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Oven braised beef short ribs with New York City BBQ sauce


  • To make the sauce, heat a little oil in a large heavy-bottomed pan and gently sauté the onions, garlic and bacon until soft, stirring now and again.
  • Then add the lemon juice, tomato sauce, Worcestershire, bay leaves, horseradish and seasonings. Mix well, turn the heat down and simmer for about 20 mins until thick and fragrant.
  • Preheat oven to 180°-200°C fan forced (200°-220°C normal).
  • While the sauce is cooking, heat a little fresh oil in a large heavy-bottomed roasting tray and brown the ribs all over.
  • Pour off any excess fat from the tray, spoon about 2 cups BBQ sauce over the top and cook in the oven for about 1½ hours until the ribs are very tender and the meat is falling off the bone, adding more sauce as needed.
  • Serve with mashed potato and a simple green salad on the side.
  • nb.  Any excess sauce can be bottled and used at a later date.


  • vegetable oil
  • 2 large onions, chopped
  • 2 large garlic cloves, crushed
  • 3 rindless bacon rashers, finely chopped
  • ½ cup fresh lemon juice
  • 600 ml good quality tomato sauce
  • 3 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1-2 heaped tbsp bottled horseradish
  • sea salt & freshly ground pepper
  • 1½-2 kg beef short ribs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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