West Tennessee Dry Spiced Beef Short Ribs
Cook Time 4 to 4 hours and 30 minutes
Dry Spice Seasoning
45g sweet paprika
30g chicken stock powder or vegeta stock powder
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
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.