Get these long-bone beef short ribs started before you head to the beach. They'll bake low and slow all day in the oven and be ready when you come home. I promise, they are sure to be a big hit with your favorite meat-eaters!
Makes 4 Servings
Preparation Time: 20 minutes
Cook Time: 5+ hours
INGREDIENTS:
5 lbs. long-bone short ribs
2 tsp kosher salt
2 tsp ground cumin
2 tsp garlic powder
1 tsp smoked paprika
1/2 tsp cayenne pepper (or more depending on your spicy preference)
Barbecue sauce of choice (optional)
PREPARATION:
Preheat grill on high.
Preheat oven to 300° Fahrenheit.
Mix all dry ingredients together and coat all sides of the ribs.
Sear ribs on grill for 3 minutes each side. You are sealing in the juices and adding a nice char to the ribs, but not looking to cook the beef.
Remove ribs from grill and place in baking dish or roasting pan.
Cover and cook at 300° Fahrenheit for at least 5 hours until meat is fork tender and falls off the bone. Note: you can reduce heat to 275° to extend cooking time.
After 5 hours, remove ribs from oven.
If adding barbecue sauce, increase oven temperature to 425° Fahrenheit. Brush ribs with sauce and return to oven (uncovered) for 10-15 minutes until sauce is thickened. Note: I like Sweet Baby Ray's which is gluten free.
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