Beef Ribs Recipe
Make Beef Ribs Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Ribs and Marinade
Braising Liquid and Finish
Method
Beef Ribs and Marinade
Prepare and season ribs
Pat the short ribs dry with paper towels. Trim excess silver skin or loose fat if needed. Place ribs on a cutting board or tray.
Make the marinade/rub
In a bowl combine kosher salt, black pepper, smoked paprika, ground cumin, onion powder, chili powder (if using) and brown sugar. Add minced garlic, olive oil, soy sauce, Worcestershire sauce and apple cider vinegar; whisk until combined into a paste.
Marinate
Rub the mixture all over the ribs, coating evenly on all sides. Cover and refrigerate for at least 2 hours, ideally overnight, to allow flavors to penetrate. If short on time, let sit at room temperature for 30 minutes before cooking.
Braising Liquid and Finish
Sear the ribs
Preheat oven to 325°F (160°C). Heat a large heavy ovenproof Dutch oven or deep roasting pan over medium-high heat on the stovetop. Add 1 tablespoon olive oil (from the measured amount) and sear ribs in batches, 2–3 minutes per side, until a deep brown crust forms. Transfer seared ribs to a plate.
Deglaze and build braising liquid
Lower heat to medium. Add tomato paste to the pot and cook 1 minute, stirring to lightly caramelize. Pour in beef stock, scraping up browned bits from the bottom with a wooden spoon. Stir in molasses (or extra brown sugar), bay leaves and thyme sprigs. Bring the liquid to a gentle simmer.
Braise
Return the ribs to the pot, arranging them in a single layer as much as possible and partially submerged in the liquid. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2 to 2 1/2 hours, or until meat is fork-tender and pulling away from the bone. Check after 1 1/2 hours; if liquid is low, add up to 1/2 cup more stock or water.
Reduce sauce and finish
Carefully remove ribs to a platter and tent with foil to rest. Skim off and discard bay leaves and thyme stems. Place the Dutch oven on medium-high heat on the stovetop and reduce the braising liquid until slightly thickened, about 5–8 minutes. Stir in butter, if using, to gloss the sauce, and adjust seasoning with salt and pepper to taste.