Simple Dry-Rubbed Beef Short Ribs
This Dry-Rubbed Beef Short Ribs recipe is a simple yet delicious, melt in your mouth dish.
Ingredients:
- 1 kg beef short ribs
- ½ tablespoon garlic powder
- ½ tablespoon ground cumin
- ½ tablespoon smoked paprika
- ½ teaspoon mustard powder
- ½ teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 1/8 teaspoon cayenne pepper (optional, if you like it spicy)
- 1-2 tsp olive oil
Method:
- Mix all the spices in a small bowl, stir well to combine.
- Rub a little olive oil over all surfaces of your ribs, sprinkle over the spice mix and rub in well. Pop in an airtight container and place in the fridge to marinate for at least 1-2 hrs, ideally overnight. (Optional, but really improves the flavour).
- When you’re almost ready to cook your ribs, remove from the fridge to allow to come to temperature while you preheat the oven to 130°C.
- Make a pocket out of alfoil by folding over two pieces and ensuring its sealed on 3 sides. Place the marinated ribs inside the pocket and seal up the final side.
- Place on an oven tray and bake for 3-3 ½ hrs. Once cooked, allow your ribs to rest for 15-20 minutes and baste with some of the juices that formed in the tray.
- Serve with your choice of sides.
We like our ribs prepared simply like this- beautifully flavoured but straight forward and minimal fuss. A great set and forget dish.
If you prefer a sweeter, sticky rib, try adding a little rapadura or coconut sugar to your spice mix. Then coat the cooked ribs with your favourite barbeque sauce and pop under the grill to caramelise for another 10 minutes, or until done to your liking.
This version is gluten and dairy free, sugar-free, whole 30 compliant and paleo.
Recipe courtesy of Sandi Cooper Naturopathy