Beefy Rib Tickler® Recipe

Trim and season

Pat the short rib dry with paper towels. Trim any excessively large pockets of hard fat, leaving a thin fat cap for flavor. Rub the entire bone and meat with 1 tsp kosher salt and 1 tsp freshly ground black pepper, massaging into the surface.

Make marinade

In a small bowl combine 1 tbs minced garlic, 2 tbs soy sauce, 1 tbs brown sugar, 1 tsp smoked paprika, 1 tbs apple cider vinegar, 1 tsp Worcestershire sauce and 1 tbs olive oil. Whisk until sugar dissolves and ingredients are emulsified.

Marinate

Place the seasoned short rib in a shallow dish or resealable bag. Pour the marinade over the rib, turning to coat all sides. Cover and refrigerate for at least 2 hours, ideally 6–8 hours or overnight for best flavor penetration. Remove from fridge 30–45 minutes before cooking to come toward room temperature.

Preheat and prepare

Preheat your oven to 300°F (150°C) if braising, or preheat a grill to medium-low for indirect cooking. If using a grill, arrange coals or burners so the short rib will cook away from direct flame. Place a drip pan beneath the indirect zone.

Sear the rib

Heat a heavy oven-safe skillet or cast-iron pan over medium-high heat with a light coating of oil. When the pan is hot, sear the short rib 2–3 minutes per side until a deep brown crust forms (including the edges). Use tongs to hold and brown any rounded areas. This step locks in flavor.

Slow-cook (braise) option

For fork-tender results, transfer the seared rib to a small roasting pan or Dutch oven. Add 1/2 cup water or beef stock to the pan (to create steam and prevent burning), cover tightly with a lid or foil, and roast in the preheated 300°F oven for 2 to 2½ hours, until the meat is very tender and pulling from the bone.

Grill (indirect) option

Place the seared short rib on the cool side of the grill, close the lid, and cook indirectly at medium-low heat for about 1½ to 2 hours, until the internal temperature reaches 200–205°F (93–96°C) and the meat is tender. Check every 30 minutes.

Prepare glaze

While the rib is finishing, combine 3 tbs barbecue sauce, 1 tbs honey and 1 tsp hot sauce (if using) in a small bowl. Stir until smooth. Reserve half for finishing and keep half for passing at the table if desired.

Baste and finish

In the last 10–15 minutes of cooking (whether in oven or on grill), brush the rib generously with the glaze every 5 minutes to build a sticky, caramelized coating. If using a broiler to caramelize, place the rib close to the heat for 1–2 minutes watching carefully to avoid burning.

Remove the rib from the oven or grill and transfer to a cutting board. Tent loosely with foil and let rest 8–10 minutes to allow juices to redistribute.

Brush one final thin layer of reserved glaze over the rib, sprinkle with 1 tsp chopped fresh parsley, and serve with a lemon wedge to squeeze lightly for brightness. Serve the Beefy Rib Tickler® whole as a single-bone entree or carve across the grain into portions for plating.