Ingredients
- 6 boneless beef short ribs (4 lb.) – thick as you can find
- 1 tablespoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1 tablespoon hot pepper sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
Directions
- Preheat your oven to 300 degrees F. Cut the short ribs in half and arrange them in a lightly greased 13-by-9-inch baking dish. Season them with salt and pepper.
- In a small bowl, add the vinegar, hot pepper sauce, smoked paprika, garlic powder and thyme. Whisk well to combine. Pour the sauce over the ribs and toss and coat all the pieces.
- Cover the pan tightly with a double layer of aluminum foil. Bake the ribs until cooked through and tender, 2.5 hours.
- Remove the foil. Baste the tops of the short ribs with the braising liquid, and continue baking them for 15-30 more minutes, allowing the tops to brown.
- Based again just before serving.
Sourced from: Healthy Recipes