Ingredients:

  • – 4 lbs Beef Ribs (English Cut Short Ribs or Plate Ribs)
  • /4 cup Dark Brown Sugar
  • Tbsp Smoked Paprika
  • Tbsp Kosher Salt
  • Tbsp Coarsely Ground Black Pepper
  • tsp Garlic Powder
  • tsp Onion Powder
  • /2 tsp Cayenne Pepper
  • cups Low Sodium Beef Stock
  • /4 cup Worcestershire Sauce
  • Tbsp Apple Cider Vinegar
  • large Yellow Onion (roughly chopped)
  • Celery Stalks (roughly chopped)
  • Fresh Thyme Sprigs
  • /2 cup Honey
  • /4 cup Balsamic Vinegar
  • Tbsp Ketchup
  • Tbsp Soy Sauce (or Tamari)

Instructions:

  1. Pat the ribs thoroughly dry using paper towels.
  2. Combine all Dry Rub ingredients (Brown Sugar, Smoked Paprika, Salt, Pepper, Garlic Powder, Onion Powder, Cayenne) in a small bowl.
  3. Generously coat all surfaces of the ribs with the dry rub, massaging it in well. Wrap tightly and chill for at least 30 minutes.
  4. Heat 1 Tbsp of neutral oil in a large Dutch Oven over medium-high heat. Sear the ribs on all browned sides until a nice crust forms (about 2-3 minutes per side). Remove the ribs.
  5. Add the chopped onion and celery to the pot and sauté for 5 minutes until slightly softened.
  6. Pour in the Worcestershire sauce and apple cider vinegar, scraping up any browned bits from the bottom. Add the beef stock and thyme sprigs. Bring the liquid to a gentle simmer.
  7. Return the ribs to the pot (they should be mostly submerged). Cover tightly, transfer the Dutch Oven to a preheated oven at 300°F (150°C). Braise for 4 to 5 hours until the meat is meltingly tender.
  8. Carefully remove the ribs and set aside on a foil-lined baking sheet. Strain the braising liquid into a saucepan, discarding the solids. Skim off excess fat.
  9. In the saucepan with the strained liquid, combine the Honey, Balsamic Vinegar, Ketchup, and Soy Sauce. Bring to a boil, then reduce heat and simmer until the glaze thickens to a syrupy consistency (about 8-10 minutes).
  10. Brush the ribs heavily with the prepared glaze. Place them under a medium-hot grill/broiler for 3-5 minutes per side, watching carefully, until the glaze is bubbling and caramelized.
  11. Let the glazed ribs rest for 10 minutes before slicing between the bones or serving whole.