Spicy Short Ribs Recipe Beef Ribs

Extremely easily off, foolproof way to cook beef ribs – slow cooked in the oven in a homemade BBQ Sauce braising liquid until the meat is autumn apart and ridiculously juicy inside, and the outside is bronzed and sticky. Too known as short ribs, these are a prized cut for slow cooking!

BONUS:this all happens in one pan, it'south 100% perfect for make alee and freezing, and makes its own barbecue sauce (and it might be the best you ever have in your life!).

Deadening cooked BBQ Beef Ribs

Beef ribs are the king of all beefiness cuts for slow cooking (pretty sure I said that in my Beef Curt Ribs in Red Wine Sauce too). They are juicier than brisket and chuck (at that place'south always a few lean-ish patches, that'south just the way that cutting is). Beefiness Cheeks come close, but ribs have ane big thing going for them that cheeks do not:

THE Os.

I don't know what it is about fall apart meat on a bone, just it gets me every time. Hence my e'er increasing collection of lamb shank recipes. And pork ribs. And now it seems I've moved onto beef ribs!

If you're new to beefiness ribs, this is an excellent manner to innovate them into your life, and I'll wager that they'll become a regular fixture. The sweet-savoury flavour of the BBQ Sauce is a perfect match with the beefy flavour of ribs.

And it'due south almost a foolproof recipe – you merely need to ensure it'due south cooked long enough so the beefiness becomes similar THIS:

BBQ Beef Ribs Rub

Here's what you demand for the Rub. At that place's quite a few substitutions possible and so don't fret if you don't have every item:

Beef Ribs

Beef ribs exercise come up in a diversity of cuts, merely I'm using the almost common cutting (here in Australia) which is likewise calledbeef curt ribs.It's a chunky rectangle block, cut with individual bones and are very meaty.

They shrink nigh thirty% and then try to get big meaty ones. Simply if yous tin can only get small-scale ones ~250g/8oz, that's even so ok!

Beef rib RACK:sometimes you see beef ribs in rack form. They typically have less meat on them. They will piece of work bang-up in this recipe too – see recipe card for directions. Nevertheless, make sure you do NOT use the rib racks that come vac packed – these have been brined and will be too salty (read ingredients, if information technology has anything in information technology other than beef, then information technology'south brined ie table salt injected).

Beef alternative cuts:beef cheeks and chuck (cut into baseball size chunks) will both work actually great here. For brisket, employ the Charcoal-broil Beef Brisket recipe.

Other meats:For pork ribs, use this recipe and for chicken, use this recipe.

Rub substitutions:

Brown sugar – sub white
Garlic powder – 1 tsp minced garlic (using printing) per 1 tsp pulverisation
Onion pulverisation – garlic pulverisation
Mustard powder – dijon or standard mustard

If subbing fresh garlic or mustard spread, and then rub those wet ingredients on first earlier pressing into dry rub.

Beef Ribs braising liquid / homemade BBQ sauce

And here's what yous demand for the homemade BBQ Sauce which doubles equally the braising liquid for the beef ribs (and so it absorbs flavour every bit it slow cooks which is why we don't need to marinate these ribs):

Ketchup is the chief flavour base for homemade barbecue sauce. You'll notice it in all my charcoal-broil sauce flavoured recipes, including this (easy!) midweek Baked BBQ Chicken, BBQ Pork Ribs, Pulled Pork with BBQ Sauce and slow cooked brisket with BBQ Sauce.Sub with Aussie Tomato Sauce – it's almost as expert;
Cider vinegar –the tang in homemade barbecue sauce. Sub with white wine vinegar, sherry or Champagne vinegar OR one/three cup normal white vinegar;
Dark-brown carbohydrate – barbecue sauceis sweet. If you don't like sweet, you tin can cut it back.
Garlic – I really similar using fresh but pulverization is fine too;
Onion powder – sub garlic powder;
Mustard powder – sub with dijon or normal yellowish mustard (non hot English mustard! Unless y'all Want the rut!)
Worcestershire Sauce – savoury element. Soy sauce (all purpose or light) is an acceptable sub (information technology won't make it Asiany);
Cayenne – for a hum of warmth. This is non overly spicy. If y'all're concerned, start with less and you can accommodate correct at the finish. If you like it hot, start with the recipe amount then add hot sauce at the stop.

How to make BBQ Beef Ribs

Dead easy – everything goes into the pan, then you slow cook it in a moderate oven until the meat is fall apart tender. Information technology's fabulously foolproof because at that place's a big window before the meat will kickoff to dry from overcooking – I've left it in i 1/two hours besides long and it was Withal juicy!

PRO TIP: Make in advance

If yous're a outset timer or worried about cook timing for a scheduled meal (re: whether information technology volition have longer for the beef to become fall-autonomously tender), go far earlier in the day or fifty-fifty the day earlier…or the day before! As with all slow cooked things (similar stews, shanks), the flavour gets better with time and it's really straightforward to reheat.

That makes this a sensational dinner party option! Information technology plates upwardly really elegantly, posh restaurant fashion – and I accept options below for fine-dining blazon sides instead of the hearty finger-licking type sides pictured (Coleslaw and steamed corn, archetype BBQ sides)

Here's a close up wait at the homemade Barbecue Sauce you end up with in the pan. The beauty of this method of cooking is that the juices from the ribs mix in with the sauce, so you're essentially making information technology with the ultimate money-can't-buy beef stock!

ANOTHER PRO TIP: For a posh restaurant experience, strain the sauce to make it silky smooth. I do this for VIPs just.😂

Grilling choice!

In the recipe video, I make this entirely in the oven, including the caramelisation at the end. But if it were warmer weather condition, I would accept finished it on the BBQ! I've included directions for grilling in the recipe.

What to serve with BBQ Beef Ribs

Equally promised, I'yard going to offer up a couple of different options for how to serve beef ribs – rustic, finger lickin' barbecue style OR elegant fine dining mode (and yep, beef ribs certainly announced on the carte du jour of fine dining restaurants, prized for the juicy qualities and because it CAN be plated upwardly elegantly):

Rustic Finger Lickin' Good Barbecue Sides

I don't know what information technology is well-nigh sides with mayo based dressings, simply they only go so well with anything glazed with barbecue sauce!

My picks: Steamed corn, our best No Mayo Coleslaw, Greenish Bean Salad with Cherry Tomato Feta, cornbread (for mopping).

Elegant sides, fine dining manner

My picks for a posh plate: Potato Gratin Stacks, Garlic Sautéed Spinach, Garlic Mushrooms.

Whichever way you go, it volition be a hit. I know it, you lot know it! – Nagi 10

Watch how to make it

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Servings 6

Recipe video higher up. Extremely hands off, foolproof fashion to melt beef ribs - ho-hum cooked in the oven in a homemade BBQ Sauce braising liquid until the meat is fall apart and ridiculously juicy inside, and the outside is bronzed and sticky.

BONUS:this all happens in one pan, information technology'due south 100% perfect for brand alee and freezing, and makes its ain barbecue sauce (and it might be the best you lot e'er have in your life considering it'south made with the rib juices!).

▢ half dozen 10 300 - 350g / 10 - 12 oz beefiness ribs (aka beefiness short ribs) (Note ane), patted dry

RUB:

▢ 1 tbsp brown sugar (sub white)
▢ two tsp paprika
▢ 1 tsp garlic pulverisation (sub 1 tsp fresh garlic)
▢ ane tsp onion powder (sub garlic powder)
▢ 1/2 tsp cumin powder
▢ 3/four tsp mustard powder (Annotation two)
▢ i tsp salt
▢ 1/2 tsp black pepper

Barbecue SAUCE:

▢ 2 garlic cloves , minced (sub 2 tsp pulverization)
▢ one/2 cup apple cider vinegar (Annotation 2 subs)
▢ i 1/2 cups ketchup , or Aussie lycopersicon esculentum sauce
▢ 1/2 loving cup brown sugar , loosely packed (ie don't pack it tight)(sub white)
▢ ii tsp EACH black pepper, onion powder, mustard powder (Note 2)
▢ 1 tsp cayenne pepper (adjust to sense of taste re: spiciness)
▢ one tbsp Worcestershire sauce (sub soy sauce)
▢ 2 cups water

Optional garnish:

▢ Parsley or chives , chopped

Preheat oven to 160°C/320°F (all oven types).
Mix Rub in a small bowl large, enough to fit i rib.
Press beef ribs into the rub, coating all sides. Milk shake off excess.
Mix Barbecue Sauce ingredients, except water, in a blistering pan. And then mix in water.
Place ribs in sauce, turning to coat. Accommodate meat side downward in the sauce, bone side exposed (sauce won't cover completely, that's ok).
Encompass tightly with foil or chapeau, bake iii 1/2 hours.
Remove from oven, remove foil. Plow ribs (some may have fall over, that's ok, simply turn them). Spoon over sauce.
Broil 30 minutes uncovered, spooning over sauce once again halfway through, until surface is caramelised and sticky. Cheque to ensure ribs are tender - pry a fleck autonomously using two forks. (If not, cover and return to oven, just after 4 hrs they certainly should be!)
Remove ribs onto serving plate (use a spoon as meat will barely be attached to bone, if at all). Mix sauce to bring together (Note 3 on adjustments). Serve with ribs!

SERVING OPTIONS:

Share platter (rustic!): Serve ribs on a platter for people to assist themselves with some sauce on it, and some sauce on the side for people to help themselves.
Individual posh restaurant style: place rib on plate, spoon over sauce (see annotation about straining choice). Garnish.
Run across in post for side options (both rustic and posh!).

1. Beef Ribs - comes in a variety of cuts. For this recipe, yous want the chunky rectangle block cutting, often called Beef Brusk Ribs. See photo in post. They come cut in individual basic and are very meaty.

They shrink virtually 30% and so effort to get big compact ones. Only if you can only get pocket-size ones ~250g/8oz, that's still ok!

Beef ribs racks (less meaty, basic not separated) - use anywhere between 1.5 - 2.5kg / iii- 5lb (this recipe requires a minimum amount of braising liquid and information technology makes tons of sauce, more than needed for the beef ribs). Oven time will vary depending on meatiness, but for average racks, I'd say 2.5 hrs covered, 30 min uncovered (but bank check at i.5 hrs). You may need to scale upwardly the Rub slightly (more than surface area)

ALTERNATIVE MEATS: Beef cheeks (easily 2kg/4lb, beef chuck cutting into baseball game size chunks (2kg/4lb). For both these, check at 2 hrs, total oven fourth dimension ~3 hrs. For brisket, use the Barbecue Beef Brisket recipe. For pork ribs, use this recipe and for chicken, use this recipe.

DO NOT buy beefiness ribs that come in a vac pack where the ingredients label has common salt or any other ingredient other than beefiness (these are brined and so they're salty, and then this volition come up out too salty). If you're desperateand brined beefiness is all you can go, go out a comment below and I'll tell you how to adjust the recipe.

two. Ingredient subs:

Mustard powder - dijon or xanthous mustard
Cider vinegar - white wine vinegar, sherry or Champagne vinegar OR 1/iii cup normal white vinegar.

If subbing fresh garlic or mustard spread in the rub, then rub those wet ingredients on first before pressing into dry out rub.

3. Sauce adjustments - in the perfect globe (similar in the video!), information technology is the perfect thickness for serving straight out of the oven. In reality, ovens vary, roasting pan heat retentions vary, rib sizes vary, hence evaporation charge per unit varies. If demand exist, add together a splash of boiling water to thin out. If too thin (incertitude information technology), pop dorsum into oven. Taste and add together salt if needed, or a hit of hot sauce if y'all want more spice.

Thickness choices: pourable (per video), thicker (like BBQ sauce from squeeze bottles), dolloping (spoon) OR strain it for silky polish for VIP (optional!). The sauce has very intense flavours then even if thinned to be pretty pourable, you volition not dilute flavour.

4. Other cook methods:

Stove - 2.5 hours on low simmer, chapeau on (handle with care when removing)
Deadening cooker - 8 hrs on depression, 5 hrs on high, and so transfer to oven to caramelise 30 min uncovered, per recipe.
Pressure level cooker - 1 hour on high, follow boring cooker directions above. Depressurise naturally for 10 min, then release valve.
Instant Pot - Follow slow cooker directions above but practice the searing in your Instant Pot. Cook using boring cooker or pressure cooker function using to a higher place times.

Finish on GRILL!This is an excellent wow-factor grilling recipe. Cook it per recipe fully covered until it'southward fall apart tender (cheque with 2 forks). So spoon over sauce, keep covered and transfer beef into a container, and sauce in another ie. do not do the uncovered roasting step. In one case fully cool, air-condition. On the twenty-four hours of, microwave beef to rut through - we but grill to caramelise the outside and get subtle smokey flavor. Drip with warmed sauce, and then grill three minutes on each side on medium, basting lots, until you become a wickedly good caramelised sauce with charred bits. And then Proficient!

v. Meat will be literally falling off the bone and then don't expect the meat to be clinging to the bone once meat is tender. In fancy restaurants, they sometimes reconstruct it and so it looks similar it's nonetheless fastened, but information technology's non. If meat is tender, information technology cannot be fastened to bone!

6. Storage - gets better with time, excellent low-endeavour brand ahead option. Cool, refrigerate in sauce (or separate sauce if you strained it for posh-manner). Keeps v days in fridge. The either reheat in microwave (I do this, for most moist steamy outcome), or oven (180°C/350°F covered for 20 min until meat is hot and tender all the way through, then uncovered to recaramelise surface if needed, I find it's not required).

Freezer - 3 months in airtight container. Thaw then reheat using one of above options (practise non endeavor to microwave or heat from frozen). It freezes 100% perfectly.

7. Diet per beefiness rib, assuming all sauce is consumed (in that location will likely be sauce leftover. Encounter in post for what to do with it 🙂 )

Calories: 538 cal (27%) Carbohydrates: 38 g (13%) Poly peptide: 43 g (86%) Fat: 23 g (35%) Saturated Fatty: 10 grand (63%) Cholesterol: 129 mg (43%) Sodium: 1114 mg (48%) Potassium: 1045 mg (30%) Fiber: 1 g (4%) Saccharide: 33 g (37%) Vitamin A: 433 IU (ix%) Vitamin C: 3 mg (four%) Calcium: fifty mg (5%) Atomic number 26: 5 mg (28%)

Keywords: Beefiness Ribs, beefiness brusk ribs, Braised Beefiness Short Ribs, short ribs

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Calendar boy!

This calendar was a souvenir. And I was secretly extra thrilled considering I thought it might exist borderline likewise crazy-canis familiaris-lady to make one myself.

Then I go along my fingers crossed every year on my birthday and Christmas that someone will give me a Dozer agenda. 8 years in, and I've never had to!! Someone always comes through! 😂

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Source: https://www.recipetineats.com/bbq-beef-ribs-slow-cooked/