Spiced Roasted Beef Ribs
- 4 x bone in Chuck Short Ribs, 5 lb. total
- 4 Tsp Kosher Salt
- 3 Tbsp freshly ground Black Pepper
- 2 Tsp Garlic Powder
- 2 Tsp Smoked Paprika
- 2 Tsp Brown Sugar
- 1 Tsp Dry Mustard
- 1/4 Tsp Cayenne Pepper
Rub ribs evenly with kosher salt. Let stand for at least 20 minutes, and up to 24 hours, refrigerated.
Preheat oven to 300°F.
Combine remaining ingredients in a small bowl, mixing well. Coat ribs evenly with all of dry rub, rubbing in
well. Place ribs, bone side down, on foil lined sheet tray and roast in centre rack of oven for 2 hours.
After 2 hours, carefully wrap each rib in heavy duty aluminum foil (or two layers of regular aluminum foil),
and return to oven on sheet tray, bone side down. Roast for another 2 ó hours or until bone pulls away from
meat with very little effort.
After 2 ó hours, remove ribs from oven, open foil packages, and let rest on sheet tray for at least 30 minutes
Slice ribs into individual bones and serve.
- Juice of 1 Orange
- 4 Tbsp Soy Sauce
- 1 Tbsp Blond Miso
- 1 Tbsp Honey
- 1 1/2 lbs Short Ribs
- 2 shallots cut in half
- 2 stalks celery chopped large
- 4 Garlic cloves smashed
- 1/4 C Beef Stock
- 1/4 C picked fresh Mint
- 1/4 C picked fresh Basil
- 1/2 Tsp Sesame Seeds
Preheat oven to 300 degrees.
In a small saucepan combine orange juice, soy, miso, and honey. Bring to the boil
then reduce to a simmer till all ingredients are combined and miso melts away.
Preheat an oven ready Dutch oven, large enough to hold short ribs in a single
layer, to medium high heat. Season short ribs with salt and pepper then place
them flat inside of Dutch oven, allow to brown. Flip and repeat then remove ribs.
Add shallots, celery and garlic and sauté for a couple of minutes in the same
Dutch oven until onions are browned and softened. Add beef stock and reduce to
almost all the liquid is reduced. Remove Dutch even from heat and remove all
ingredients from Dutch oven. Place short ribs flat in a single layer and top with
sauté shallot, celery and garlic. Add orange soy sauce to pot and cover then
place in preheated oven for 2 hours, or until ribs are fork tender and bones fall
away from the meat.
To serve, gently transfer to a service platter and garnish with fresh herbs and
- 1 Lb Thin Cut Korean Short Ribs (look for Miami Short Ribs or LA-Style Short Ribs)
- 1/2 Cup Low Sodium Soy Sauce
- 1/2 Cup Pineapple Juice
- 1/4 Cup Honey
- 2 Tbsp Minced Fresh Garlic
- 1 Tbsp Grated Fresh Ginger
- 1 Tbsp Toasted Sesame Oil
- 2 Red Thai Chilis, whole, smashed with side of knife
- 3 Tbsp chopped Green Onion bottoms (white parts only)
- 3 Tbsp chopped Green Onion tops (green parts only), reserved for garnish
In a small bowl, combine soy sauce, pineapple juice, honey, garlic, ginger, sesame oil, chilis and white part of green onions. Pour over short ribs and marinate, refrigerated, for up to two hours. Do not overmarinate, as the ribs will overtenderize and take on an unpleasant mushy texture.
Preheat a large cast iron grill to medium high. Brushing marinade onto ribs, grill over medium high heat until nicely charred but not overcooked inside, about 2-3 minutes per side.
Transfer to a service platter and garnish with reserved chopped green onion tops. Serve hot.