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Texas Beef Ribs
Roger Mooking serves up some mouthwatering Texas beef ribs.
Nathan Congleton / TODAY
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These delicious roasted beef ribs are rubbed with an easy spice blend of six ingredients that you already have in your pantry right now.


    • 4 bone-in chuck short ribs (5 pounds total)
    • 4 teaspoons kosher salt
    • 3 tablespoons freshly, coarsely ground black pepper
    • 2 teaspoons garlic powder
    • 2 teaspoons smoked paprika
    • 2 teaspoons brown sugar
    • 1 teaspoon dry mustard
    • 1/4 teaspoon cayenne pepper


Roger Mooking can't stay away from these delicious beef ribs. Nathan Congleton / TODAY

Rub the short ribs evenly with the kosher salt. Let stand for at least 20 minutes, and up to 24 hours, refrigerated.

Preheat the oven to 300°F.

Combine the remaining ingredients in a small bowl, mixing well. Coat the ribs evenly with all of dry rub, rubbing it in very well. Place the ribs, bone side down, on a foil-lined sheet tray. Place the tray on the center rack of the oven and cook for 2 hours.

After 2 hours, carefully wrap each rib in heavy duty aluminum foil (or two layers of regular aluminum foil), and return to the oven on the sheet tray, bone- side down. Roast for another 2½ hours or until the bone pulls away from the meat with very little effort.

After 2½ hours, remove the ribs from the oven, open foil packages and let the meat rest on the sheet tray for at least 30 minutes before serving.

Slice the ribs into individual bones and serve.