Ingredients:

  • 1 kg (2.2 lbs) Bone-in Beef Short Ribs (approx. 8 pieces)
  • 2 tbsp (30 ml) Neutral Cooking Oil
  • 1 tbsp (15g) Coarse Sea Salt
  • 1 tsp (5g) Black Pepper, freshly ground
  • 1 tbsp (15g) Brown Sugar, packed
  • 1 tbsp (15g) Smoked Paprika
  • 1 tsp (5g) Garlic Powder
  • 1 tsp (5g) English Mustard Powder (or 2 tsp Dijon)
  • 1 large (200g) Yellow Onion, roughly chopped
  • 4 cloves Garlic, smashed
  • 120 ml (½ cup) Dry Red Wine
  • 750 ml (3 cups) Beef Stock (low sodium)
  • 2 tbsp (30 ml) Worcestershire Sauce
  • 1 tbsp (15 ml) Apple Cider Vinegar
  • 2 Bay Leaves
  • 350 ml (1½ cups) High-Quality BBQ Sauce
  • 60 ml (¼ cup) Honey or Maple Syrup
  • 1 tbsp (15 ml) Cider Vinegar

Instructions:

  1. Prepare the Rub: In a small bowl, combine the salt, pepper, brown sugar, paprika, garlic powder, and mustard powder.
  2. Season the Ribs: Pat the short ribs very dry using paper towels. Generously coat all sides of the ribs with the prepared dry rub mixture.
  3. Sear the Meat: Heat the cooking oil in the Dutch oven over medium-high heat until shimmering. Sear the ribs in batches, turning until deeply browned on all sides (about 2-3 minutes per side). Remove the ribs and set aside.
  4. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the pot and sauté until softened (5–7 minutes). Add the smashed garlic and cook for 1 minute until fragrant.
  5. Deglaze: Pour in the red wine (if using) and scrape the bottom of the pot to lift any browned bits (fond). Let the wine reduce by half (about 2 minutes).
  6. Build the Braise: Add the beef stock, Worcestershire sauce, apple cider vinegar, and bay leaves to the pot. Bring the liquid to a gentle simmer.
  7. Submerge the Ribs: Return the seared ribs to the pot, arranging them so they are mostly submerged in the liquid.
  8. Braise: Cover the Dutch oven tightly with the lid. Transfer to a preheated oven at 160°C (325°F). Cook for 3 to 3.5 hours, or until the meat is fork-tender and pulls away easily from the bone.
  9. Rest and Skim: Carefully remove the ribs from the liquid and transfer them to a foil-lined baking sheet. Tent loosely with foil.
  10. Reduce the Liquid: Strain the braising liquid into a saucepan, discarding the solids. Skim excess fat. Boil the remaining liquid briskly until it has reduced by about one-third, intensifying the flavor.
  11. Prepare the Glaze: In a separate bowl, combine the BBQ sauce, honey/maple syrup, and cider vinegar. Stir in 120 ml (½ cup) of the reduced braising liquid for extra depth.
  12. Glaze and Finish: Brush the ribs liberally with the prepared BBQ glaze. Return the uncovered ribs to the oven for 15-20 minutes, or until the sauce is sticky and caramelized. Alternatively, switch to the broiler (grill) for the last 2 minutes, watching carefully.
  13. Serve: Allow the ribs to rest for 5-10 minutes before serving. Drizzle with any remaining glaze from the pan.