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Fall Off Bone Beef Short Ribs

Fall Off Bone Ribs: The Ultimate Beef Rib Recipe
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Achieve restaurant-quality, tender beef short ribs with this simple slow-braising method. By pairing a robust dry spice rub with a low-temperature oven braise, the connective tissue breaks down into succulent, melt-in-your-mouth perfection. This recipe avoids high-heat grilling, instead utilizing a sealed environment to ensure the meat stays incredibly moist and flavorful throughout the four-hour cooking process. Perfect for a hearty, comforting dinner that requires minimal effort for truly impressive, competition-level results.

Ingredients

Scale

4 lbs Beef Short Ribs (English or Flanken cut)
1/2 cup Dark Brown Sugar
2 tbsp Smoked Paprika
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tbsp Freshly Cracked Black Pepper
1 cup Low-sodium Beef Broth
1/4 cup Apple Cider Vinegar

Instructions

Preheat your oven to 300 degrees Fahrenheit.
Remove the silver skin from the back of the ribs to allow seasoning penetration.
Combine the brown sugar, paprika, garlic powder, onion powder, and black pepper in a small bowl.
Pat the ribs dry with paper towels.
Apply the spice mixture generously to all sides of the beef, pressing firmly into the meat.
Place the seasoned ribs in a heavy-duty roasting pan with the meat side facing up.
Pour the beef broth and apple cider vinegar into the bottom of the pan.
Cover the pan tightly with aluminum foil to create a seal.
Braise in the oven for 4 hours until the meat is fork-tender.

Notes

Ensure the roasting pan is tightly sealed with foil to keep the moisture circulating as steam. If you prefer a caramelized finish, remove the foil during the last 15 minutes of cooking and set the oven to broil.

Nutrition

Find it online: https://itisrecipes.com/fall-off-bone-ribs/