Oven Roasted Beef Ribs

Sundays are meant for relaxing and hanging out. I don't have them often, but luckily this past Sunday was one of them. On Friday, I went to Central Market for a cooking class with some great company, and after I received two racks of beef short ribs. I've never cooked them before but was assured just a dry rub of salt and pepper would do the trick. Saturday I picked up a roasting pan (I know, I don't have a grill or smoker so I'm doing the best I can with what I have) and some spices so I'd be ready to go bright and early on Sunday. For the spice rubs, I did one rack with coarsely ground black pepper and sea salt. The other, I used a mixture of coffee chili rub, sea salt, garlic powder, cumin, Mexican oregano, guajillo powder and pepper.

Once fully rubbed down, I put them on a rack in the roasting pan, and then right into a 225-degree oven.They sat in the oven for about 4 hours, covered, and then I raised the temp to 250-degrees.

Four more hours later, I decided I wouldn't get the right flavor in the ribs if they were up and out of the pan. It's really all about the pan sauce here, and so I took them off the rack, and right into the bottom of the pan. Increased the temp to 300-degrees, and back in for another hour. During the final hour, Paisley and I whipped up a batch of cheddar jalapeno cornbread - recipe coming soon - and put it on the top rack of the oven. It's moments like these where I think a double oven is necessary. We cranked the oven up to 350-degrees and let the cornbread bake until golden brown. The ribs were finally done, and the smell was incredible. Worth having my A/C and oven battling all day long. I could barely snap a picture before we dug into the ribs. It was a great way to spend a Sunday, and we finished the night off with some strawberry shortcake. Look for the cornbread recipe in the next few days!

Happy eating!