top of page

Low & Slow Beef Short Ribs - Short Ribs


  • 5 lbs meaty Pasture to Plate Co. beef ribs (2 packages)

  • Liquid smoke optional

  • 2-4 tablespoons olive oil

  • 2-4 tablespoons of Pasture to Plate Co. beef rub

  • 1 teaspoon salt can use smoked salt as well. (I used 1 ½ teaspoons because we kinda like our ribs a tad salty)

  • Favorite BBQ sauce if desired.


  • Thaw and pat Pasture to Plate Co. beef short ribs dry completely with a paper towel.

  • Douse dry ribs with liquid smoke if using and rub it in.

  • Lightly coat ribs in olive oil.

  • Sprinkle Pasture to Plate Co. rub generously over ribs, front and back.

  • Massage the spices into the ribs, adding more olive oil to help distribute the spices well if needed.

  • Place the ribs in a large ziplock bag or covered bowl and marinate in the fridge for 1-2 hours.

  • Preheat the oven to 250 F.

  • Place the ribs on a foil lined baking tray in a single layer.

  • Add another piece of foil on top to create a pouch for the ribs to cook in. Be sure to seal the edges of the foil so that it's tight and steam won't seep out.

  • Bake on the middle rack of 3 1/2 -4 hours. Check on it after the 3 1/2 hour mark. The oven temperature is very low so you can afford to cook it a bit longer without worry.

  • When the ribs are done to your liking, drain off the excess fat.

  • Brush the ribs with desired amount of BBQ sauce.

  • Broil on low until the sauce is sticky. (this won't take long so keep an eye on it)


29 views0 comments

Recent Posts

See All


bottom of page