US Beef Short Ribs from the oven

Ingredients for 4 servings:

• 1 rib (beef short ribs), approx. 2.6 kg
• 1 port. BBQ rub (Pit Powder Beef BBQ rub)
• 1 bottle of red wine
• Chutney (onion and red wine chutney) or BBQ sauce

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 7 hours; Total time approx. 8 hours

Trim the excess fat from the meat. What remains is beautifully marbled meat with a thick layer of fat. This requires cooking at low temperatures over a longer period of time to melt as much fat as possible. Rub the beef short ribs with the BBQ rub, cover, and let rest in the refrigerator overnight. The next morning, let the ribs come to room temperature. Preheat the oven to 100 degrees Celsius (212 degrees Fahrenheit). Place the short rib on the rack and place a drip tray of red wine under the rib. Five hours later, the meat will have pulled away from the bone a little. Place the beef ribs on the rack in the drip tray and fill the tray with 200 ml of red wine. Cover the tray tightly with aluminum foil to prevent steam from escaping. Increase the temperature to 130 degrees Celsius (266 degrees Fahrenheit) and let the ribs cook in the tray for another 1.5 hours. Remove the foil after 90 minutes. You can clearly see that the meat has pulled away from the bone a lot. The meat is buttery soft and feels almost like jelly. Brush the short ribs with onion and red wine chutney or BBQ sauce and place them under the grill for 30 minutes. Although the short ribs are quite fatty, they are highly recommended for their flavor and are a great alternative to pork ribs.