New recipes

Spice Rubbed Beef Short Ribs

Spice Rubbed Beef Short Ribs

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

In a small bowl, combine mustard, sugar, chile powder, cumin, paprika and salt. Sprinkle the mixture all over the ribs, rubbing it in with your fingers, and set aside for at least 20 minutes, or cover and refrigerate for up to 1 day.

Preheat oven to 275 degrees. Cover a large baking sheet with aluminum foil and place the ribs on it. Bake in the middle of the oven until the ribs are fork-tender and the meat has shrunk away from the ends of the bones, about 2 hours.

When ribs are tender, prepare a grill for medium-heat cooking. Mix the barbecue sauce with a tablespoon or two of water (this will make basting easier). Place the ribs on the grill and cook, turning them and basting them frequently with the sauce, until well browned and nicely glazed, about 15 minutes. (Be careful not to let the sauce burn; move the ribs to a cooler area of the grill if they begin to char.) Transfer to a platter and serve.

Spice-Rubbed Aged Beef Short Ribs

Dry aging is a process where large cuts of beef are aged before being trimmed and cut. This process develops flavor and makes the meat far more tender. Pair that with sous-vide cooking and you have the most tender, flavorful short ribs in the world! This recipe is packed with bold flavors and is so simple to make. Serve the ribs with a chipotle-habanero sauce for an added kick!


2 lbs Well-aged Beef Short Ribs
1 tbsp Spicy Smoked Paprika
3 tbsp Kosher Salt
1 tbsp Black Pepper
1 tsp Dried Thyme
1 tsp Dried Rosemary
- Chipotle Sauce



Remove the cap and most of the fat from the meat, leaving a thin layer.

Combine the paprika, salt, pepper, thyme and rosemary.

Rub the meat liberally with this mixture, put it in a Mellow bag and place in your Mellow.

Using the Mellow App, select Beef > Short Ribs and desired doneness.

Once it has finished cooking, remove from the bag, pat dry and grill for 5 minutes with chipotle sauce.

Spice-Rubbed Short Ribs

Combine the spice rub ingredients in a bowl. Sprinkle the spice rub over the short ribs.

Place the Inner Pot in the PowerXL Quick Pot.

Press the Sauté Button and then the Program Dial to con rm the Beef setting. Press the Timer Button,
scroll to set the cooking time to 30 mins., and press the Program Dial to begin the cooking cycle (340° F/170° C).

Pour the olive oil into the Inner Pot and heat the oil.

Divide the short ribs into two batches. Add one batch of short ribs to the Inner Pot and brown the ribs on all sides

(about 10 mins. per batch). Remove the ribs and transfer them to a plate. Repeat with the sec. batch of ribs.

Add the onions and leek and cook while stirring until tender.

Add the garlic and tomato paste and cook while stirring for 1 min.

Add the stock, wine, thyme, and bay leaf, stir, and cook for 10 mins.

Press the Cancel Button. Add the ribs, partially submerging them in the sauce.

Place the Lid on the PowerXL Quick Pot and turn the Lid counterclockwise. The Lid will lock and the Pressure Release Valve will close.

Press the Pressure Button, scroll to the Beef setting, and press the Program Dial. Press the Program Dial again to con rm the default setting and begin the cooking cycle (30-min. cooking time).

When the timer reaches 0, the PowerXL Quick Pot will automatically switch to Keep Warm. Press the Cancel Button. Slide the Steam Release Switch to the Open position. When the steam is released, remove the Lid.

13. Add the carrots to the Inner Pot and reattach the Lid.

Press the Pressure Button, scroll to the Vegetables setting, and press the Program Dial. Press the Program Dial

again to con rm the default setting and begin the cooking cycle (6-min. cooking time).

When the timer reaches 0, the PowerXL Quick Pot will automatically switch to Keep Warm. Press the Cancel Button. Slide the Steam Release Switch to the Open position. When the steam is released, remove the Lid.

Remove the ribs and vegetables, skim the fat from the sauce, and discard the thyme and bay leaf.

Press the Sauté Button, scroll to the Vegetable setting, and press the Program Dial. Press the Program Dial again

to con rm the default setting and begin the cooking cycle (340° F/170° C for 10 mins.).

Cook the sauce in the Inner Pot until thickened and add the salt and ground black pepper. Add the ribs and vegetables to the sauce and serve with the pickled serrano and creamy risotto.

Recipe Summary

  • 1 tablespoon packed brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 4 pounds beef short ribs (bone-in), trimmed of fat
  • Ice cubes
  • ½ cup barbecue sauce, plus additional for serving
  • Reynolds Wrap® Heavy Duty Aluminum Foil

Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Rub all surfaces of meat generously with the dry mixture. Place ribs in the prepared dish in a single layer. Cover and chill the ribs in the refrigerator 30 minutes to 1 hour.

Preheat grill to medium indirect heat. Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1 1/2 to 2 hours or until tender.

Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. then open top of foil packet. Brush ribs with 1/2 cup barbecue sauce. Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once.

Serve with additional barbecue sauce as desired.

Want that prize-winning ribs taste, but without spending hours over a hot grill? All you have to do is pull out your heavy duty aluminum foil! Wrapping the ribs in foil helps keep all of the flavor right where you want it: in the ribs! Plus, cooking these in foil packets will help keep your grill clean. That way you can enjoy these delicious, tender and juicy ribs without any worry of a sticky mess to clean up later.

Slow Roasted Asado

Asado is a pretty thick cut of meat that is mildly exercised during the life of the animal. That means tougher meat that can’t be short-grilled like a steak, but instead needs a long, slow roast. That’s okay! The result we get is such tender succulent meat, and the time in the oven is totally hands-off.

First thing you’ll get out a baking tray and lay down two large pieces of foil, one going lengthwise and one going along the width of the tray. Place the meat on top of this- we’ll wrap it up after its seasoned so it has a nice steamy environment to cook in.

Preparing the Ribs for Smoking

We will tackle 2 smoked beef ribs recipes. The first is for marinated Chuck Short Ribs. The second is for dry-rubbed Back Ribs.

Before marinating or seasoning the ribs, it is a good idea to peel the tough membrane off the bone side and to trim all but a 1/4 inch of the fat cap on the meat side. You can have your butcher do this.

I don’t think beef ribs should ever be brined. However, I do like wet marinating Chuck Short Ribs to help break down some of the hard fat and muscle fibers. The ingredients of the marinade need elements of acid, salt, spices and herbs, fat, and perhaps some sweetness. Marinate for anywhere from 4 to 12 hours.

Preparing Back Ribs for smoking only requires a nice dry rub that is composed of salty, sweet, and herbal or spice elements. A dry rub can work its magic in as little as one hour. However, you can apply the rub the night before and place the ribs in the refrigerator. This is sometimes referred to as a dry marinade.

Always remove your ribs from the refrigerator 30 to 60 minutes before smoking. The meat should be at room temperature.

9 Short Rib Recipes to Feast on All Fall & Winter

Any way you cut it, short ribs satisfy with a juicy layer of fat that adds gobs of delicious beefy flavor to the meat. Their chameleon-like adaptability to a broad spectrum of herbs, spices, rubs, and sauces make it beloved in cuisines the world over.

What Are Short Ribs?

Anatomically, you’ll find short ribs towards the bottom of the cow beneath the pricier prime rib. They’re not to be confused with the Flintstones-sized beef ribs you’ll get from your local BBQ joint—those are the large rib bones that were once connected to prime rib.

Generally, short ribs are available in two distinct cuts:

There’s English, which is butchered into either single or connected whole bones known as a “plate.” These thick, meaty slabs will take some time to reach fork tenderness but it’ll be worth the wait.

Chuck Short Ribs (1 lb), $14.50 from Crowd Cow

Join the waitlist for this 4-bone slab of meaty goodness.

For quicker results, flanken is the way to go. The short ribs are sliced directly through and across the bone plate into thin strips. It’s no surprise this is the cut of choice for the grill.

(You can also ask your butcher to split the difference, cutting across the bone à la flanken, but several inches thick.)

The Best Short Rib Recipes

Below you’ll find some of your favorite recipes that highlight the versatility of short ribs.

Smoky-Sweet BBQ Beef Short Ribs

Beef ribs can be difficult to barbecue, let alone procure, but substituting for short ribs (in this case, thin flanken cut) will make things easier on both fronts. Start them off in the oven for a few hours, then finish on the grill. A few brushes of sweet barbecue sauce over that hot heat will result in a nice smoky char and tons of flavor. Get our Smoky-Sweet BBQ Beef Short Ribs recipe.

Braised Short Rib Dumplings with Sichuan Chili Oil

Tender braised short rib spiced with soy, ginger, star anise, and Asian pear is sure to be your new favorite dumpling filling. Serve up a side of homemade Sichuan chili oil and give your doughy delights a fiery bath. Consider preparing some extra meat to stuff into tacos, baos, and sandwiches. Get the Braised Short Rib Dumplings with Sichuan Chili Oil recipe.

Pressure Cooker Cola-Braised Beef Short Ribs

The addition of cola adds plenty of pop to these spice-rubbed short ribs. Paired with Worcestershire and soy sauce, the fizzy braise results in a sweet and salty coating that’s lip-smackingly sticky and utterly irresistible. Get our Pressure Cooker Cola-Braised Beef Short Ribs recipe.

Beef Short Rib and Ale Pie

If you miss heading out to your local pub, start a Zoom with your favorite barflies and whip up this British classic stuffed with an indulgent beef and beer filling. Top it off with a flaky, buttery homemade crust, and you’re golden. Get our Beef Short Rib and Ale Pie recipe.

Beef Kalbi

Fire up the grill for this Korean BBQ all-star. Most of your time will be devoted to the marinade, a sweet and savory blend of brown sugar, soy sauce, garlic, scallions, sesame oil, soju, pineapple juice, and Korean malt syrup. Thankfully, the cook time is quick, with only a few minutes over the fire required to get your flanken charred and juicy. Get our Beef Kalbi recipe.

Slow Cooker Beef Goulash

This Hungarian classic comfort food is the definition of stick-to-your-ribs. Have plenty of paprika handy, along with caraway, coriander, thyme, and bay leaf to spice things up. Top off the casserole with a dollop of sour cream, and don’t worry if you can’t finish it all—goulash is spectacular as a leftover meal reheated back in the slow cooker. Get our Slow Cooker Beef Goulash recipe.

Short Rib Poutine with Beef Gravy

You don’t have to travel to Montreal to indulge in some north-of-the-border nachos. A three-hour braise yields melt-in-your-mouth meat along with the liquid reserves which are used to create a flavor-packed gravy. Add cheese curds and pour over crunchy homemade fries for a French-Canadian feast. Bon appétit. Get our Poutine with Beef Gravy recipe.

Bull-Market Burger

Daniel Bouloud’s infamous middle finger to McDonald’s arrival in France is a burger so decadent, so artery-clogging that short ribs serve as a mere topping (along with foie gras and black truffle for the ultimate indulgence). This is a special occasion sando, for sure. Get our Bull-Market Burger recipe.

Short Ribs with Frisée-Parsley Salad

Break out the Dutch oven for this simple, mouthwatering braise courtesy of chef Traci Des Jardins. A blend of parsley and frisée offers a fresh, herbaceous counterbalance to the meaty richness of the short ribs. Serve with mashed potatoes or polenta to soak up that extra liquid goodness. Get the Short Ribs with Frisée-Parsley Salad recipe.

Weekend Recipe: Grill-Roasted Beef Short Ribs

It's officially grilling season! This fool-proof method of cooking short ribs to perfection will be a crowd pleaser. Cook's Illustrated starts the ribs in the oven and finishes them off in the grill for flavor and texture. Yup, that's pretty much all there is to it.

Grill-Roasted Beef Short Ribs
Serves 4 to 6

Spice Rub
2 tablespoons kosher salt
1 tablespoon packed brown sugar
2 teaspoons pepper
2 teaspoons ground cumin
2 teaspoons garlic powder
1 1/4 teaspoons paprika
3/4 teaspoon ground fennel
1/8 teaspoon cayenne pepper
Short Ribs
5 pounds bone-in English-style beef short ribs, trimmed
2 tablespoons red wine vinegar
1 recipe glaze (see related content)

For the spice rub: Combine all ingredients in bowl. Measure out 1 teaspoon rub and set aside for glaze.

For the short ribs: Adjust oven rack to middle position and heat oven to 300 degrees. Sprinkle ribs with spice rub, pressing into all sides of ribs. Arrange ribs, bone side down, in 13 by 9-inch baking dish, placing thicker ribs around perimeter of baking dish and thinner ribs in center. Sprinkle vinegar evenly over ribs. Cover baking dish tightly with aluminum foil. Bake until thickest ribs register 165 to 170 degrees, 1 1/2 to 2 hours.

For a charcoal grill: Open bottom vent halfway. Arrange 2 quarts unlit charcoal into steeply banked pile against 1 side of grill. Light large chimney starter half filled with charcoal (3 quarts). When top coals are partially covered with ash, pour on top of unlit charcoal to cover one-third of grill with coals steeply banked against side of grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.

For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on medium and turn off other burner(s). Adjust primary burner as needed to maintain grill temperature of 275 to 300 degrees.

Clean and oil cooking grate. Place short ribs, bone side down, on cooler side of grill about 2 inches from flames. Brush with 1/4 cup glaze. Cover and cook until ribs register 195 degrees, 1 3/4 to 2 1/4 hours, rotating and brushing ribs with 1/4 cup glaze every 30 minutes. Transfer ribs to large platter, tent loosely with foil, and let rest for 5 to 10 minutes before serving.

Want recipes and food news emailed directly to you? Sign up for the new Food newsletter here!

Coffee Spice Rubbed Short Ribs & 2016 Bonanno Napa Valley Cabernet Sauvignon

A perfect fall or winter dish, the slow-cooked short rib is rich in texture and full of flavor from the coffee rub and red wine braise. The pairing with the Bonanno Cab is a match made in heaven. The 2016 is in great drinking condition right now, full of classic ripe berry and cassis flavors complemented by cedar, coffee and tobacco overtones and a firm balance of layered acid and tannin.

  • Prep Time: 20 min day 1, 20 min day 2
  • Cook Time: 3.5 hours
  • Total Time: 4 hr 10 min
  • Yield: 4-6 servings


3.5 – 4 lbs beef short ribs
1 medium fennel bulb (cut in half and sliced thin)
1/4 Cup olive oil
1.5 cups dry red wine (Cabernet Sauvignon if possible)
1 cup of beef stock
8-10 cipollini onions (2 onions chopped, 6-8 whole and peeled)
4-5 cloves of garlic (smashed)
1 teaspoon sea salt

Coffee rub (mix all ingredients)

3 Tablespoons finely ground espresso
1/3 cup of ancho chili powder
1 tablespoon mustard powder
1.5 tablespoons of sea salt
3 tablespoons paprika
2 tablespoons brown sugar
1 teaspoon of ground black pepper
1 tablespoon dried oregano
2 teaspoons ground ginger

Baked Barbecue Beef Short Ribs

You guys, I really have a special treat to share with you! We hardly ever have expensive cuts of meats, including beef short ribs. Every now and then it's okay to splurge, especially when it's a date night or for a special occasion.

Before I even get to telling you about how I prepared these beef short ribs, I have to tell you something else first. You may already know, my husband is a meat-loving, well beef-loving kind of man. Every once in awhile, I like to pick up a delicious steak for us and he loves it. It's the little things in life that can really add up. Even spark a little romance in your relationship, which we all need and love.

If you are a fan of anything bbq, then I highly recommend checking all out of my other recipes using barbecue sauce!

These finger-licking, mouthwatering baked barbecue beef short ribs only come out once or twice a year. The kinds of events that warrant them are:

Please keep in mind, it may be different for every family. I am a frugal kind of person and that reflects in my grocery budget. I am the kind of the person who thinks, it's okay every once in awhile to splurge.

Beef short ribs are special in their cut because of the ratio of bone, fat, and meat. There isn't a lot of meat on the short rib however, the meat is very tender and so flavorful.

There are two different ways you can prepare these baked barbecue beef short ribs. The very first way, which is pictured.

I first baked the short ribs with high heat (400 degrees) with a simple spice rub, and then mixed the barbecue sauce together, covered with aluminum foil after pouring the barbecue sauce on the short ribs, and then baking low and slow. When adding the barbecue sauce mixture before baking low and slow allows the sugar in the sauce to caramelize on the meat. Hence why you see the darkened exterior of the short ribs. It's not burnt, my friend.

The second way is to follow the first step with baking at a high heat with a simple spice rub, then covering with aluminum foil and then baking low and slow. You can add the barbecue sauce in the last 10 minutes of the baking time.

Watch the video: Mezinárodní kuchyně: Vietnam - Recept na hovězí s česnekem a jasmínovou rýží (July 2022).


  1. Goramar

    Well done, the remarkable idea and is timely

  2. Ragnorak

    Bravo, I think this is the admirable thought

  3. Briefbras

    I can give you consultation for this question.

  4. Pryderi

    The properties leaves

  5. Filbert

    Bravo, what phrase..., an excellent idea

Write a message