BBQ Beef Short Rib Plate

Ingredients

• 4 pieces beef short ribs (bone-in, about 3 inches long)
• 1.5 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¾ cup ketchup
• 3 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• ¾ teaspoon smoked paprika
• 2 cloves garlic cloves
• ¼ teaspoon black pepper
• ¼ cup fresh cilantro, roughly chopped
• 2 wedges lime wedges

Instructions

1. 1

   Pat all 4 beef short ribs completely dry with paper towels — removing surface moisture ensures a better sear and caramelization. Season both sides generously with 1.5 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, 0.5 teaspoon garlic powder, and 0.5 teaspoon onion powder. Rub the spices into the meat, working them into every crevice. Let the ribs rest uncovered at room temperature for 15 minutes — this allows the seasoning to penetrate and ensures even cooking.

2. 2

   While the ribs rest, make the BBQ glaze. Peel and finely mince 2 garlic cloves. In a small saucepan, combine 0.75 cup ketchup, 3 tablespoons apple cider vinegar, 2 tablespoons honey, 1 tablespoon Worcestershire sauce, 0.75 teaspoon smoked paprika, the minced garlic, and 0.25 teaspoon black pepper. Whisk until smooth.

3. 3

   Set the saucepan over medium heat and bring the glaze to a gentle simmer — you should see small bubbles breaking the surface. Reduce the heat to low and cook uncovered for 8-10 minutes, stirring occasionally, until the glaze thickens slightly and coats the back of a spoon. You want it thick enough to cling to the ribs without sliding off. Remove from heat and set aside.

4. 4

   You're now ready to sear and glaze the ribs. Set a 12-inch cast iron skillet over medium-high heat. Let it preheat for 3 minutes until a drop of water dances and evaporates on contact — this is essential for a proper crust.

5. 5

   Once the skillet is hot, place all 4 short ribs bone-side up in the pan. Do not move them for 4-5 minutes — you should hear a steady sizzle and smell a deep, meaty aroma. This develops a caramelized crust on the meat side. Use tongs to flip each rib to the bone side and sear for another 3-4 minutes until the bone also browns.

6. 6

   Flip the ribs back to meat-side up. Pour or brush 0.5 cup of the warm BBQ glaze over all the ribs, turning them gently with tongs to coat evenly. Reduce the heat to medium and continue cooking for 3-4 minutes, basting the ribs every minute with a basting brush, until the glaze caramelizes and forms a thick, glossy coating. Watch closely — if the glaze begins to burn (blacken rather than caramelize), lower the heat slightly.

7. 7

   Check the doneness: the meat should pull back slightly from the bone, and an instant-read thermometer inserted into the thickest part of the meat (away from bone) should read 195-203°F — this temperature ensures the meat is tender and moist. If needed, cover the skillet partially with a lid and cook for another 2-3 minutes, basting again.

8. 8

   Transfer the short ribs to a warm plate or cutting board and rest for 3-4 minutes — this allows the juices to redistribute throughout the meat, keeping it moist when you bite into it.

9. 9

   Arrange the ribs on a serving plate, drizzle with any remaining glaze and pan drippings. Scatter 0.25 cup fresh cilantro over the top and serve with 2 lime wedges on the side — a squeeze of lime cuts through the richness and brightens the dish. Serve immediately while the ribs are still warm and the glaze is sticky.

Tools you’ll need

• paper towels
• small saucepan
• whisk
• 12-inch cast iron skillet
• kitchen tongs
• basting brush
• instant-read thermometer
• cutting board

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