Everybody loves a good beef rib, but did you know that big thick meaty ribs can be turned into tender morsels by a simple two-step process?
First, it is important to have an all-purpose beef rub. This recipe is simple and is great on all things beef like steaks, burgers and even larger roasts.
Generously season the ribs with the beef rub and then sear off each side. This takes some time, but it adds such a depth of flavor to the end result that it is worth it. You may have to lean some of the ribs onto each other to make sure that each side is seared.
Once you have that great crust on each side, it’s time for braising. This will make a beautiful beef au jus at the end of cooking. This step can be done in the oven if necessary. Make sure to seal your cast iron pan or grill-safe pan with foil so the steam helps break down the meat fibers. This step is done indirectly. One side of the grill on and the other side off. Indirect heat is best so that the ribs do not burn.
After a couple of hours the meat will be tender and delicious. The meat pulls back from the short bones quite a bit and plumps up. The onions and garlic cloves are also deliciously soft and should be served alongside with the ribs and the au jus. I recommend mashed potatoes be served with these to sop up all the beautiful juices. Add additional sprigs of thyme to your final dish. Complete comfort food at its finest.
All-Purpose Beef Rub is a terrific go-to rub on all things beef.
- 1/4 cup mild chili powder
- 2 tablespoons granulated garlic
- 2 tablespoons kosher salt
- 3 teaspoons black pepper
- 3 teaspoons granulated onion
- 1 teaspoon chipotle powder
- Mix all ingredients in a small bowl.
- Keep in a tightly sealed mason jar or plastic container.
- Use on all things beef.
Savory Beef Short Ribs are comfort food from the grill. Better than a pot roast this method combines the great taste of the grill and braising. The gravy is delicious!
- 6 pounds beef short ribs
- All-purpose beef rub
- 1 medium red onion, sliced
- 6 cloves garlic
- ¼ cup dry red wine
- 2 tablespoons red wine vinegar
- 1 bunch fresh thyme
- 1 tablespoon firmly packed brown sugar
- 3 cups reduced sodium beef broth
- Preheat the grill to high.
- Season the short ribs generously with all-purpose beef rub. Set aside while grill heats up.
- Sear each side of the ribs on high heat.
- Transfer beef ribs to a 9-inch cast iron skillet or disposable half pan.
- In a medium bowl, mix onions, garlic, red wine, red wine vinegar, half of the thyme sprigs, brown sugar and beef broth. Add to the skillet covering the ribs.
- Cover the cast iron skillet or pan with foil to seal.
- Place the cast iron pan on the indirect side (no heat) and braise for 2-3 hours till the ribs are very tender.
- Serve with additional sprigs of fresh thyme.