West Tennessee Dry Spiced Beef Short Ribs

Cook Time 4 to 4 hours and 30 minutes

Servings 4-6


Dry Spice Seasoning

45g sweet paprika

30g chicken stock powder or vegeta stock powder

15g salt

20g hot paprika

125g smoked paprika

15g garlic powder

15g onion powder

90g brown sugar

10g cayenne pepper

20g dried oregano

25g black pepper

2g dried thyme

2g dried rosemary

10g coriander seeds, toasted and ground

5g fennel seed, toasted and ground

5 dried bay leaves, ground

Beef Ribs

1.8-2kg beef short rib (6-8 points)

5g black peppercorn

35g flake salt

35g brown sugar

100ml malt vinegar

120g American mustard

100g maple syrup


Preheat oven to 250°C. Place a large pan of water in the base of the oven.

Blitz peppercorn. Remove membrane from beef ribs using some flake salt to help you. Next, combine the brown sugar and salt with the blitzed peppercorn to form a dry mix.

Meanwhile in a bowl, mix together mustard, malt vinegar and maple syrup.

Lay out baking paper on some aluminium foil. Pour on the paper a little of the marinade, followed by a little of the dry mix. Next, place one of the short ribs fat side down bone side up into the marinade and dry mixture. Sprinkle a little more of the dry mix on top with a little drizzle of the marinade. Wrap well with aluminium foil and baking paper, the tighter it is, the quicker and better it will cook. Repeat this process for the remaining rib.

Place into oven fat side down, bone side up directly onto oven rack at 250°C for 30 min. Turn heat down to 200°C, leave for 30 minutes. Then turn heat down to 150°C, bake for 2.5-3 hours until soft. Keep all the juice from the beef ribs, reduce slightly and reserve for serving.

Chop the ribs into 3 pieces. Grind all spices and combine. Sprinkle spice mix generously over the beef ribs and serve.


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