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Bobby Flay Inspired Dry Rub Beef Short Ribs

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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Resting Time (overnight recommended) 1 hour
Servings 4

Ingredients
  

  • Dry Rub:
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar packed
  • 1 tablespoon garlic powder
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried mustard powder
  • ½ teaspoon dried oregano
  • Ribs:
  • 3 to 3½ lbs 1.4 to 1.6kg bone-in beef short ribs, English cut
  • 1 tablespoon neutral oil for searing
  • For Serving:
  • Fresh flat-leaf parsley chopped
  • Coleslaw or green salad
  • Corn on the cob roasted vegetables, or warm flatbread
  • Pickled red onions optional

Instructions
 

  • Mix all dry rub ingredients in a small bowl until evenly combined and clump-free.
  • Pat ribs completely dry. Apply rub generously to every surface, pressing firmly so it adheres fully. Rest uncovered at room temperature for at least 1 hour or overnight in the fridge.
  • Optional but recommended: Sear ribs in hot oil in a skillet for 2 to 3 minutes per side until deeply browned all over. Transfer to roasting pan.
  • Preheat oven to 300°F (150°C). Arrange ribs bone-side down in the roasting pan. Cover very tightly with a lid or two layers of foil. Roast for 3 hours.
  • Remove foil carefully. Increase oven to 425°F (220°C). Roast uncovered for 20 to 30 minutes until the crust is dark, caramelized, and deeply mahogany in color.
  • Rest 10 to 15 minutes on the roasting pan. Spoon pan juices over the ribs. Garnish with fresh parsley and serve immediately.

Notes

  • Apply rub overnight for the most deeply seasoned, complex result
  • Seal foil as tightly as possible — trapped moisture braises and tenderizes the meat
  • Never rush the 300°F phase — collagen needs time at low heat to break down properly
  • The final uncovered 425°F blast builds the caramelized crust — do not skip it
  • Rest properly — 10 to 15 minutes redistributes the juices for the juiciest possible bite
  • Taste the dry rub before applying and adjust sweetness, heat, and smokiness to preference
  • Ribs are done at 200°F to 205°F internal temperature — much higher than standard beef
  • Spoon off excess liquid from the pan before the uncovered stage for a better crust
  • Make ahead — refrigerate after cooking and reheat covered at 325°F for 25 to 30 minutes
  • For the slow cooker, sear first, then cook on LOW 7 to 8 hours — broil 5 minutes to finish the crust