Slow Roasted Short Ribs of Beef

Extremely hands off, foolproof way to cook beef ribs – irksome cooked in the oven in a homemade BBQ Sauce braising liquid until the meat is fall autonomously and ridiculously juicy inside, and the outside is bronzed and sticky. Likewise known as brusk ribs, these are a prized cut for ho-hum cooking!

BONUS:this all happens in one pan, it's 100% perfect for make alee and freezing, and makes its ain charcoal-broil sauce (and it might be the best you ever accept in your life!).

Boring cooked BBQ Beef Ribs

Beef ribs are the king of all beef cuts for tedious cooking (pretty certain I said that in my Beefiness Curt Ribs in Red Wine Sauce too). They are juicier than brisket and chuck (in that location'due south always a few lean-ish patches, that's just the style that cut is). Beef Cheeks come close, only ribs have ane large thing going for them that cheeks do not:

THE BONE.

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

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

And it's virtually a foolproof recipe – y'all but need to ensure it's cooked long enough so the beefiness becomes like THIS:

BBQ Beefiness Ribs Rub

Hither's what you need for the Rub. There's quite a few substitutions possible and so don't fret if you don't have every item:

Beef Ribs

Beef ribs do come in a variety of cuts, simply I'g using the most common cutting (here in Australia) which is likewise calledbeef brusk ribs.Information technology'due south a chunky rectangle block, cutting with individual basic and are very meaty.

They shrink about 30% then try to get big meaty ones. But if y'all can only get small ones ~250g/8oz, that's still ok!

Beef rib RACK:sometimes you come across beef ribs in rack form. They typically have less meat on them. They will work great in this recipe as well – meet recipe carte for directions. However, make sure you practice NOT utilise the rib racks that come vac packed – these have been brined and will exist also salty (read ingredients, if information technology has anything in information technology other than beef, then information technology's brined ie salt injected).

Beef alternative cuts:beef cheeks and chuck (cut into baseball size chunks) will both work really great hither. For brisket, apply the Barbecue Beef Brisket recipe.

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

Rub substitutions:

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

If subbing fresh garlic or mustard spread, then rub those moisture ingredients on showtime earlier pressing into dry rub.

Beef Ribs braising liquid / homemade BBQ sauce

And here's what y'all need for the homemade BBQ Sauce which doubles as the braising liquid for the beef ribs (so information technology absorbs flavour equally information technology wearisome cooks which is why we don't need to marinate these ribs):

Ketchup is the primary flavour base of operations for bootleg barbecue sauce. Y'all'll find it in all my barbecue sauce flavoured recipes, including this (easy!) wed Broiled 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 good;
Cider vinegar –the tang in homemade barbecue sauce. Sub with white wine vinegar, sherry or Champagne vinegar OR 1/3 loving cup normal white vinegar;
Brown sugar – barbecue sauceis sweet. If you don't similar sweet, you tin cutting information technology dorsum.
Garlic – I really like using fresh merely powder is fine too;
Onion powder – sub garlic powder;
Mustard powder – sub with dijon or normal yellow mustard (not hot English mustard! Unless you lot Desire the heat!)
Worcestershire Sauce – savoury element. Soy sauce (all purpose or light) is an acceptable sub (it won't arrive Asiany);
Cayenne – for a hum of warmth. This is not overly spicy. If you're concerned, beginning with less and you tin can conform right at the finish. If you like it hot, start with the recipe amount then add hot sauce at the end.

How to make BBQ Beef Ribs

Expressionless piece of cake – everything goes into the pan, then you lot boring cook it in a moderate oven until the meat is fall apart tender. It's fabulously foolproof considering in that location's a large window before the meat will commencement to dry out out from overcooking – I've left it in 1 1/ii hours too long and it was Nonetheless juicy!

PRO TIP: Make in advance

If you're a get-go timer or worried nigh cook timing for a scheduled meal (re: whether information technology volition have longer for the beefiness to become fall-apart tender), make it earlier in the day or fifty-fifty the day before…or the day before! As with all slow cooked things (like stews, shanks), the season gets better with time and information technology's really straightforward to reheat.

That makes this a sensational dinner political party pick! It plates up actually elegantly, posh eatery style – and I have options below for fine-dining type sides instead of the hearty finger-licking type sides pictured (Coleslaw and steamed corn, archetype BBQ sides)

Here'southward a shut upward look 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, and then you lot're essentially making it with the ultimate money-can't-buy beefiness stock!

Some other PRO TIP: For a posh restaurant experience, strain the sauce to get in silky shine. I do this for VIPs just.😂

Grilling pick!

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

What to serve with BBQ Beef Ribs

As promised, I'm going to offer upward a couple of different options for how to serve beef ribs – rustic, finger lickin' barbecue mode OR elegant fine dining manner (and yep, beef ribs certainly appear on the menu of fine dining restaurants, prized for the juicy qualities and considering it CAN be plated up elegantly):

Rustic Finger Lickin' Skillful Charcoal-broil Sides

I don't know what it is near sides with mayo based dressings, but they merely go so well with annihilation glazed with charcoal-broil sauce!

My picks: Steamed corn, our best No Mayo Coleslaw, Green Bean Salad with Blood-red Tomato Feta, cornbread (for mopping).

Elegant sides, fine dining style

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

Whichever way you go, it will be a hit. I know information technology, yous know it! – Nagi x

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Servings 6

Recipe video in a higher place. Extremely hands off, foolproof way to cook beef ribs - tiresome cooked in the oven in a homemade BBQ Sauce braising liquid until the meat is fall apart and ridiculously juicy within, and the exterior is bronzed and gummy.

BONUS:this all happens in one pan, information technology's 100% perfect for make ahead and freezing, and makes its ain barbecue sauce (and it might be the best you ever accept in your life considering information technology'due south made with the rib juices!).

▢ half dozen x 300 - 350g / 10 - 12 oz beef ribs (aka beef short ribs) (Annotation i), patted dry

RUB:

▢ 1 tbsp dark-brown saccharide (sub white)
▢ two tsp paprika
▢ 1 tsp garlic powder (sub ane tsp fresh garlic)
▢ ane tsp onion powder (sub garlic pulverization)
▢ one/2 tsp cumin powder
▢ 3/4 tsp mustard powder (Note two)
▢ 1 tsp salt
▢ i/2 tsp blackness pepper

Barbecue SAUCE:

▢ 2 garlic cloves , minced (sub ii tsp powder)
▢ 1/2 cup apple cider vinegar (Notation 2 subs)
▢ 1 1/2 cups ketchup , or Aussie tomato plant sauce
▢ ane/2 cup brownish saccharide , loosely packed (ie don't pack information technology tight)(sub white)
▢ 2 tsp EACH black pepper, onion powder, mustard powder (Note 2)
▢ 1 tsp cayenne pepper (suit to taste re: spiciness)
▢ ane tbsp Worcestershire sauce (sub soy sauce)
▢ two cups water

Optional garnish:

▢ Parsley or chives , chopped

Preheat oven to 160°C/320°F (all oven types).
Mix Rub in a pocket-sized basin large, enough to fit one rib.
Press beefiness ribs into the rub, coating all sides. Shake off backlog.
Mix Barbecue Sauce ingredients, except water, in a baking pan. And then mix in water.
Identify ribs in sauce, turning to coat. Arrange meat side down in the sauce, bone side exposed (sauce won't cover completely, that'south ok).
Encompass tightly with foil or hat, broil 3 one/two hours.
Remove from oven, remove foil. Plow ribs (some may accept autumn over, that'due south ok, just turn them). Spoon over sauce.
Bake 30 minutes uncovered, spooning over sauce once again halfway through, until surface is caramelised and sticky. Check to ensure ribs are tender - pry a bit apart using 2 forks. (If not, cover and return to oven, but after four hrs they certainly should be!)
Remove ribs onto serving plate (utilise a spoon every bit meat will barely exist attached to bone, if at all). Mix sauce to bring together (Note three on adjustments). Serve with ribs!

SERVING OPTIONS:

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

i. Beef Ribs - comes in a variety of cuts. For this recipe, you want the chunky rectangle block cut, frequently called Beef Brusk Ribs. Come across photo in post. They come cut in individual bones and are very meaty.

They shrink near 30% so try to become big meaty ones. Simply if you tin can simply get minor ones ~250g/8oz, that'southward yet ok!

Beef ribs racks (less compact, bones not separated) - utilize anywhere betwixt ane.5 - 2.5kg / 3- 5lb (this recipe requires a minimum corporeality of braising liquid and it makes tons of sauce, more than 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 1.5 hrs). You may need to scale up the Rub slightly (more than surface expanse)

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

DO Not purchase beefiness ribs that come up in a vac pack where the ingredients label has table salt or any other ingredient other than beef (these are brined so they're salty, so this will come out too salty). If yous're desperateand brined beefiness is all you can get, get out a comment below and I'll tell yous how to conform the recipe.

ii. Ingredient subs:

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

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

three. Sauce adjustments - in the perfect earth (like in the video!), information technology is the perfect thickness for serving straight out of the oven. In reality, ovens vary, roasting pan oestrus retentions vary, rib sizes vary, hence evaporation charge per unit varies. If need be, add a splash of boiling water to thin out. If as well thin (doubt it), pop back into oven. Gustation and add together table salt if needed, or a hit of hot sauce if yous desire more than spice.

Thickness choices: pourable (per video), thicker (like BBQ sauce from squeeze bottles), dolloping (spoon) OR strain information technology for silky smooth for VIP (optional!). The sauce has very intense flavours so even if thinned to exist pretty pourable, yous will not dilute flavour.

4. Other melt methods:

Stove - two.five hours on depression simmer, lid on (handle with care when removing)
Slow cooker - 8 hrs on low, v hrs on high, and then transfer to oven to caramelise 30 min uncovered, per recipe.
Pressure cooker - 1 hr on high, follow wearisome cooker directions above. Depressurise naturally for 10 min, so release valve.
Instant Pot - Follow tiresome cooker directions above but practice the searing in your Instant Pot. Cook using ho-hum cooker or pressure cooker function using above times.

Finish on GRILL!This is an excellent wow-factor grilling recipe. Cook it per recipe fully covered until it'south fall apart tender (check with 2 forks). Then spoon over sauce, keep covered and transfer beefiness into a container, and sauce in another ie. practice not exercise the uncovered roasting pace. Once fully cool, refrigerate. On the day of, microwave beefiness to heat through - we simply grill to caramelise the exterior and get subtle smokey season. Baste with warmed sauce, then grill 3 minutes on each side on medium, basting lots, until y'all get a wickedly good caramelised sauce with charred $.25. SO Good!

v. Meat volition exist literally falling off the bone so don't expect the meat to be clinging to the bone once meat is tender. In fancy restaurants, they sometimes reconstruct it so it looks like it'south however fastened, merely it's not. If meat is tender, it cannot be attached to os!

6. Storage - gets better with time, splendid low-attempt make ahead selection. Absurd, refrigerate in sauce (or divide sauce if you strained it for posh-style). Keeps 5 days in fridge. The either reheat in microwave (I practise this, for most moist steamy outcome), or oven (180°C/350°F covered for 20 min until meat is hot and tender all the fashion through, then uncovered to recaramelise surface if needed, I find it's non required).

Freezer - 3 months in closed container. Thaw then reheat using one of above options (do non try to microwave or oestrus from frozen). It freezes 100% perfectly.

7. Nutrition per beef rib, assuming all sauce is consumed (there will likely be sauce leftover. See in mail service for what to exercise with it 🙂 )

Calories: 538 cal (27%) Carbohydrates: 38 g (13%) Protein: 43 g (86%) Fat: 23 g (35%) Saturated Fat: 10 grand (63%) Cholesterol: 129 mg (43%) Sodium: 1114 mg (48%) Potassium: 1045 mg (30%) Cobweb: 1 g (iv%) Carbohydrate: 33 g (37%) Vitamin A: 433 IU (9%) Vitamin C: 3 mg (4%) Calcium: 50 mg (v%) Iron: 5 mg (28%)

Keywords: Beef Ribs, beefiness short ribs, Braised Beef Short Ribs, brusque ribs

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