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My husband recently got into smoking meat, and we are pretty obsessed. I usually ask him to make us something special for Shabbat or for a centerpiece when friends come over (then all I have to do is make sides and dessert!!). However, when left with a hunk of meat on my own, I usually choose the easier option.
These short ribs make a well-priced, fantastic dinner. While the meat needs a good few hours roasting low and slow, there is little hands-on time. Rub with spices, cover tightly, and forget! The final basting of amped-up barbecue sauce gives the ribs that lovely glaze.
Serve with mashed potatoes or roasted vegetables.
3 pounds bone-in beef short ribs
2 teaspoons Pereg Garlic Powder
2 teaspoons Pereg Smoked Paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon cumin
1/2 tablespoon Gefen Olive Oil
3/4 cup Telma Barbecue Sauce
1 teaspoon vinegar
1 teaspoon soy sauce
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
Preheat oven to 310 degrees Fahrenheit/155 degrees Celsius.
Line a baking tray with aluminum foil, making sure to cover the tray and go up the edges a bit. Place a piece of Gefen Parchment Paper on top.
In a bowl, combine all ingredients for the dry rub.
Place meat on the parchment paper and drizzle olive oil on both sides. Start with a tablespoon and use more as needed.
Sprinkle rub generously on both sides of the meat, massaging it in well, including the edges.
Arrange the short ribs bone side up and wrap up all the edges of parchment and foil tightly around the meat.
Place in the oven to roast and set a timer for four hours.
Check the meat: Pierce with a fork and twist. The meat should pull away easily from the bone. If it needs more time, roast for an additional 30 minutes.
Unwrap the foil from the meat.
Raise the oven temperature to 350 degrees Fahrenheit/175 degrees Celsius.
In a small bowl, combine the barbecue sauce, vinegar, soy sauce, and fresh garlic.
Brush sauce on both sides of the meat.
Return to the oven, uncovered, for a final 15 minutes. Enjoy hot!
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