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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

After so many years the quality of your products remains true. Thank you team Shemins!

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tik Verified curry lover

Many thanks as always, going to try out your new Tikka paste, after all these years it will be interesting to taste the difference Cheers, Syd Roberts

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tik Verified curry lover

Have used fora few years now. Love it. Looking forward to trying the tikka curry paste

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tik Verified curry lover

Great service and products thanks

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tik Verified curry lover

Brilliant fantastic selection of everything

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tik Verified curry lover

Love your pastes. We’re not adventurous enough with what we cook. Need to look at your recipe suggestions more

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