Regular Bbq Short Ribs Plate Recipe

Season

Pat short ribs dry with paper towels. Rub both sides with kosher salt (1.5 tsp) and freshly ground black pepper (1 tsp).

Sear

Heat a heavy ovenproof pot or Dutch oven over medium-high heat. Add 1 tbs vegetable oil. When shimmering, add short ribs in a single layer (work in batches if necessary). Sear 3–4 minutes per side until deeply browned. Remove ribs and set aside.

Sauté aromatics

Reduce heat to medium. Add the sliced onion (1 cup) to the pot and cook 4–5 minutes until softened and beginning to brown. Add smashed garlic cloves (4 each) and cook 30–45 seconds until fragrant.

Deglaze & build sauce

Stir in tomato paste (2 tbs) and cook 1 minute. Add beef broth (2 cup) and scrape up browned bits from the bottom of the pot. Stir in soy sauce (2 tbs), brown sugar (2 tbs), apple cider vinegar (1 tbs), smoked paprika (1 tsp), chili powder (1 tsp), and liquid smoke (0.5 tsp, if using). Bring mixture to a gentle simmer.

Braise

Return short ribs to the pot, submerging them halfway in the sauce. Cover with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise for 2 to 2 1/2 hours until meat is fork-tender and nearly falling off the bone. Check once at about 90 minutes; if sauce is reducing too quickly, add up to 1/2 cup additional beef broth or water.

Finish sauce

Remove short ribs to a plate and tent with foil to rest. Place pot on the stovetop over medium-high heat and reduce the braising liquid for 5–10 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper. Return ribs briefly to warm through in the sauce, spooning sauce over them.

Rinse the rice in cold water until the rinse runs clear to remove excess starch. Drain well.

In a small saucepan, combine rinsed rice (1 cup), water (1.5 cup), salt (0.25 tsp), and butter (1 tbs). Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer undisturbed for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving. Portion into two scoops (~equivalent to the recipe yield).

Cook elbow macaroni (0.5 cup dry) in a pot of salted boiling water according to package directions until al dente, about 7–8 minutes. Drain and rinse under cold water to stop cooking; drain well.

In a mixing bowl, combine mayonnaise (3 tbs), apple cider vinegar (0.5 tsp), sugar (0.5 tsp), salt (0.25 tsp), and black pepper (0.125 tsp). Whisk until smooth.

Add drained macaroni, diced celery (2 tbs), and diced red onion (1 tbsp) to the dressing. Stir until evenly coated. Chill in the refrigerator for at least 30 minutes to allow flavors to meld. Portion one scoop when assembling the plate.

Arrange 2 scoops of rice on the plate, add 1 scoop of macaroni salad, and place one portion of braised short ribs beside the sides. Spoon additional braising sauce over the ribs and a little onto the rice if desired.

Sprinkle chopped fresh parsley (1 tsp) over the plate and serve with a lemon wedge (optional).