Barbecued Short Ribs of Beef

Short ribs without a smoker or grill, and they turn out fall-off-the-bone tender. The trick is a two-stage oven method: braise first, then glaze.

A soy and cider vinegar marinade does double duty, seasoning the beef deeply while the vinegar’s acid helps tenderize the tough, fatty short ribs. Overnight in the fridge is even better than a quick soak.

First, the ribs braise covered in water until meltingly tender, which renders the connective tissue and the excess fat. Pour off that liquid, fat and all, before the next step.

Then comes the barbecue. Baste the tender ribs generously with sauce and roast them uncovered, basting once or twice more, until they’re browned and lacquered in a sticky glaze. Pass extra sauce at the table for the saucy among us.

Pro Tips

• Marinate overnight for the deepest flavor and most tender result.
• Braise the ribs covered until tender first, then discard the fatty cooking liquid before glazing.
• Baste with barbecue sauce in the final roast for a sticky, caramelized crust.
• Use tamari in place of soy sauce to keep it gluten-free.

Variations

• Add brown sugar, garlic, or ginger to the marinade for extra depth.
• Use your favorite homemade or bottled barbecue sauce.
• Finish under the broiler for a few minutes for an extra-charred, sticky glaze.