Beef Ribs Recipe

Prep ribs

Pat the beef short ribs dry with paper towels. Trim excess silver skin or large fat deposits while leaving a thin fat cap for flavor.

Season ribs lightly with 1 1/2 tablespoons kosher salt and 1 teaspoon freshly ground black pepper, then rub with 1 tablespoon olive oil to help the dry rub adhere.

Make dry rub

In a small bowl combine 2 tablespoons packed brown sugar, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground cumin, 1/2 teaspoon dry mustard and 1/4 teaspoon cayenne. Mix thoroughly.

Generously coat both sides of the seasoned ribs with the dry rub, pressing it into the meat. For best flavor, wrap the ribs and refrigerate for at least 1 hour or up to overnight; if short on time, let sit 20–30 minutes at room temperature while you preheat.

Prepare braising liquid

In a measuring cup or bowl whisk together 2 cups low-sodium beef broth, 1/2 cup red wine (optional), 2 tablespoons tomato paste, 1 tablespoon soy sauce, 1 tablespoon apple cider vinegar, 1 tablespoon brown sugar and 1 bay leaf until smooth.

Sear and build flavor

Preheat oven to 325°F (160°C). Heat a large heavy Dutch oven or ovenproof pot over medium-high heat and add 1 tablespoon neutral oil (if needed). Working in batches if necessary, sear the ribs on all sides until well-browned, about 3–4 minutes per side. Transfer seared ribs to a plate.

Reduce heat to medium. Add the sliced onion, carrot chunks, celery and smashed garlic to the pot. Cook, stirring occasionally, until softened and lightly browned, about 5–6 minutes. Stir in the prepared braising liquid and scrape up any browned bits from the bottom of the pot with a wooden spoon.

Return the ribs to the pot, arranging them bone-side down and partially submerged in the liquid (liquid should come about halfway up the ribs; add up to 1/2 cup more broth or water if needed).

Braise gently

Bring the pot to a simmer on the stovetop, then cover with a tight-fitting lid and transfer to the preheated 325°F (160°C) oven. Braise until the meat is fork-tender and pulling away from the bone, about 2 to 2 1/2 hours (depending on rib thickness). Check after 1 1/2 hours: the liquid should remain at a gentle simmer; if it’s evaporating too quickly, add a few tablespoons of water or broth.

When ribs are tender, remove the pot from the oven. Transfer ribs to a rimmed baking sheet and tent loosely with foil to keep warm. Strain the braising liquid into a saucepan, pressing the vegetables to extract flavor. Discard bay leaf.

Reduce and glaze

Bring the strained braising liquid to a simmer over medium heat and cook until slightly reduced and saucy, about 6–8 minutes. Stir in 3/4 cup barbecue sauce and 1 teaspoon honey (if using) and simmer 2 more minutes to meld flavors. Taste and adjust seasoning with salt and pepper as needed.

Brush the glaze over the ribs and place under a hot broiler for 2–4 minutes (watch closely) to caramelize the sauce, or return to a 425°F (220°C) oven for 6–8 minutes to set the glaze.

Transfer ribs to a serving platter, sprinkle with 2 tablespoons chopped fresh parsley and serve with lemon wedges if desired. Serve with mashed potatoes, polenta or roasted vegetables and spoon any extra glaze or reduced braising sauce on the side.