beef ribs

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These slow-roasted, tender beef ribs feature a savory, herb-infused crust and a rich, smoky glaze. Unlike pork ribs, beef ribs are larger, meatier, and have a wonderfully robust, beefy flavor that shines when cooked low and slow until the meat melts off the bone.

Ingredients

  • 1 to 2 racks beef back ribs or beef short ribs (about 3 to 4 lbs)

  • 2 tablespoons yellow mustard or olive oil (as a binder)

For the Savory Beef Rub:

  • 2 tablespoons dark brown sugar or coconut sugar

  • 1 tablespoon smoked paprika

  • 2 teaspoons coarse salt (kosher salt or sea salt)

  • 1 teaspoon freshly cracked black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon dried thyme or rosemary

  • ½ teaspoon ground cumin

For the Rich Glaze:

  • ¾ cup your favorite barbecue sauce (or a rich balsamic reduction)

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon dark brown sugar or honey

Instructions

  1. Prep the Ribs: Preheat your oven to 275°F (135°C). Line a large, rimmed baking sheet with heavy-duty aluminum foil. Slide a butter knife under the thin membrane (silverskin) on the back of the beef ribs, lift it up with a paper towel, and peel it off completely. (This allows the rub to penetrate and helps the meat become extra tender.)

  2. Apply the Rub: Lightly coat all sides of the beef ribs with yellow mustard or olive oil. In a small bowl, whisk together the brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, thyme, and cumin. Rub the seasoning mixture generously into every part of the ribs.

  3. Wrap and Roast Low & Slow: Place the ribs meat-side up on the prepared baking sheet. Cover the ribs tightly with a second sheet of aluminum foil, crimping the edges to seal in the juices. Bake in the oven for 3 to 3½ hours (or up to 4 hours for larger short ribs), until the meat shrinks back from the bone ends and is fork-tender.

  4. Make the Glaze: While the ribs are roasting, whisk together the barbecue sauce, apple cider vinegar, Worcestershire sauce, and brown sugar in a small bowl.

  5. Caramelize and Broil: Carefully remove the top layer of foil and drain away any excess rendered fat. Switch your oven to Broil (High). Generously brush the sticky glaze all over the top and sides of the beef ribs.

  6. Finish Under the Broiler: Broil uncovered for 3 to 5 minutes, watching closely so the sugars caramelize, bubble, and form a sticky, savory crust without burning.

  7. Rest and Serve: Let the beef ribs rest for 10 minutes before slicing between the bones. Serve with extra glaze on the side!

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