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Tandoori BBQ Beef Short Ribs

These slow-cooked beef short ribs are mouth-watering, tender, and packed with Shemin’s signature tandoori flavours. This might just be the best beef ribs recipe we’ve ever made – a must-try for your next BBQ or cosy oven roast.

Serves: 2–4Cooking Time: BBQ ~2.5 hr, Oven ~3.5–4 hr

Cook Time

BBQ ~2.5 hr, Oven ~3.5–4 hr

Serves

3-4

The star of the show

Gluten free
Shemins Tandoori Spice Blend
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Shemin's Tandoori

Shemin’s Tandoori Spice Blend is a bold, fragrant mix of spices with a warming heat and real depth of flavour. Earthy and aromatic, it brings a rich, authentic tandoori taste to meat and vegetables. Perfect for adding colour and flavour to everyday cooking.

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Gluten free Dairy free
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spice-iconMedium

Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking. 

Ingredients

beef short ribs (aim for chunky cuts, ~250g each)

Marinade:

  • 3 cloves fresh garlic, crushed
  • 1–2 tbsp Shemin’s Tandoori Spice Blend
  • 2 tbsp olive oil
  • 2 tbsp Greek yogurt or juice of ½ lemon
  • 1 tsp salt (or to taste)
  • Fresh herbs (optional): I used chopped tyme and rosemary

How to make Tandoori BBQ Beef Short Ribs

  1. Mix all marinade ingredients in a bowl.
  2. Rub the marinade all over the beef short ribs.
  3. Cover and marinate for at least 2 hours, ideally overnight in the fridge.
  4. Remove from the fridge 30–60 minutes before cooking to bring to room temperature.

Tips

To Cook:

  • BBQ:
    Brown the ribs directly on the BBQ for colour, then transfer to a foil tray or baking tray. Close the lid and cook at ~135°C for 1 hour. Wrap the ribs in foil and continue cooking for another 1.5 hours. Unwrap, increase heat to 150°C, and cook for a final 30 minutes.

  • Oven:
    Wrap ribs in foil or cover with a lid, bake for 3 hours at 160°C (140°C fan). Remove foil, spoon over any juices, and bake uncovered for another 30 minutes until the meat is tender and comes apart easily with two forks.

Tips:

  • Rest before serving: Let the ribs rest for 15 minutes, covered loosely with foil, to reabsorb juices for extra tenderness.
  • Choose the right ribs: Short ribs shrink by ~30% during cooking, so pick meaty ones if possible. If only smaller ones are available, they will still work well.
  • Serving suggestion: Serve with a fresh mint chutney or raita and a squeeze of lemon for brightness.

Loved by curry enthusiast globally

tik Verified curry lover

Easy to navigate website & fantastic products. Thank you

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tik Verified curry lover

WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…

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tik Verified curry lover

Congratulations on the arrival of baby Sebastian:)

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tik Verified curry lover

Very Satisfactory.

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tik Verified curry lover

Always a pleasure to place yet another order! Congratulations on the arrival of your new grandson Sebastian, welcome to the Gramma Club!!

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tik Verified curry lover

Great website. Easy to find goods.

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tik Verified curry lover

Congrats on the birth of lovely Sebastian

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tik Verified curry lover

Simply the best products you can buy to enhance your culinary skills !

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tik Verified curry lover

This is the second order I have placed - the first was because I read a recommendation by James Martin. I usually make my own pastes but time constraints led…

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tik Verified curry lover

Love your various spice mixes, unfortunately my local supplier has stopped stocking your products, so having to order online Website and ordering was easy

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