Beef short rib burgers ’n’ slaw
Low n slow beef burger
Serves
4
Prep Time
10 mins
Cook Time
50 mins
Beef short ribs have to be one of our favourite cuts. These ones are packed with flavour and cooked on the bone low ’n’ slow, until they pretty much fall apart. Shredded and tossed in a good barbecue sauce, we serve them in a soft brioche bun with a fresh crisp slaw. They are the perfect burger to make ahead and chow down on while watching Saturday night footy.
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ShareIngredients
2 Quality Mark beef short ribs
1-1.2kgs4 brioche burger buns
halved and toasted
2 Tbsp onion flakes
1 Tbsp chilli flakes
1 Tbsp dried oregano
1 Tbsp garlic granules
1 tsp mustard powder
2 Tbsp smoked paprika
100g soft brown sugar
150g tomato sauce
3 Tbsp American mustard
4 Tbsp balsamic vinegar
4 Tbsp Worcestershire sauce
2 large oranges
juice100ml Jim Beami
2 Tbsp hickory sauce
kosher salt
black pepper
1 heaped Tbsp mayonnaise
1 heaped Tbsp plain unsweetened yoghurt
half lemon
juice of1 Tbsp maple syrup
1 Tbsp cider vinegar
4 Tbsp spring onions
finely sliced, green parts only1 cup red cabbage
finely sliced1 cup white cabbage
finely sliced1 carrots
grated2 Tbsp pumpkin seeds
fresh coriander
for garnishkosher salt
black pepper
Method
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.
Season to taste. (The sauce can be made a couple of days ahead and kept in the fridge for up to 2 weeks.)
Use a mortar and pestle to crush and mix all the ingredients together well.
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.
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.
Place a generous amount of slaw on each toasted bun, top with the shredded beef, drizzle over a little more barbecue sauce (because you can), then add the top of the bun and you’re ready to roll.
