Beef Ribs Recipe

Preheat and prepare ribs

Preheat your oven to 300°F (150°C). Pat the beef short ribs dry with paper towels. Use a sharp knife to remove any large excess fat or silver skin from the bone side. Season both sides evenly with kosher salt and freshly ground black pepper.

Sear ribs (optional but recommended)

Heat 1–2 tablespoons neutral oil in a large heavy ovenproof skillet or Dutch oven over medium-high heat until shimmering. Sear the ribs in batches, 2–3 minutes per side, until deeply browned. Transfer seared ribs to a plate and set aside.

While ribs rest, combine the dry rub ingredients (brown sugar, paprika, garlic powder, onion powder, cumin, dry mustard, and cayenne) in a small bowl and stir to blend evenly. Sprinkle and rub this mixture onto all sides of the ribs after searing (or directly onto raw ribs if skipping sear). Ensure an even coating—press the rub into the meat with your hands.

Scatter the sliced onion, smashed garlic cloves, and herb sprigs in the bottom of the Dutch oven or braising pan. Return the seasoned ribs on top of the aromatics, bone side down so meat sits on top.

Whisk together the beef broth, apple cider vinegar, Worcestershire sauce, and soy sauce. Pour the liquid around the ribs (not directly over the rubbed surface) so it reaches about 1/3–1/2 up the sides of the ribs. The liquid will create steam and keep the meat moist while braising.

Bring the liquid to a gentle simmer on the stovetop, then cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven.

Braise in the oven at 300°F (150°C) until the ribs are fork-tender and meat is pulling away from the bone, about 2.5 to 3 hours depending on thickness. Check once halfway through to ensure liquid hasn’t evaporated; add up to 1/2 cup additional beef broth or water if needed.

When ribs are tender, remove the pot from the oven. Transfer ribs to a rimmed baking sheet lined with foil. Strain the braising liquid into a saucepan, discarding solids, and skim fat from the surface. Simmer the strained liquid over medium heat until reduced slightly, then whisk in the barbecue sauce and honey (or brown sugar) and simmer 3–5 minutes until glossy and slightly thickened.

Brush the sauce onto the ribs. For a sticky glaze, place the sauced ribs under a preheated broiler for 2–4 minutes, watching closely so they do not burn, or return to the oven at 425°F (220°C) for 6–8 minutes to caramelize the sauce.

Let the ribs rest 5 minutes after glazing. Spoon any remaining sauce over the ribs, garnish with chopped parsley and serve with lemon wedges if using. Serve hot alongside chosen sides (mashed potatoes, roasted vegetables, or rice).