epicurious
Giant Red-Eye Ribs
Large, primal-looking beef ribs are meltingly tender and richly marbled under a peppery-sweet jacket of spices.
👥 4 Servings👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
Toast ¼ cup coriander seeds, 2 Tbsp. black peppercorns, and 2 Tbsp. fennel seeds in a dry small skillet over medium heat, stirring often, until fragrant, about ⏱️ 4 minutes. Transfer to a spice mill or mortar and pestle and let cool. Very coarsely grind. Transfer spice mixture to a small bowl and add ½ cup (packed) light or dark brown sugar, ⅓ cup Diamond Crystal or 3 Tbsp. plus ¼ tsp. Morton kosher salt, ¼ cup ground coffee (unflavored), ¼ cup Urfa biber or smoked paprika, and 2 Tbsp. smoked chipotle chile flakes or crushed red pepper flakes; mix well. Sprinkle rub all over two 3-bone beef short rib plate roasts (about 6 lb.), concentrating most of it on meat side and patting to adhere. Place on a wire rack set inside a foil-lined rimmed baking sheet. Chill, uncovered, at least ⏱️ 6 hours and up to 1 day.
. black peppercorns2 Tbsp. fennel seeds2 TbspA spice mill or mortar and pestle. smoked chipotle chile flakes or crushed red pepper flakes2 Tbsp3-bone beef short rib plate roasts (about 6 lb.)2
2
Place a rack in middle of oven; preheat to 300°. Cover with foil, sealing edges along sides of baking sheet to enclose. Bake until meat is tender and bones are exposed (an instant-read thermometer inserted into thickest part of ribs should register 205°), 2½–⏱️ 3 hours.
3
Carefully uncover ribs and discard foil. Return to oven and continue to bake until surface looks matte, about ⏱️ 30 minutes more. Remove ribs from oven and let rest at least ⏱️ 15 minutes before slicing between the bones.
4
Sprinkle cut sides with a pinch of flaky sea salt before serving.
Flaky sea salt
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