Beef short rib burgers ’n’ slaw
Low n slow beef burger
4
Serves
10 mins
Prep Time
50 mins
Cook Time
Recipe author
Marty Shanahan - The Backyard Cook
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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Ingredients
Burger
2 Quality Mark 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
2 large oranges
juice
100ml Jim Beam
i
2 Tbsp hickory sauce
salt
black pepper
Slaw
1 heaped Tbsp mayonnaise
1 heaped Tbsp plain unsweetened yoghurt
half lemon
juice of
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 carrots
grated
2 Tbsp pumpkin seeds
fresh coriander
for garnish
salt
black pepper
Method
BBQ sauce
Rub
Beef
Slaw
To Assemble
1
Place all the ingredients in a saucepan.
2
Whisk and bring to a boil, then reduce to a gentle simmer for 10-12 minutes.
Start Timer
3
Allow to cool.
4
Season to taste. (The sauce can be made a couple of days ahead and kept in the fridge for up to 2 weeks.)
