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Short Ribs with an Easy Spice Rub

Short Ribs with an Easy Spice Rub

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These meaty short ribs are easy to make and full of flavor

You’ll get addicted to the slow-cooked barbecue flavor of these short ribs.

Short ribs are a common cut of beef ribs that are popular because they’re larger and meatier than other cuts of ribs — and they’re known for becoming fall-off-the-bone tender when they’re cooked slowly over low heat.

Short ribs can come from two different locations on the steer — either near the belly or near the neck. The short ribs cut from the belly have striated fat and should always be cooked “low and slow,” but the short ribs cut from the chuck area (near the neck) are marbled with fat and can be cooked a number of different ways.

If you’re new to short ribs, this easy recipe is a good place to start; you only need a handful of ingredients to create juicy, flavorful ribs. Better yet, these ribs are easy to make. Cook them for 2 hours at 275 degrees F in your oven and then grill them for about 15 minutes to add a nice glaze and a little bit of char.

Get our Spice-Rubbed Beef Short Ribs Recipe

Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.

Recipe Summary

  • 1 tablespoon dried porcini mushrooms
  • 1 1/2 teaspoons black peppercorns
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons powdered ginger
  • 1 1/2 teaspoons smoked sweet paprika
  • 1/2 teaspoon ground cloves
  • 5 pounds flanken-style beef short ribs, 1 inch thick, boned and trimmed of excess fat
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, thinly sliced
  • 1 large carrot, thinly sliced
  • 2 inner celery ribs, thinly sliced
  • 2 garlic cloves, thickly sliced
  • 2 cups dry red wine
  • 2 cups beef stock or low-sodium broth
  • 1/4 cup sugar

Preheat the oven to 300°. In a spice grinder, pulse the porcini, peppercorns and salt to a fine powder. Add the coriander, ginger, paprika and cloves and pulse to combine. Rub the spice blend all over the beef short ribs.

Heat the oil in a large skillet. Add the short ribs and cook over moderate heat, turning, until lightly browned all over, about 12 minutes don't let the spices burn.

Scatter the onion, carrot, celery and garlic in a medium roasting pan. Set the short ribs on top, cover tightly with foil and roast for about 2 1/2 hours, until tender.

Meanwhile, pour off the fat in the skillet and return it to high heat. Add the wine, stock and sugar and bring to a boil, scraping up any bits from the bottom of the pan. Simmer over moderately high heat until reduced to 1 cup, about 15 minutes. Transfer the glaze to a heatproof cup.

Preheat the broiler. Transfer the short ribs to a plate and pour the pan juices and vegetables into a bowl. Skim off all of the fat. Transfer the pan juices and vegetables to a blender. Add 1/2 cup of the glaze and puree the pan sauce until very smooth.

Return the short ribs to the roasting pan and brush with 1/4 cup of the glaze. Broil 8 inches from the heat for about 3 minutes, until caramelized and sizzling. Turn the ribs and repeat the process with the remaining 1/4 cup of glaze. Serve the ribs with the pan sauce.

Oven Baked Dry Rub Baby Back Ribs

This meaty oven baked dry rubbed pork baby back ribs recipe is tender, easy to make, and full of flavor & spices. You can also use this recipe for St. Louis Style Ribs. Bake at 275F for 2 ½ - 3 hours on a foil lined sheet pan.

  • Author: beckie
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 6 1 x
  • Category: Main Dish
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free


  • 4 - 5 lb ( 2 racks) baby back pork ribs
  • 2 tsp ground cumin
  • 2 Tbsp paprika
  • 2 tsp dry oregano leaves
  • 2 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dry ground mustard
  • ¼ tsp cayenne - optional if you like a little spice


  • Preheat oven to 275F and line a baking sheet with aluminum foil.
  • Mix all dry ingredients together in a bowl.
  • Peel off any tough membrane that is on the bony side of the ribs if it’s not done already (using paper towels makes this easier because fat is slippery).
  • Lay ribs on a lined pan with the meat side up (bone side down) and evenly sprinkle / rub spice mixture over top of the ribs (you may have spice rub left - save it for next time).
  • Bake uncovered


  • Having trouble pulling the membrane off or don't know what I'm talking about? Skip it. You've probably ate it plenty of times or pulled it off after it was cooked.
  • Love your crock pot? Segment and throw the ribs in it with the spice mix and cook on low for 8 hours.

Keywords: BBQ, Barbecue, Ribs, Baby Back, Baby Back Ribs, Pork, Gluten Free, Dairy Free, Whole 30, Paleo, Dry Rub

Dry Rubbed Fall-Off-The-Bone Beef Ribs in the Oven

It’s the summer (or the winter!) and you don’t have a grill or a smoker. What do you do? Sit there and lament your grill-less state? No! You buy some ribs, turn on that oven, and make some fall off the bone beef ribs!

The funny thing about “fall-off-the-bone ribs” is that according to rib competitions and the awarded winners, you actually don’t want a rib to fall off the bone. You want tug-off-the-bone. It’s probably because of the idea that you should be able to eat a great rib with your hands and if it fell off the bone right when you picked it up, then that wouldn’t provide the right texture. You also get more meat flavor and less rendered fat flavor when the rib stays intact.

Nonetheless, most lay people who want that tender rib experience just call it “fall off the bone.” If you love fall-off-the-bone ribs that leave a clean bone, but that won’t disintegrate when picked up by hand, then these ribs are for you.

I couldn’t believe my taste buds or my eyes when I saw the final product of these ribs. They smelled and tasted like they were smoked or grilled. I don’t want to overstate it because of course you’ll get more smoky flavor from a smoker, but these are a great alternative for easy ribs at home. In the recipe I used back-ribs, but this recipe will work for any beef ribs. For my equally popular baby back pork ribs recipe, click here and if you’re looking for a barbecue sauce that complements these ribs perfectly, try my homemade barbecue sauce recipe .

Recipes for Complementary Side Dishes

Makes about seven ribs at 405 calories per 4 oz. of meat.

Dry Rubbed Fall-Off-The-Bone Beef Ribs in the Oven

  • Servings: 2-3
  • Time: 5hr 15mins
  • Difficulty: medium

Dry rubbed and sauced fall of the bone beef ribs made in the oven.


  • 2.5 pounds of beef ribs either pre-cut or whole (about 3700 cal.)
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 tablespoons brown sugar (90 cal.)
  • 1 tablespoon oil (120 cal.)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • About 2 tablespoons your favorite BBQ sauce (about 70 cal.)


  • Large baking sheet
  • Aluminum foil
  • Ziploc bag or large air-tight container
  • Basting or pastry brush
  • Spoon
  • Optional: latex gloves


  1. Optional Step : Remove the silverskin on the underside of the ribs. This can be a huge pain and it isn’t imperative for these ribs to turn out well, but it does let the dry rub get to the meat on the underside of the ribs. Do this by using a sharp knife to get underneath the connective tissue sitting just on top of a bone on the underside of the ribs. Once you have a flap, use your hands (or a paper towel if it’s too slippery) to pull it off. Repeat the process as necessary. Don’t go overboard so that you don’t damage the meat.
  2. Put all of the spices in a bowl.
  3. Add in the oil and then mix the ingredients together very well until they form a crumbly paste.
  4. Apply the spice mixture liberally to the beef ribs and cover each side of the ribs. Use all of the spice mixture.
  5. Place the spice covered ribs into a ziploc bag or an air-tight container and leave them outside of the fridge for 1 – 2 hours to marinate for same day preparation or overnight in the fridge for next day preparation.
  6. After 1 hour get the oven pre-heated to 250 or 265 degrees F (I used 250, but it will depend on your oven).
  7. Put a large sheet of aluminum foil over a large baking sheet and then place the beef ribs on the foil.
  8. Wrap the ribs up in the foil by either using another sheet or folding the sheet you already have down. You want to create a sealed pouch for the ribs to sit in. Make sure not to pile the ribs on top of one another.
  9. Put the ribs into the oven on the middle rack, close the oven door, and forget about the ribs for 3 – 4 hours (I went 3.5 hours before pulling them out of the oven).
  10. After 3 – 4 hours, take the ribs out of the oven open up the pouch and see how the ribs are doing. They won’t look right at first, but you will notice that they are already fall-off-the-bone tender.
  11. At this point set the oven to broil on the high setting. When the broiler gets hot, place the ribs under the broiler on the middle rack for 5 minutes. The ribs will take on some more color and get a crispier texture on the outside. Be careful and watch the ribs the entire time. The fat from the ribs that ends up on the foil can sometimes catch fire under high heat. Simply remove the ribs, and get rid of areas that may be catching fire and return to the broiler.
  12. You can now eat the ribs, but I highly recommend taking some of your favorite barbecue sauce ( try my own recipe that goes extremely well with these ribs by clicking here ) and brushing about 2 tablespoons lightly over all of the ribs. You can use a basting/pastry brush. Apply as little or as much as you want, but this last step is where you get the barbecue flavor. I don’t recommend baking/broiling with the barbecue sauce because it will burn really easily.
  13. If the ribs were all connected as one rack, you can now cut up the ribs using a large butcher knife before serving. Otherwise, just tear off pieces and enjoy.
  14. Serve and eat immediately. Be careful moving them around because these ribs really do fall off the bone. In the picture below, I just lightly pushed the meat off of the bone using a fork.

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Use the Best Herbs and Spices

Dried pantry herbs and spices will lose potency and flavor over time, and for this spice rub, you definitely want fresh dried herbs and spices.

Most spices last 2 years when properly stored, though it depends on the herb or spice. The best way to test is to crumble a pinch of the spice or herb with your fingers and then smell it. If the herb or spice smells musty or you can barely smell it, you probably need to replace it.

PRO TIP! Use an airtight glass jar to mix the ingredients together and you’ll save on cleanup.

How To Cook Short Ribs

Let’s get to the best beef short ribs recipe, I’m getting hungry!

First, we’ll season the meat with salt and pepper. This step helps to build flavor throughout the cooking process. Don’t skimp, you need a generous amount!

Next, we’re going to sear the short ribs and get a nice crust on them – we’ll do this right in the Instant Pot using the Saute setting. Be sure to do this in batches. We don’t want to crowd the pan too much or they will steam instead of brown.

After cooking short ribs on the outside to get a brown crust, remove them and saute the garlic with some oil in the Instant Pot for just a minute.

TIP: This is a basic 5-ingredient beef short ribs recipe – that’s the point. You can definitely up the flavor by adding some sauteed onion before adding the garlic, or adding fresh herbs such as thyme or rosemary.

Add some beef broth and coconut aminos to the pressure cooker, and use a spoon to de-glaze the pan. This means getting all the yummy browned bits off the bottom! Place the short ribs back in there, along with a bay leaf.

Then, we’ll let the pressure cooker do its magic. For boneless Instant Pot short ribs, set the time to 40 minutes, or increase to 50 minutes for bone-in pressure cooker short ribs.

After the instant pot short ribs are done, let the natural release do its thing for 10 minutes before switching to manual release.

TIP: You need the natural release, because this helps the beef short ribs finish cooking and helps them come out tender.

Finally, you can thicken the sauce by simmering it with gelatin powder (it’s easy and worth it!), or just eat them up.

Start Cooking

Prepare the Short Ribs

Create the sauce by whisking together the beef broth, red wine, hoisin sauce, garlic, allspice, cinnamon, and five spice powder (if using). Set aside.

Lightly rub the short ribs over with kosher salt and black pepper.

Hit Sauté and Adjust so it&rsquos on the More or High setting. After two minutes of heating, working in batches, sear the short ribs for one minute on each side and set aside.

Add about 1/2 cup of the sauce to the pot and stir, scraping up any browned bits from the bottom. Once the bottom is clear, hit Keep Warm/Cancel to turn the pot off.

Add the onion wedges, rounded side down, then rest all the short ribs on top of the onion and pour the remaining sauce on top.

Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 45 minutes. Allow a 15-minute natural release when done, followed by a quick release.

Meanwhile, combine the cornstarch with 1/4 cup cold water to form a slurry and set aside.

Carefully remove the ribs from the pot (they will be tender and prone to falling apart) and place in a serving dish. Hit Keep Warm/Cancel followed by Sauté and Adjust so it&rsquos on the High or More setting and bring the sauce to a bubble. Add the honey and the cornstarch slurry, stirring immediately. Let simmer for 30 seconds before hitting Keep Warm/Cancel to turn the pot off. Let stand five minutes.

Pour the sauce over the short ribs and serve with some bread to sop up the extra sauce.


THE STEP-BY-STEP INSTANT POT COOKBOOK Copyright © 2020 by Jeffrey Eisner. Photographs by Aleksey Zozulya. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.

In Texas many barbecue joints use just plain old salt and pepper, called Dalmatian rub. But beef brisket and BBQ beef ribs can handle, and benefit from, a more potent mix. Our beef dry rub recipe creates a rich, flavorful, crunchy crust, called the bark or Mrs. Brown.

Beef rub for brisket, beef ribs, steak, and other cuts is different than pork rub. Pork loves sweetness, but beef does not. The best pork rubs have of more sugar in them, like Meathead’s Memphis Dust. Black pepper, on the other hand, works great when seasoning beef.

You can make this barbecue dry rub recipe days or weeks in advance. It makes more than you need even when used as a brisket dry rub, so you can just put any extra in to a clean jar or zipper bag for use at a later date.

Using the Rub

If your meat has not been pre-salted, shoot for about 1/2 teaspoon of kosher salt per pound of meat and apply it heavier on thick spots. When possible, apply the salt the day before, but even an hour or two is enough to get it moving inward, and the science advisor Prof. Greg Blonder has shown that when the meat heats, the salt moves deeper and faster. Click here to read more about this process, called dry-brining.

With this beef dry rub recipe, you can apply it in advance (some people like to apply it the night before), but the fact is, most molecules in the rub are too large to penetrate more than a fraction of an inch, just like marinades. And they don’t have the electrical properties that salt has. The rub is mostly a surface treatment for flavor and bark. So you can apply the rub just before cooking if you wish. Moisture and oils will mix with the spices and herbs, heat will work its magic on them, and all will be wonderful. I like to lightly wet the surface with water before the rub because many of the flavors in the rub are water soluble. Spread the rub generously on beef brisket, not so thick on other, thinner cuts.

Also, be aware that the drippings from a salted meat for use in a gravy or jus will probably not need salting, so be sure to taste before you add salt. Remember, you can always add salt, but you can’t take it away.

What Do You Put On Ribs

Hey Grill Hey says this, &ldquoLet&rsquos talk about the building blocks of a good rib rub. I think the best rib rubs start with sugar as a base. Pork and sweet were just made to go together. From there, you&rsquoll see recipes with salt and pepper plus a mix of things that are custom to each pitmaster. I like to add in smoked paprika for a boost of wood fired flavor as well as a gorgeous red color that pops. Onion and garlic are classic flavor enhancers. Ground mustard ends up in almost all of my rubs as a punchy, almost acidic note of brightness.&rdquo

We Hope You Enjoyed This Rib Rub Recipe Tutorial

Did you enjoy this professional bbq rib rub recipe tutorial? If you found any of this information helpful then please be sure to share the article with your friends and family. If you have questions about the recipe itself or our listed tip and tricks, then please ask us down in the comments section below. We look forward to receiving your feedback and helping you to create the best rub blends possible.

Please bear in mind that while this recipe is primarily geared towards pork ribs or beef ribs, it can be used to season chicken wings, turkey, steak, pork chops, pulled pork or even fish. The great thing about a professionally created spice rub recipe is that it can be used on a variety of different meats. If you feel small or large adjustments are needed for the specific blend, then measure out your ingredients exactly and make any changes that you feel are needed.