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Smoky Beef Ribs

Tender, fall-off-the-bone beef ribs with smoky flavors, braised low and slow for a perfect family meal
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Prep Time 15 minutes
Cook Time 3 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Ribs
  • 3 pounds beef short ribs or chuck ribs
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
For the Braising Liquid
  • 1 cup beef broth
  • ½ cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 medium onion, sliced

Method
 

  1. Preheat oven to 325°F. Combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a small bowl. Pat the beef ribs completely dry with paper towels. Rub the spice mixture generously over all surfaces of the ribs, pressing gently so it adheres well.
  2. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned ribs and sear for 3-4 minutes per side until deeply browned.
  3. Remove the seared ribs temporarily and add sliced onions to the same pot. Cook for 2-3 minutes until they start softening. Pour in beef broth, apple cider vinegar, and Worcestershire sauce, scraping up any caramelized pieces.
  4. Return the ribs to the pot, nestling them into the liquid. The braising liquid should come about halfway up the ribs. Cover tightly with a lid and transfer to the preheated oven. Cook for 2½ to 3 hours until the meat pulls apart easily with a fork and practically falls off the bone.

Notes

Don't rush the searing process for proper browning and flavor depth. Avoid lifting the lid frequently during braising. Keep oven temperature consistent at 325°F. Can be made in slow cooker (6-7 hours low, 3-4 hours high). Tastes better the next day. Regular paprika can substitute smoked paprika. Chuck roast cut into portions is a budget-friendly alternative. Reduce cayenne for kids. Refrigerate leftovers up to 4 days in braising liquid. Freeze up to 3 months. Reheat gently at 300°F covered.