Short ribs are a great cut of beef. In Israel they go by Asado. The way to cook them is low and slow, and the result is a tender, juicy, succulent piece of meat. The way I make them here is a 2 stage process. Because most of us don’t own smoking devices in our back yard, here’s how I do it. Start in the oven and finish on the grill. It is able to cook through in the oven, and gets that smokiness from the finish on the grill. So, here we go! The dry rub here can go on any piece of meat you like too so make a batch and save for later use!( also great on potatoes)
Cooking time: 2 1\2 hours in the oven, 10 minutes on the grill
For the dry rub for the ribs:
- 1/4 cup paprika
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dark brown sugar
- 1\2 tablespoon kosher salt
- 1\2 tablespoon seasoned salt
- 2 teaspoons cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- BBQ sauce of your choice
- 1-1 1\2 kilos of short ribs, connected in 1 piece
How to cook:
Before anything gets done, the meat needs to be room temperature to get an even cook. That is the iron rule with any piece of meat!
- Turn oven on 150c\300f, and place the rack in the middle of the oven.
- Combine all the ingredients for the dry rub together and sprinkle on the ribs. Coat generously. (At this point, you can roast the ribs immediately, but for the best flavor and texture, refrigerate them for up to 24 hours.)
- Place ribs in the oven in a roasting tin, cover with foil for 2 1\2 hours in the oven.
- After 2 hours of cooking turn on your bbq on 175c\350f.
- After 2 1\2 hours remove from the oven and transfer to the bbq.
- Slather the ribs with bbq sauce on both sides and grill for 5 minutes on each side.
- Remove the ribs and let it rest for 10 minutes and then serve!