Craving tender, fall-off-the-bone ribs? Look no further than this easy and flavorful Really Not So Short Ribs recipe! With just a few simple steps, you'll have melt-in-your-mouth ribs that will surely impress everyone at the dinner table.
Before you begin cooking, prep the ribs. It's important to start with the highest quality rib you can find, as it will produce a tender and juicy rib that your family and friends will love. Begin by removing the membrane from the back of the ribs and lightly brushing them with your favorite seasoning. This simple step will provide just the right amount of flavor for truly delicious ribs!
Once the ribs are prepped and ready for cooking, you’ll need to prepare the rub. In a small bowl, mix together 3 tablespoons of paprika, 2 teaspoons of pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of dried thyme leaves. Use a brush to evenly apply the mixture onto both sides of the ribs. Once rubbed down with the spices, it's time to place them into the oven.
To start, you'll want to season the ribs with your homemade rub. In a small bowl combine 3 tablespoons of paprika, 2 teaspoons of pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder and 1 teaspoon of dried thyme leaves. Once combined, use a brush to apply the blend evenly over the ribs - making sure not to miss any spots. Once done – you’re ready to start cooking!
Preheat your oven to 350°F. Set a large pot with high walls over medium-high heat and add the ribs. Brown each side for about 6 minutes, flipping them once during the process for even browning. Make sure that you keep an eye out on them so they don’t burn!
Once the ribs are browned, transfer them to an oven-proof dish. Add the vegetables to the pot and cook until they soften, about 8 minutes. Pour in the beef stock or red wine and bring to a simmer. Add the tomato paste and season with salt, pepper, garlic powder, onion powder, paprika and mustard. Pour this mixture over the ribs. Cover with foil and place in preheated oven for 3 hours or into a slow cooker set on low for 4-5 hours until fork-tender.
