Table of Contents
Beef Short Ribs Recipe
A beef short rib is a beef cut that comes from the beef chuck section of beef ribs. This type of meat is very flavourful and requires low cooking temperatures so it won’t dry out.
Beef short ribs are usually cooked in liquid like red wine and placed in a slow cooker or steamed, which allows for more flavor to be absorbed into the meat while also ensuring tenderness. It’s important not to under-cook them, as they will become tough and inedible.
Smoked Beef Short Ribs – The Cut
The beef short ribs are typically smaller cuts (around 3 inches of bone) and meaty. Buying Prime, Choice, or even Wagyu cuts for marbling is key. It is worth getting them online or through local retailers that sells higher quality cuts. Snake River Farms and Double R Ranch are best known for their meaty, meaty and flavorful short ribs from their low-grade cuts.
Are beef short ribs good on the BBQ?
Absolutely they are! It is the best way to cook beef short ribs.
They are delicious and juicy, with a delectable grilled crust on the outside which adds flavor! A favourite dish for many people around the world.
Slow cooking beef short ribs will produce an intense beefy flavour that you can’t get any other way.
Beef short ribs is an amazing cut of meat when covered in your favourite rub, smoked low and slow on the barbecue and then I prefer to wrap in tin foil with some braising liquid, that might contain some Worcestershire sauce, salt and pepper until melting tender and then served with some buttery mashed potatoes … heavenly!!!
How much per serving of beef short ribs?
When am planning a cook, I look at one short beef rib person. So you’ll get four servings per rack but that depends on how hungry you are.
Why did my beef ribs shrink?
Beef ribs shrink because they are a tough cut of beef that has the bone in it. This results in more collagen (a type of protein) being released, which is what causes the meat to shrink during cooking.
Beef short ribs should be cooked at 135C (275F) or less for a minimum of eight hours – so as not to under-cook them.
Does the 3 2 1 method work for beef ribs?
I find that amazing beef short ribs take a lot longer and are only done when very tender and the total time can vary. 3-2-1 is more of a method I use for Pork Spare Ribs.
How do you prepare beef short ribs?
Simply, just remove any excess fat on top of the meat.
A simple beef short rib rub recipe
A beef short rib is an amazing beef cut and can be difficult to get right. I find the best way to make beef ribs are with a dry rub, salt, black pepper, garlic powder and onion powder or better yet some beef demi-glace or beef broth or stock.
Serves: 2 People
Allergens: May Contain Celery in Bovril
Time: 6hrs (includes 1 hour resting)
BBQ Used: Monolith Le Chef
Ingredients
- 1 Rack of Beef Short Ribs
- 100g French’s Classic Mustard
- Beef Rub
Wrapping Liquid:
- 1 TBSP Borvil
- Beef Stock Cube
- 250ML Boiling Water
Method
- Remove any excess fat if needed and any bare Silver skin on show.
- Apply the mustard all over and then your favourite beef rub
Note: Do this at least 1 hour before your planned cook. Also, if the rub has a high salt content, then no more than 8 hours before as it can start curing. - Setup smoker for an indirect cook at 135C (275F)
Note: I used a couple of chunks of Oak wood - Place the seasoned Beef Ribs on the smoker.
- Bring the Bovil and Beef Stock to the boil in water and simmer for 5 minutes.
- When the bark has set (around 72-75C) wrap the ribs with the re-heated wrapping liquid in a double layer of tin foil.
Note: These took 3 hours to reach 75C and I used the BBQ Guru UltraQ to monitor the temperature. - Take the Ribs off when they probe like butter, these were 95C which took a further 1.5hours after wrapping.
Note: The temperature may vary, they are done when tender (probes like soft butter). - Open the tin foil for 15 minutes to vent the Ribs.
Note: Venting stops the cooking process. - Wrap in a towel and place in a cool box for 1-2hours before slicing.
My Opinion on the Cook
Usually, this cut contains 3-4 Rib bones but I cut it in half for another video (coming soon!). As such, it was done in 4.5 hours but then rested for a further hour to allow the meat to relax which makes for a juicy tender bite. You can use any Beef rub or even a SPG (Salt Pepper & Garlic) mix but for this cook I used ProQ’s Beef Rub which complimented the Beef very well!
