Twice Cooked Beef Short Ribs
Twice Cooked Beef Short Ribs
Flanken cut beef short ribs cook up nice and tender in the oven then get a tasty glaze under the broiler. Use short ribs that are about 1/2 an inch thick for this recipe.
FIRST
Season the ribs with a blend of kosher salt, pepper, chili powder, granulated garlic, cumin, and brown sugar. Place the seasoned ribs in a zip top bag and let them marinate in the refrigerator until ready to cook. You can let them marinate anywhere from 1 hour to overnight. The longer you let it sit the more the flavor will develop.
NEXT
Line a sheet pan with foil and place the ribs on in a single layer. Cover the pan tightly with foil and place in the oven for 2 hours or until they are tender. Remove the pan from the oven then move the ribs to a dry, foil lined sheet pan.
FINALLY
Broil the ribs for 1 -2 minutes per side. Watch them closely so they don’t burn
Twice Cooked Beef Short Ribs
I served the twice cooked beef short ribs with shrimp and pineapple fried rice. I’ll post that recipe soon. Here’s my FRIED RICE RECIPE, just add pineapple and shrimp!
Twice Cooked Beef Short Ribs
Ingredients
- 5 pounds flanken cut beef short ribs
- 2 tablespoons of kosher salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon of cumin
- 1/4 cup of brown sugar
Instructions
- Heat the oven to 350 degrees
- Mix the salt and spices then rub them on the beef ribs
- Place the ribs on a foil lined sheet pan
- Cover the pan tightly with more foil
- bake for 2 hours or until tender
- Place the ribs on another foil lined sheet pan
- Broil for 1-2 minutes per side
