Ok, ok, I know brontosaurs have been extinct for 65 million years, but with ribs these massive, they look like they could have come off of a dinosaur! (seriously, they were about 12 oz. each)
But really, all jokes aside, these beef short ribs came out fantastic. I applied a hybrid cooking technique of both sous vide, and smoking. In sous vide cooking, the protein (or any food item for that matter) is vacuum sealed in a heavy duty plastic bag, and immersed into a temperature controlled water bath (in this instance 178° F for 7 hours)
This allows ample time for the collagen, and connective tissues in the protein to break down, and produce an unctuous, succulent, fall off of the bone tender result!
After 7 hours in the "short rib Jacuzzi", I removed them from the bag, and placed them into a pre heated smoker (using apple wood smoke) at 225° for 3 hours. (I would have kept them in there longer, but my guests were hungry!) the end result was absolutely mind blowing.
"But chef, I don't have a sous vide, nor do I have a smoker" - worry not, you can still achieve delicious, and tender ribs using only your oven.
Instructions for oven ribs: Rub ribs with spice rub, and place into a roasting tray with a splash of beef stock (or water), then wrap tightly with aluminum foil, and roast slowly at 250° for a minimum of 4 hours. The ribs will be excellent at that point, but for an added layer of flavor, glaze the top of the ribs with your favorite BBQ sauce, and blast your oven up to 400 degrees for about 12 minutes to produce a caramelized layer of goodness atop your beautifully braised creation.
Remember, when it comes to "slow cooking", the more is almost always the merrier!
Anyway, without further ado, here is my recipe
(pro tip: make a large batch, then save the extra in an airtight container for future culinary magnificence)
Salt: 4 Tbsp
Pepper: 4 Tbsp
Cayenne: 1 tsp
Paprika: 3 Tbsp
Garlic powder: 3 Tbsp
Onion powder: 3 Tbsp
Cumin: 2 Tbsp
Brown sugar: 1/2 cup
Instructions: Mix all ingredients together in a bowl, then generously season all sides of the ribs, and reserve any extra.