| Level: | Easy |
| Total: | 5 hr 5 min |
| Prep: | 5 min |
| Inactive: | 2 hr |
| Cook: | 3 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup sweet paprika
- 1 tablespoon onion powder
- Kosher salt and freshly ground black pepper
- 2 teaspoons dry oregano
- 2 teaspoons garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 6 pounds short-ribs, flanken-cut (about 6 ribs bone-in, cut into 5 to 6-inch strips)
- 1/2 cup honey
Instructions
- Heat the oven to 300 degrees F.
- In a small bowl, combine the paprika, onion powder, 4 teaspoons salt, oregano, garlic powder, cumin, cayenne pepper and a few grinds of black pepper. Rub the mixture all over the ribs and allow it to sit at room temperature for 1 to 2 hours at the most.
- Place the ribs snugly in an oven dish with the fat side of each rib facing up. Cover tightly with aluminum foil and don’t be afraid to top the dish with another heavy dish to ensure the seal! Cook in the oven for 2 1/2 hours, at this point the meat should be falling off the bones. Remove the ribs from the oven and raise the temperature to 425 degrees F.
- Using a pair of tongs, flip and move the beef around a bit. Drizzle the honey evenly over the top of each rib. Place the ribs back in the oven, this time leaving it uncovered and cook another 10 to 15 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1871 |
| Total Fat | 165 g |
| Saturated Fat | 72 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 24 g |
| Protein | 67 g |
| Cholesterol | 345 mg |
| Sodium | 1141 mg |
Reviews
These ribs are the best. Thanks Sunny
when you first put ribs in the oven what temperature gave no temperature is except one 425°
Amazing recipe I even added a little sweet and sour sauce to the honey the kids loved it
Super easy and tasty.
Followed the recipe exactly (timing and all) and they were absolutely delicious!! Next, I’m going to try this with chicken thighs.
So good! Making for the second time!
Did this on a 3 1/2 lb rack of St Louis ribs (cut in half to fit in the sheet tray) and it was AMAZING! Bones pulled right out and the flavor was delicious. Thanks Sunny ☀
I bought some beef short rib on a whim and found this recipe to go with it. I had waaaay less to work with than the recipe (just 1lb) so I had to adjust accordingly and they still came out fantastic. I feel like it’s really hard to get a tender, juicy short rib and I was able to do that with this recipe. It was a perfect post gym meal that really hit the spot!!
Made this for me and my boo, made sure to seal with the aluminum while baking per instruction. I believe this is key to getting the meat to fully cook correctly in the time instructed. Also important to make sure a short rib is being used, not a full rack.
Ribs came out really good and yummy. Very tender, fall off the bone.
Served with creamed spinach in case others are looking for ideas.
These were cooked very well and filling off the bone but not as juicy as they looked in the picture.