Grill-Roasted Beef Short Ribs with Mustard Glaze
Ingredients
For the spice rub
2 tablespoons kosher salt
1 tablespoon brown sugar, packed
2 teaspoons pepper
2 teaspoons ground cumin
2 teaspoons garlic powder
1 1⁄4 teaspoons paprika
3⁄4 teaspoon ground fennel
1⁄8 teaspoon cayenne pepper
For the glaze
1⁄2 cup Dijon mustard
1⁄2 cup red wine vinegar
1⁄4 cup packed brown sugar
1 teaspoon reserved spice rub
1⁄8 teaspoon cayenne pepper
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For the short ribs_
5 pounds bone-in beef short ribs
2 tablespoons red wine vinegar
Instructions
1. Combine all spice rub ingredients in bowl. Reserve 1 teaspoon of rub for use in mustard glaze.
2. Whisk together all glaze ingredients in separate bowl.
3. Heat oven to 300*F. Sprinkle ribs with spice rub, pressing into all sides of ribs. Arrange ribs, bone side down, in 13 by 9-inch baking dish. Sprinkle vinegar evenly over ribs. Cover baking dish tightly with aluminum foil and bake until thickest ribs register 165 to 170*F, 1 1⁄2 to 2 hours.
4. Prepare grill for grilling. I assume you know how to prepare your own grill since I don’t. Aim for a grill temperature between 275 and 300*F.
5. Place short ribs, bone side down, on grill. Brush with 1⁄4 cup glaze. Close grill and cook until ribs register 195*F, 1 3⁄4 to 2 1⁄4 hours, rotating and brushing ribs with 1⁄4 cup glaze every 30 minutes. Transfer ribs to large platter, tent with foil, and let rest 5 to 10 minutes before serving.
Comments
This recipe is from Cook’s Illustrated 2012, so the annual isn’t published yet. I decided it was time to use the short ribs from our cow and turned to Cook’s Illustrated to help me out. I made them before in the slow cooker and they were super amazing but these, oh my gosh, these were amazing. We all devoured them. I highly recommend this recipe even though it’s fairly time consuming. Thankfully the time is largely unattended.
Shown here with Orzo with Zucchini, Tomatoes, and Goat Cheese.