Description
These succulent beef short ribs are slow-cooked to perfection, creating a mouthwatering dining experience that features a charred, aromatic bark. By skipping the pre-boil and utilizing a carefully balanced dry rub of brown sugar, smoked paprika, and spices, you will achieve professional, restaurant-quality results in your own kitchen. This method ensures that the connective tissue breaks down, leading to meat that is undeniably tender and consistently juicy.
Ingredients
4 lbs beef short ribs
1/2 cup dark brown sugar
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 tablespoon freshly cracked black pepper
1/2 teaspoon cayenne pepper
Instructions
Preheat your oven to 275°F (135°C).
Remove the silver skin membrane from the back of the ribs using a dull knife.
Pat the ribs completely dry with paper towels.
In a small bowl, whisk together the brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne.
Apply the dry rub generously to all sides of the beef ribs, pressing the mixture firmly into the meat.
Place the ribs on a rack in a roasting pan or on a baking sheet.
Cook low and slow in the oven for 4 hours until the meat is tender and pulling away from the bone.
Remove from the oven, let rest for 10 minutes, and serve.
Notes
Ensure you remove the membrane to allow the spice rub to penetrate the meat effectively. For an extra smoky flavor, you can add liquid smoke to the rub or cook these in a smoker if available. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 240
- Category: Meals
- Method: Roasting
- Cuisine: American Barbecue
Nutrition
- Serving Size: 1 lb ribs
- Calories: 650
- Sugar: 18g
- Sodium: 850mg
- Fat: 45g
- Saturated Fat: 18g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 160mg