Sep 07 2026
Restaurants›McWhorter Barbecue›½ Beef Ribs Recipe

½ Beef Ribs Recipe

Inspired by McWhorter Barbecue
Time3h 5m
Serves3

Make ½ Beef Ribs Recipe in just 3h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef Ribs

Braising Liquid & Aromatics

Finishing

Method

Beef Ribs

  1. 1

    Prep and Season

    Pat the 3–4 lb rack of beef short ribs dry with paper towels. Trim any excessive loose fat. Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl and rub evenly over all surfaces of the ribs. Let rest at room temperature for 30 minutes (or refrigerate up to overnight and bring back to room temperature 30 minutes before cooking).

  2. 2

    Sear the Ribs

    Preheat oven to 325°F (160°C). Heat a large heavy ovenproof Dutch oven or braising pan over medium-high heat. Add 2 tbs olive oil. When shimmering, sear the ribs in batches, bone-side down first, 3–4 minutes per side until deeply browned. Transfer seared ribs to a plate and set aside.

Braising Liquid & Aromatics

  1. 3

    Sauté Aromatics

    Reduce heat to medium. Add the halved onion, carrots, celery, and smashed garlic to the pot and cook 5–6 minutes until vegetables soften and begin to color, stirring occasionally.

  2. 4

    Build Flavor

    Stir in 2 tbs tomato paste and cook 1–2 minutes to deepen flavor. Pour in 1 cup red wine to deglaze, scraping up browned bits from the bottom of the pan. Let the wine reduce by about half, 3–5 minutes.

  3. 5

    Add Stock and Herbs

    Return the seared ribs to the pot, nestling them among the vegetables and bones. Add 3 cups beef stock so liquid comes about halfway up the ribs (add a little more stock or water if needed). Add 2 bay leaves, 3 thyme sprigs, and 1 rosemary sprig. Bring the liquid to a gentle simmer on the stovetop.

  4. 6

    Braise

    Cover the pot with a lid and transfer to the preheated 325°F oven. Braise until the meat is fork-tender and pulling away from the bone, about 2 to 2 1/2 hours. Check once halfway through and spoon braising liquid over the ribs.

Finishing

  1. 7

    Rest and Reduce Sauce

    Carefully transfer the ribs to a baking sheet or platter and tent loosely with foil to rest for 10–15 minutes. Meanwhile, strain the braising liquid into a saucepan, pressing on the vegetables to extract flavor. Skim fat from the surface. Simmer the strained liquid over medium heat until reduced and slightly thickened, about 8–12 minutes. If desired, whisk in 1 tbs honey or brown sugar for a touch of glaze.

  2. 8

    Finish the Sauce

    Whisk in 2 tbs cold butter, one piece at a time, to give the sauce a glossy finish. Taste and adjust seasoning with salt and pepper as needed. Stir in chopped fresh parsley.

  3. 9

    Serve

    Slice the ribs between bones (or serve as whole half-rack portions). Spoon the reduced sauce over the ribs and serve immediately with your choice of sides.

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