Braising is a good way to cook meat because it relies on time and moist heat to make it mouth-watering-fall-off-the-bone-tender. First, you sear the meat in a pan on high heat, with a little bit of high-heat oil, this seals in the juices, then you slow roast the meat at a low temperature for a few hours, and VOILA, the best ribs (or roast) you've ever had!
Beef Shortribs
For the ribs, I used a rub that Alex uses all the time on his ribs, it is too delicious to pass up! I used brown sugar in mine instead, his recipe calls for white sugar (hope he doesn't mind me sharing it with you!)
4 TBSP cumin
3 TBSP brown sugar
4 tsp salt
1 TBSP cracked black pepper
3 TBSP smoked paprika
Mix the spices in a large bowl, then after you sear the ribs and let them cool, coat them in the spice rub. I used my slow cooker (on low for 7 hours) for this recipe, but if you don't have one your oven is just as good. Put them in a small shallow dish that you can cover with foil, at 225 degrees for at least 6 hours. Use a shallow dish so the ribs can roast in their own juices as they cook. I basted the ribs once an hour with the juices.
Once you are ready to eat, spread your favourite BBQ sauce over them.
Enjoy!
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