced, green parts only
  • 1 cup red cabbage, finely sliced
  • 1 cup white cabbage, finely sliced
  • 1 carrot, grated
  • 2 tbsp pumpkin seeds
  • Fresh coriander, to garnish
  • Salt and black pepper



To make the BBQ sauce, place all the ingredients in a saucepan.

Whisk and bring to a boil, then reduce to a gentle simmer for 10-12 minutes.

Allow to cool then season to taste. The sauce can be made a couple of days ahead and kept in the fridge for up to 2 weeks.

To make the rub, use a mortar and pestle to crush and mix all the ingredients together well.

To cook the short ribs, preheat oven to 150°C fan bake.

Remove the short ribs from the fridge. Cover and set aside so they can come to room temperature, then cover the top and sides of the ribs with the rub.

Place in a deep roasting dish, add a cup of water then cover tightly with aluminium foil and cook for 5 hours.

Remove and allow the meat to rest for 20 minutes. 

Once rested, shred the meat using two forks. Place in a bowl with ½ cup of the barbecue sauce and mix well.

To make the slaw, place the mayo, yoghurt, a squeeze of lemon juice, maple syrup, cider vinegar and spring onions in a large bowl. Season and mix well.

Add the red and white cabbage and the carrot, mix well and set aside.

To finish, mix through the pumpkin seeds and garnish with a nice big handful of coriander leaves.

To assemble, place a generous amount of slaw on each toasted bun, top with the shredded beef, drizzle over a little more barbecue sauce, then add the top of the bun and you’re ready to roll.


Recipe and image thanks to

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