The Beef Ribs are probably my favorite food cooked on the barbecue.
Succulent, full of flavor, fat, and connective tissue, they are repositories of the authentic beef flavor, as Americans would say they are extremely beefy!
Larger and meatier than lamb ribs, it also takes longer to cook, depending on the size it could take from 2 to 4 hours.
Very simple in preparation, to enhance the flavor of the beef ribs you need very few ingredients: the rub will be a classic SPG, that is salt, freshly ground pepper, garlic, and if you want, a little smoked paprika.
Please note that this recipe is inspired by Pioneer Woman’s beef short ribs recipe with little variations.
Ingredients
- 8 whole beef short ribs
- 2 tbsp. olive oil
- Salt and pepper, to taste
- 1/4 cups all-purpose flour
- 1 whole medium onion, diced
- 3 whole carrots, diced
- 2 whole shallots, peeled and finely minced
- 1 cup water
- 2 cups beef or chicken broth
- 2 sprigs thyme
- 2 sprigs rosemary
Cooking method
Prepare ribs with salt and pepper, then dredge in flour and set aside.
On high heat, add olive oil to a pan and cook ribs on both sides. Cook ribs for 45 seconds on each side then remove them and set aside.
Turn heat to medium, add onions, carrots, and shallots to the pan and cook for 2 minutes. Add 1 cup of water and cook for another 2 minutes.
Now add broth, salt, and pepper according to your taste. Then add ribs to the liquid mixture, they should be almost submerged. Now add herbs like thyme and rosemary.
Cover the pan with lids and cook in the oven at 350 for 2 hours. Then reduce heat to 325 and cook for another 30 minutes. When ribs become fork-tender and falling from the bone, remove the pan from the oven and let it cool for 20 minutes. Remove extra fat from the top before serving.
You can serve Beef Ribs accompanied by classic stewed beans and creamy coleslaw.
Pioneer Woman's Beef Short Ribs Recipe
Equipment
- Oven
Ingredients
- 8 whole beef short ribs
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 1 whole medium onion, diced
- 3 whole carrots, diced
- 3 whole shallots, peeled and finely minced
- 1 cup water
- 2 cup beef or chicken broth
- 2 sprigs thyme
- 2 sprigs rosemary
Instructions
- Prepare ribs with salt and pepper, then dredge in flour and set aside.
- On high heat, add olive oil to a pan and cook ribs on both sides. Cook ribs for 45 seconds on each side then remove them and set aside.
- Turn heat to medium, add onions, carrots, and shallots to the pan and cook for 2 minutes. Add 1 cup of water and cook for another 2 minutes.
- Now add broth, salt and pepper according to your taste. Then add ribs to the liquid mixture, they should be almost submerged. Now add herbs like thyme and rosemary.
- Cover the pan with lids and cook in the oven at 350 for 2hours. Then reduce heat to 325 and cook for another 30 minutes. When ribs become fork-tender and falling from bone, remove the pan from oven and let itcool for 20 minutes. Remove extra fat from top before serving.
- You can serve Beef Ribs accompanied by classic stewed beans and creamy coleslaw.
