Beer Braised Short Ribs With Cucumber Pickle

To make the dry rub put all the ingredients in a mortar and pestle or a spice grinder and grind to a rough powder. Rub the powder all over the beef short ribs and put them on tray, uncovered, in the fridge overnight.

 The following day preheat the oven to 140°C fan.

Put the oil into a large, lidded oven-proof casserole dish over a medium heat. Once the oil is hot add the roughly chopped onions with a generous pinch of salt and cook over a medium heat for 15 minutes until golden brown. Add the beef short ribs and all the other ingredients to the casserole dish and stir to mix everything together. Bring to a simmer on the hob and then put the lid on and put the dish in the oven.

Cook for 3-4 hours until the meat is tender and starting to fall off the bone. You will know the meat is ready when you can easily shred it with a fork.

While the short ribs are cooking make the cucumber pickle. Put the sliced cucumber, chilli and shallots in a bowl. Add the vinegar, salt and sugar and mix well. Set aside for a couple of hours before eating. This keeps well in the fridge for a week or more.

Once the short ribs are cooked take them out of the braising liquid and set them aside to cool. Skim any fat you can see off the top of the remaining liquid and then use a stick blender or a regular blender to blitz until smooth. Put the braising liquid back on the hob over a high heat and boil until reduced, thick and glossy. This will be used as a marinade for the short ribs.

Light the barbecue and when the charcoal is ready put the beef short ribs on the grill and brush generously with the marinade. Cook the short ribs for about 15 minutes, turning frequently and brushing with more marinade.

 Take the short ribs off the barbeque, shred the meat, and serve with the pickled cucumber and more Mrs Bridges Smokey Barbeque Relish.