Sunny's Honey BBQ Oven Short Ribs
The recipe Sunny's Honey BBQ Oven Short Ribs can be made in about 5 hours and 5 minutes. This main course has 682 calories, 64g of protein, and 34g of fat per serving. This gluten free, dairy free, paleolithic, and primal recipe serves 6. This recipe from Foodnetwork requires paprika, onion powder, oregano, and honey. If you like this recipe, you might also like recipes such as Sunny's Honey BBQ Oven Short Ribs, Spice Rubbed Grilled American Bison Short Ribs with Orange Honey Chipotle BBQ Sauce, and BBQ Short Ribs.
Watch how to make this recipe.
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.
Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon
Pinot Noir, Merlot, and Cabernet Sauvignon are great choices for Beef Short Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. One wine you could try is Wild Horse Unbridled Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 24 dollars.
Wild Horse Unbridled Pinot NoirThis Unbridled Pinot Noir has generous cherry, blackberry and vanilla aromas withsubtle savory notes. It's full-bodied with ripe fruit flavors and supple tannins, making ita good match for wine-braised beef short ribs, grilled Portobello mushrooms, or roastpork loin with a raspberry balsamic glaze. It is delicious now, and should mature nicelyover the next five years.