Smoked Beef Ribs with Garlic Aioli Mash
larger imageMove mouse over the image to magnify

Smoked Beef Ribs with Garlic Aioli Mash

( rating - rate this recipe)
A ‘simple’ meat and vegetable dish doesn’t need to be a boring affair. Take a perfectly tender and smokey beef rib, nestle it on a rich, creamy garlic aioli mash, and add your favourite seasonal greens. Simple in looks, spectacular in flavour!
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 5 hours  Cook: 5 hours
Serves 4 Serves 4
Good source of iron Good source of iron
Comment print


Beef Ribs

  • 750g of Quality Mark Beef Ribs
  • Salt & pepper
  • 2 Tbs American Mustard
  • 3 cloves garlic
  • 1/2 cup BBQ sauce
  • 750ml of red wine
  • 1-litre beef stock

Garlic Aioli Mash

  • 1kg Agria potatoes (or other mash-suitable variety)
  • 6 tbsp Best Foods Garlic Aioli
  • 2 tbsp butter
  • 3 tbsp milk 
  • Salt & pepper to taste 


Beef Ribs

Preheat a large high sided dish such as a la Creuset over high heat with oil.

Season trimmed beef ribs with a good amount of salt and pepper. Sear beef ribs in a dish for around 2-3 minutes each side to sufficiently brown around all sides of the meat.

Cook down garlic for a few minutes before adding red wine and cooking for another 5 minutes.

Add BBQ sauce and 1 litre of beef stock - adjusting the beef stock requirement to leave the ribs exposed depending on your dish size.

Cover dish with lid or foil and transfer to an oven set to 160°C (320°F) for 5 hours or until beef is tender and falling away from the bone.

Garlic Aioli Mash

While the beef is cooking, peel the potatoes, dice into 3cm pieces, place in a pot and cover with water. Boil over medium-high heat for 10-20 minutes, or until tender. A knife should easily slide through the pieces. 

Drain the potatoes well, then return them to the pot and add the Best Foods Garlic Aioli, butter, milk and salt and pepper to taste. 

Mash the potatoes until all the ingredients are well combined, then beat briefly with a whisk until potatoes are smooth and creamy. 

Serve the beef ribs on a bed of rich creamy garlic mash, with your favourite vegetable sides. 

Recipe by Fire & Thyme


  • Suitable Cuts
  • Nutrition
  • Tips & Tricks
  • Suggested Sides

Nutrition Information Per Serving

Serving size: 488g
Energy kJ (kcal) 2309 (552)
Protein (g) 46
Fat (g) 25
Saturated (g)
Carbohydrate (g) 33
Sugars (g)
Sodium (mg) 887
Iron (mg) 6.1
Zinc (mg) 8.4
Vitamin B12 (ug) 1.9
Fibre (g) 4.5
Selenium (ug) 7.5

Smoked BBQ Method

  • Prepare the beef by patting dry with a paper towel and removing the top fat cap from the meat.
  • Coat the meat with American mustard before seasoning well with coarse ground salt and coarse ground pepper.
  • Set smoker to 135°C (275°F) and cook ribs for 8-10 hours spritzing with water ever hour, removing them when they are tender and have a soft marshmallow feel.

You may also like these recipes...

Marinated Beef Brisket
Serves: 8 with leftovers
Cook: 4 hours
Suitable Cuts: Beef brisket, Beef cheeks
Peppered Steak with Mustard Cream
Serves: 6
Prep: 5 mins
Cook: 15 mins + resting time
Suitable Cuts: Eye Fillet, Sirloin, Scotch Fillet
Ultimate Kiwi Pie
Serves: 6
Prep: 2 hours 30 mins for meat filling
Cook: 45 mins
Suitable Cuts: Beef Cross Cut Blade Steak, Beef Chuck Steak, Gravy Beef
Scotch Fillet and Frites
Serves: 2
Prep: 15 mins
Cook: 45 mins
Suitable Cuts: Scotch Fillet Steak, Rump Steak, Sirloin Steak




PO BOX 33 648
facebook twitterpinterestinstagram