Jul 14 2026
Restaurants›8595 Restaurant & Bar›Barbecue Beef Short Rib Recipe

Barbecue Beef Short Rib Recipe

Inspired by 8595 Restaurant & Bar
Time3h
Serves4

8oz Glazed Beef Rib with Southern - Style Potato Salad & House Pickled Vegetables

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Ingredients

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Beef Short Rib

Southern-Style Potato Salad

House Pickled Vegetables

Method

Beef Short Rib

  1. 1

    Prepare the Beef Short Ribs

    Preheat your oven to 300°F (150°C). Season the beef short ribs with salt, black pepper, garlic powder, onion powder, and paprika. Ensure that the seasoning is evenly distributed over the ribs.

  2. 2

    Sear the Ribs

    In a large skillet or cast iron pan over medium-high heat, sear the seasoned short ribs on all sides until browned, approximately 3-4 minutes per side.

  3. 3

    Bake the Ribs

    Transfer the seared ribs to a baking dish, cover with aluminum foil, and place in the preheated oven. Bake for 3 hours until tender.

  4. 4

    Glaze with Barbecue Sauce

    Remove the ribs from the oven, uncover, and brush the barbecue sauce over the ribs. Return to the oven uncovered for an additional 30 minutes until caramelized.

Southern-Style Potato Salad

  1. 5

    Cook the Potatoes

    In a large pot, add potatoes and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let cool.

  2. 6

    Prepare the Salad Mix

    Once cooled, peel and chop the potatoes into bite-sized pieces. In a large bowl, combine the chopped potatoes, mayonnaise, Dijon mustard, celery, green onion, hard-boiled eggs, salt, and black pepper. Mix gently until well combined.

  3. 7

    Chill and Serve

    Cover the potato salad and refrigerate for at least 1 hour before serving to allow flavors to meld.

House Pickled Vegetables

  1. 8

    Prepare the Vegetables

    Slice the carrots, cucumbers, and red onion into thin strips or rounds. Place them in a large jar or container.

  2. 9

    Make the Pickling Brine

    In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt are dissolved.

  3. 10

    Pickle the Vegetables

    Pour the hot brine over the vegetables in the jar. Add dill and let cool to room temperature. Seal the jar and refrigerate for at least 24 hours before serving.

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