Want slow-cooked barbecue without the grill and half the fuss? This barbecued short rib is a great way to save some time and still savor the texture and juiciness of a slow-cooked piece of meat. Our secret? The oven!

Prep time:  30 minutes
Total time:  5 hours 30 minutes

1 short rib (three-bone plate)

Dry Rub
4 tablespoons dark brown sugar
2 tablespoons kosher salt
2 tablespoons ground black pepper
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 tablespoons paprika
2 tablespoons chili powder
1 teaspoon cayenne pepper

2 cups apple cider
¼ cup molasses
1 tablespoon liquid smoke, optional

  1. In a large bowl, mix together the dry rub ingredients and coat the short rib with the dry rub. Cover with plastic wrap and refrigerate for at least 4 hours; overnight is best.
  2. To make the glaze, combine the apple cider, molasses and liquid smoke in  pot. Cook over medium heat until it  becomes thick and is reduced by about half—about 12 minutes. (This can be made the previous day.)
  3. Bring the meat to room temperature before roasting, about 1 hour.
  4. Preheat the oven to 250°F. Place the short rib on a sheet pan or roasting pan, bone-side down. Roast uncovered for 5 hours.
  5. When done roasting, remove the meat from the oven. Cover the meat with foil and rest for 20 minutes.
  6. To serve, remove the meat from the bones and slice into strips. Drizzle the sauce over the meat and serve immediately. If desired, the meat can be cooked a day ahead and reheated.


Yield: 6 servings


For more great recipes, check out this weeks issue of Whisk by Ami