Tandoori BBQ Beef Short Ribs

These slow cooked short ribs are mouth-watering, tender and definitely the best beef ribs recipe we have ever made – a must try!


4 beef short ribs

3 cloves fresh garlic crushed
1-2 tbsps Shemin’s Tandoori Spice Blend
2 tbsp Olive oil
Fresh herbs, I used chopped tyme and rosemary


1. Mix the marinade ingredients together
2. Cover the rib of beef with the marinade
3. Let the beef marinate for at least 2 hours, but overnight if possible
4. Bring to room temperature before cooking and either

  • BBQ Brown the rib of beef on the BBQ and then return the rib on to the baking tray. Move the charcoal aside and put the tray on the BBQ. Close the lid and cook for 1 hour at 135°C. Then take the ribs out and wrap them in tin foil and put back on the BBQ for a further 1.5 hours. Finally, unwrap the ribs and turn the temperature up to 150°C and cook for 30 minutes.
  • Oven Cook – wrap in foil or cover with a lid and bake for 3 hours at 160°C / 140°C fan / 320°F / gas mark 3. Remove from the oven, and remove the foil. Spoon over the marinade and bake for 30 minutes uncovered. When done, check to ensure the ribs are tender – pry a bit apart using two forks. (If not, cover and return to oven, but after 4 hrs they certainly should be!)


1 – Resting meat will make it more tender and juicy as it allows the juices to reabsorb evenly through it after cooking. Put your joint on a warm plate and cover it loosely with foil. Set aside for 15 minutes before carving it.

2 – Beef Ribs – comes in a variety of cuts. For this recipe, you want the chunky rectangle block cut, often called beef short ribs. They come cut in individual bones and are very meaty. They shrink about 30% so try to get big meaty ones, about 250g / rib. But if you can only get small ones, that’s still ok!

Serves 3-4

Products used in this recipe


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