Beef Short Ribs Two Ways

This recipe is loosely based on one by Alton Brown that I saw the other day on Good Eats. I prepared two variations of the ribs at the same time so that I could try out different sets of similar flavors.

Ingredients

• 2 lbs beef short ribs (aprox. 6 ribs, cross cut, bone-in)
  
• Alton Brown-esque Method
• Night Before Rub
  
• 1 bay leaf
• 1 tsp fresh ground pepper
• 2 tsp paprika
• 2 tsp chili powder
• 1 tsp thyme
• Braising Paste
• 1/4 cp apple cider vinegar
• 1/4 cp tomato paste
• 1 tsp ground herbs (thyme, rosemary, etc)
  
• Traditional Pot-Roast-y Method
• Night Before Rub
• 1 tsp thyme
• 2 tsp rosemary
• 1 tsp fresh ground pepper
• 1 tsp salt
• Braising liquid / vegetables
  
• 1 carrot diced
• 1/2 stalk celery diced
• 1 large slice onion, diced
• 1/4 cp apple cider vinegar
• 1/2 cp chicken stock
  

Steps

1. Separate ribs into 2 large plastic zip-lock bags (1 for Alton Brown-esque method, 1 for Pot-Roast-y method)
   
2. Grind/crush night before rub herbs and seasonings for each method and add to respective bags. Toss. Keep in refrigerator overnight.
3. The next day, remove ribs and pat dry on paper towels. Sear ribs on all sides quickly in a hot skillet and remove to separate bowls.
4. Add respective braising ingredients to bowls and toss.
5. Create two large double-layered aluminum fowl pouches and add ribs along with the braising ingredients. Seal tightly and place on a baking sheet to catch any drippings.
6. Add ribs in pouches to a cold oven and bake at 250 degrees for 4 hours.
7. Remove and drain liquid from pouches. Let stand a few minutes before serving.
   

Thoughts

Next time I will play around with the seasoning and preparation just a bit, but for the most part this dish came out perfect. The meat was literally falling off the bone and juicy. I liked doing two variations at the same time; it was nice having the two different but similar flavors at the same time. The "Pot-Roast-y" method ribs tasted just like a great pot roast and some great beef flavor. The "Alton Brown-esque" method ribs had a good tomatoe and almost barbecue flavor, but it wasn't overpowering. We served the ribs with mashed potatoes and veggies. This recipe makes two good servings based on the amount of meat.

Pot-Roast-y Method still in the foil
(I wanted to put some of the veggies in first, but I forgot, so most ended up on top)


Alton Brown-esque Method still in the foil
(only one was left at this point,
the bone for the second one fell out in the foil when I tried to put it on my plate)