Friday, April 26, 2024
HomeFood2nd Place Braised Short Ribs

2nd Place Braised Short Ribs

I recently entered an amateur rib competition with the following recipe and won second place. Overall, I think these ribs were pretty good from my standard go-to. The ribs came out tender. There are a couple of things to remember about making the ribs good: 1. Dry rub. 2. Sear all sides 3. Keep the drippings.


10 pounds of short ribs – cut into chunks
2 tbsp Salt
2 tbsp Pepper
4 tbsp Oregano
2 tbsp Sage
1 tbsp Mustard powder
3 tbsp Garlic powder
1 tbsp Chili powder
1 tbsp Cumin
1 tbsp Old Bay Seasoning
3 tbsp sugar


4 bay leaves
1 carrot – rough chop
3 medium onions – rough chop
10 mL Worcestershire sauce
5 cups Cola
4 tbsp Orange marmalade


Combine all the dry ingredients and liberally coat the meat. Leave over night or at least for 3 hours. Preheat the oven to 350 degrees. In a pan, sear in oil each side of the meat until brown. About 3 minutes per side. Don’t over crowd the pan and place each piece into a roasting pan (at least 2.5” tall). Once all the meat is done, sauté the onions and carrots in the same pan. Add about 1 cup of water to help break down the brown parts that were left in the pan. Saute for about 15 minutes or until the onions are translucent.

Cover the rib pieces with the onions and carrots. Add the bay leaves Worcestershire sauce and cola. Add more cola if needed to slightly cover the meat. Cover the pan with foil and make a good seal.

Place the pan in the oven and cook for 2.5 hours. Remove from oven and let cool. Do not open the foil. Don’t worry, they are cooked.

Remove meat from roasting pan and strain liquid into a pot to reduce. Add orange marmalade to the liquid and place over medium-high heat until the liquid reduces by half.

Coat the meat with the liquid and serve.


Edel Alon
Edel Alon
Edel-Ryan Alon is a starving musician, failed artist, connoisseur of fine foods, aspiring entrepreneur, husband, father of two, geek by day, cook by night, and an all around great guy.



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