Giant Beef Short Ribs – 3 Delicious Ways

1. Smoked Dino Ribs (Low & Slow BBQ)

Perfect for: Smokers or pellet grills

Ingredients:

  • 2–3 giant beef short ribs

  • Mustard (as binder)

  • Your favorite BBQ rub (or salt, pepper, garlic powder)

  • Wood chips: oak or hickory

Instructions:

  1. Coat ribs lightly with mustard and generously apply rub.

  2. Let rest at room temp for 30 minutes.

  3. Preheat smoker to 250°F.

  4. Smoke meat-side up for 4–5 hours until bark forms.

  5. Wrap in butcher paper, return to smoker until internal temp is 200–205°F.

  6. Rest for 30–60 minutes before slicing.

Serve with: Pickled onions, coleslaw, or mac & cheese.

2. Braised Beer & Onion Ribs (Fall-Off-the-Bone Tender)

Perfect for: Dutch oven or slow cooker

Ingredients:

  • 2–3 beef ribs

  • Salt and pepper

  • 2 onions, sliced

  • 4 cloves garlic, minced

  • 2 cups dark beer (like stout or porter)

  • 1 cup beef broth

  • 1 tbsp Worcestershire sauce

  • 1 tsp thyme

Instructions:

  1. Season and sear ribs until browned.

  2. Remove ribs, sauté onions and garlic until golden.

  3. Add beer, broth, Worcestershire, and thyme. Simmer.

  4. Add ribs back, cover, and braise at 325°F for 3.5–4 hours (or slow cook on low for 6–8 hours).

  5. Serve warm.

Serve with: Mashed potatoes or roasted carrots.

3. Korean-Style Grilled Dino Ribs (Galbi-Inspired)

Perfect for: High-heat grill or broiler

Marinade:

  • 1/2 cup soy sauce

  • 2 tbsp sesame oil

  • 2 tbsp brown sugar

  • 1 tbsp rice vinegar

  • 3 cloves garlic, minced

  • 1 inch ginger, grated

  • 1 Asian pear or apple, grated

  • 2 green onions, chopped

Instructions:

  1. Marinate ribs overnight.

  2. Bring to room temp.

  3. Grill over medium-high heat 5–7 mins per side until charred.

  4. Rest, slice, and garnish with sesame seeds and scallions.

Serve with: Steamed rice, kimchi, or grilled bok choy.

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James Hysell