Beef Short Ribs - Roasted & Grilled

By Janet-2

Ingredients

• Dry Rub:
• English short ribs, 5 lbs. (bone is lengthwise)
• 1 tbsp. brown sugar
• 2 tbsp. kosher salt
• 2 tsp. black pepper
• 2 tsp. cumen
• 2 tsp. garlic powder
• 2 tsp. tsp. paprika
• 1/8 tsp. cayenne pepper
• (Reserve 1 tbsp. of rub for the glaze)
• Glaze:
• 1/2 cup dijon mustard
• 1/2 cup red wine vinegar, plus 2 tbsp.
• 1/4 cup brown sugar
• 1 tbsp. of dry rub

Preparation

Step 1

Pre-heat oven to 300 degrees.

Mix dry rub ingredients together in a small bowl. Take the short ribs and rub mix in. Pour the 2 tbsp. of red wine vinegar over the ribs. Place ribs bone side down on a baking pan. Cover with foil and steam in oven for 1 1/2 - 2 hours until internal temperature is 165 degrees.

Scrub off any previous residue on the grill. Oil the grate with olive oil. Pre-heat grill on high. Then turn to medium heat - only 1 flame on - turn other flames off.

Place ribs bone side down on cooler end of the grill and brush ribs with the glaze. Grill for 1 1/2-2 hours until internal temperature is 195 degrees. Turn the ribs every 1/2 hour and add glaze.