Grilled habanero short ribs

Beef short ribs sliced thinly, chargrilled quickly until blackened slightly and served with a roasted sweet potato, purple onion, snow and green bean salad in a lemony vinaigrette.

  • Serves 4
  • Prep Time 240 mins
  • Cooking Time 20mins
Grilled habanero short ribs


  • Serves 4




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  1. Combine marinade ingredients in a food processor until blended but still chunky. Place meat in a glass dish. Cover in marinade making sure marinade covers all the meat. Cover in clingfilm and place in fridge for at least 4 hours, preferably overnight.
  2. Remove meat from marinade, and allow to come to room temperature.
  3. Preheat oven to 200°C. Brush potatoes with oil, sprinkle with salt and place on a baking paper lined tray into the oven for 20 minutes. Steam vegetables at the same time. Cool the vegetables and toss together in a large bowl with mint. When ready to serve drizzle with dressing.
  4. Preheat a Chargrill pan to high heat. Grill ribs for 3 minutes each side being careful not to overcook. Rest meat for 8-­‐10 minutes then slice into smaller pieces and place on a platter. Serve with salad.


  1. You do not need to add habanero peppers or hot sauce if your tolerance to heat is low. Substitute a long red chilli instead, seeds and stem removed, and 2 tbsp barbecue sauce.
  2. It is best to marinate overnight or up to 48 hours
  3. You can use honey instead of brown sugar