Southern Style Beef Short Ribs

This dish from Rockhampton's iconic Criterion Hotel is easy to make at home and doesn't involve too much preparation time. It's a nice, rustic dish perfect for the cooler months that's tender and flavoursome.


Serves 2

  • 1 full rack of beef ribs (4 cutlets)

Southern Spice

  • 1/2 cup brown sugar
  • 1/2 cup smoked sea salt (regular salt or sea salt is also fine)
  • 1/4 cup sweet paprika
  • 2 tbsp black cracked pepper
  • 2 tbsp onion powder
  • 1 tbsp cayenne pepper

Lemon Thyme Garlic Mushrooms

  • 200g button mushrooms
  • 1/2 bunch lemon thyme (normal thyme is also fine)
  • 1 tbsp butter
  • 1 tbsp minced garlic
  • 1 tbsp vegetable oil


Beef Ribs

  1. Preheat oven to 130 celsius
  2. Cut the rack of ribs into 4 cutlets and add to a bowl.
  3. Combine dry ingredients in a separate bowl. Pat 1/3 of dry ingredient mixture onto the ribs. Rest and allow the mix to absorb into the meat. Once the ribs appear to have absorbed the spice mix, add a small amount to re-coat. Place ribs into the fridge (covered) for approximately 30 minutes to an hour.
  4.  In a deep baking dish, add some grease proof paper and 2 cups of water.
  5. Add the ribs to the baking dish and lightly cover with some olive oil. Cover the dish with a lid or aluminium foil.
  6. Cook for approximately 4 hours until tender.


  1. Quarter the mushrooms. Take off the stem of the thyme and dice finely.
  2. Put a fry pan on high heat with vegetable oil. Once the oil is hot, add the mushrooms and saute for about 2 minutes.
  3. Turn down the heat and add the butter and thyme.
  4. Once the mushrooms are almost cooked, add the garlic and cook for 30 seconds - 1 minute and take off the heat.
  5. Plate the mushrooms and finish with the beef ribs on top.

Serving suggestion: This dish is also great on a bed of sweet potato or cheesy polenta, finished with a red wine jus or smoky barbecue sauce.