Ingredients:

  • 8 kg (4 lbs) Beef Short Ribs (English or Flanken cut, bone-in preferred)
  • 2 Tbsp (30 ml) Neutral Oil (e.g., vegetable or rapeseed oil), for searing
  • 3 Tbsp (45 g) Light Brown Sugar (packed)
  • 2 Tbsp (30 g) Smoked Paprika (Hungarian or Spanish style)
  • 1 Tbsp (15 g) Coarse Sea Salt
  • 1 Tbsp (15 g) Garlic Powder
  • 1 Tbsp (15 g) Onion Powder
  • 1 tsp (5 g) Dried Mustard Powder (e.g., Colman's)
  • 1 tsp (5 g) Freshly Ground Black Pepper
  • ½ tsp (2.5 g) Cayenne Pepper (optional, for heat)
  • 1 large Yellow Onion, roughly chopped
  • 4 cloves Garlic, minced
  • 250 ml (1 cup) Beef Stock (low sodium)
  • 60 ml (¼ cup) Apple Cider Vinegar
  • 120 ml (½ cup) Molasses or Black Treacle
  • 360 ml (1 ½ cups) Ketchup or quality store-bought BBQ Sauce (for the base)
  • 1 Tbsp (15 ml) Worcestershire Sauce

Instructions:

  1. Prep and Seasoning: Preheat the oven to 150°C (300°F). Combine all ingredients for the Signature Dry Rub in a small bowl. Pat the short ribs thoroughly dry and trim excessive fat. Generously coat the ribs on all sides with the dry rub, pressing it firmly into the meat.
  2. Sear for Depth of Flavour: Heat the neutral oil in a large pan or Dutch oven over medium-high heat. Working in batches, sear the ribs for 3–4 minutes per side until a deep brown crust develops. Transfer the seared ribs to a deep roasting tray.
  3. Set up the Slow Cook: Reduce the heat. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and cook for 1 minute. Pour in the apple cider vinegar to deglaze the pan, scraping up any brown bits (fond). In a separate bowl, whisk together the beef stock, molasses/treacle, ketchup/BBQ sauce, and Worcestershire sauce. Pour the aromatics and braising liquid over and around the ribs. The liquid should come about halfway up the sides.
  4. The Long, Slow Cook: Cover the roasting tray extremely tightly with two layers of heavy-duty foil to create an airtight seal. Transfer the tray to the preheated 150°C (300°F) oven and bake for 3 hours 30 minutes to 4 hours, until the meat is incredibly tender and pulls away from the bone.
  5. Glazing and Finishing: Carefully remove the foil. If the sauce is too thin, you may reduce it on the stovetop or thicken it slightly with cornflour/cornstarch mixed with cold water. Brush the exposed ribs generously with the thickened sauce/glaze. Increase the oven temperature to 200°C (400°F). Return the uncovered ribs to the hot oven for 15–20 minutes, or until the glaze is bubbling, caramelized, and tacky.
  6. Rest and Serve: Remove the ribs from the oven and let them rest in the pan for 10–15 minutes before serving. Spoon extra sauce over the ribs.