Smoky Bbq Beef Short Rib Recipe
Slow-roasted, wood-grilled Angus beef short ribs, maple-ginger BBQ sauce. Garlic whipped potatoes and jicama slaw.
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Ingredients
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Beef Short Ribs
Maple-Ginger BBQ Sauce
Garlic Whipped Potatoes
Jicama Slaw
Method
Beef Short Ribs Preparation
- 1
Season the Ribs
Preheat your oven to 300°F (150°C). Pat the beef short ribs dry with paper towels. In a small bowl, mix together salt, black pepper, smoked paprika, garlic powder, and onion powder. Rub this spice mixture all over the short ribs.
- 2
Sear the Ribs
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the ribs and sear on all sides until browned, about 3-4 minutes per side.
- 3
Slow Roast
Transfer the seared ribs to a roasting pan and cover with aluminum foil. Roast in the preheated oven for 3-4 hours, until tender and falling off the bone.
Maple-Ginger BBQ Sauce Preparation
- 4
Combine Ingredients
In a medium saucepan over medium heat, combine the maple syrup, soy sauce, grated ginger, minced garlic, apple cider vinegar, and black pepper. Stir well.
- 5
Simmer
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15-20 minutes, until slightly thickened. Remove from heat and set aside.
Garlic Whipped Potatoes Preparation
- 6
- 7
Whip the Potatoes
Drain the cooked potatoes and return them to the pot. Add butter, heavy cream, minced garlic, and salt. Using a potato masher or electric mixer, whip until smooth and creamy.
Jicama Slaw Preparation
- 8
Mix the Slaw Ingredients
In a large bowl, combine the julienned jicama, shredded carrot, chopped cilantro, lime juice, olive oil, and salt. Toss to mix well.
Final Assembly
- 9
- 10
