Short-ribs have great flavour, but are usually cooked low-and-slow to tenderise them. Slicing them very finely has a similar effect. With this method your ribs will be on the table in under an hour from start to finish. 

We start off barbecuing the whole short-rib. Then, when still very rare in the middle, the rib is sliced finely – with the meat still attached to the bone – and returned to the BBQ to cook through.

I’ve also included a recipe for a very basic slaw. Simply salted cabbage is a lovely contrast to the heavily seasoned meat. However, you can certainly make something fancier if the feeling takes you.

For the meat

1 good-sized short rib per person
Your choice of BBQ Rub  – Eat BBQ ‘The Most Powerful Stuff’ (my pick), Plowboys Bovine Bold, or  Oakridge Habanero Death Dust

For the slaw

1/2 red cabbage & 1/2 white cabbage, finely sliced on a mandolin
Salt
1/2 red pepper, finely sliced
Coriander
Sunflower oil

If you are making the slaw, start by mixing a very generous pinch of salt with the cabbage. Next, sprinkle the BBQ rub over the short ribs and set aside for 30-60 minutes, whilst the BBQ coals heat. A chimney starter helps the coals light more quickly. When the coals turn white they are ready for grilling.

Grill the ribs on all sides, turning every few minutes. Remove from the BBQ and – starting at one end – slice from the top of the meaty part of the rib, down to the bone. Repeat this cut every 5mm along the rib. Place back on the BBQ, bone side down. Leave for another 5-10 minutes, depending on the heat of the BBQ. The searingly hot bone gently cooks the beef through.

Serve the short ribs medium or medium rare. Too rare and they won’t seem tender. Remove from the BBQ and rest for 10 minutes. The bone stays hot so they will continue to cook through while they rest.

To finish the slaw, toss the salted cabbage together with the red pepper, chopped coriander, and a splash of sunflower or vegetable oil.

Slice the beef from the bone and serve.