Heston's short rib pulled beef sandwich


1 tbsp groundnut oil
4 beef short ribs
2 carrots, peeled and chopped
½ leek, diced
2 echalion shallots, peeled and diced
2 celery sticks, diced
16g dried ancho chilli
2 cloves of garlic, peeled and bashed with the back of the knife
1tsp Worcestershire sauce
1tsp paprika
6 white peppercorns
1tsp chilli powder
1tsp ground ginger
1tsp mustard powder
10g salt
2x500g Heston from Waitrose Beef Stock
Heston from Waitrose Ultimate Barbecue Sauce


1. Place a little oil on the bottom of a pressure cooker. When hot, add the short ribs. Sear on all sides, then remove from the pan and set aside.

2. Add a little more oil and add the vegetables. Cook until soft and caramelized. Add a little of the stock to deglaze. Add the rest of the ingredients, including the short ribs. Place the lid on top and allow to come to full pressure. Cook for 90 minutes. Once the time has elapsed, remove the pressure cooker from the heat and allow to cool completely before removing the lid. Allow the short ribs to cool in the liquid.

3. Place some of the barbecue sauce on 4 pieces of clingfilm, and place one short rib in the centre of each. Add a little more barbecue sauce and wrap each short rib tightly. Place on a tray in the fridge for a minimum of 12 hours, and for a maximum of 2 days. Just before serving, unwrap the short ribs and place on a hot barbecue to reheat. Baste with some of the barbecue sauce on all sides.

4. Serve on a toasted brioche burger bun with coleslaw on the side. 

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