Pepper-Crusted Short Ribs for Father’s Day

Pepper-Crusted Short Ribs will be our Father’s Day Special at 3 Square Café and Röckenwagner Bakery. Why? It’s manly! This is so delicious every dad should have it on his day. For people who are out of town, the recipe is right here.

As with any good steak, curing short ribs in the refrigerator slightly dries out the surface of the meat so you get a really flavorful, dark brown crust. Resist the urge to cover the ribs even loosely with plastic wrap. You’re basically creating a temporary aging room inside your fridge. I like the crunchy contrast of the pickled vegetables with the meat, but your favorite potatoes and a few mustards are also good. The English-cut short ribs you can get from a good butcher are much meatier than the “flanken” style found at most grocery stores.


Makes About 6 Servings

4 bone-in English-cut beef short ribs (4 to 5 pounds total)
⅓ cup kosher salt
1 tablespoon honey
1/2 large lemon sliced 1/4 inch thick and seeds removed
1 sprig thyme
2 medium cloves garlic, thinly sliced
1 bay leaf
1 teaspoon black peppercorns
⅔ cup whole rainbow peppercorn mix
2 tablespoons whole coriander seeds
Roasting & serving
1/4 cup dry white wine
Good-quality horseradish, for serving

1. Two days before you plan to serve the short ribs, prepare the brine. Bring 1-cup water, salt, honey, lemon, thyme, garlic, bay leaf, and black peppercorns to a boil in a small saucepan. Remove from heat and allow to steep for 10 minutes. Combine brine with 3 cups ice-cold water.

2. Snugly fit short ribs in a single layer in a large glass or ceramic baking dish or 2 smaller loaf pans. When brine is completely cool, pour over ribs (they should be completely covered). Discard any leftover brine. Cover and refrigerate for 18 to 24 hours.

3. To make the cure, toast the rainbow peppercorns and coriander in large sauté pan over medium-high heat until fragrant, about 1minute. In a spice or coffee grinder, roughly grind peppercorn mixture until coarse. Transfer to a large platter.

4. Discard the brine and rinse ribs under cold running water. Shake off excess water and roll in pepper mix, pressing spices firmly into all sides to make a crust (bone-side can be less thickly covered). Place ribs on a small baking rack. Set rack on a rimmed sheet pan or over a small pan to catch any drippings and refrigerate, uncovered, for another 18 to 24 hours.

5. To roast short ribs, preheat oven to 350º and place rack in middle of oven.

6. Place ribs in a single layer, bone-side down, in large roasting pan or heavy-bottomed saucepan. Tent with aluminum foil and tuck foil around meat to loosely cover. Roast for 1 hour, 15 minutes, remove the pan from oven, and add white wine. Turn each rib on its side gently (try not to remove too much of crust), tent again with foil, and roast for 1 more hour. Flip ribs again to the opposite side, tent, and continue to roast until ribs are tender but still hold together when pierced with a fork, about 45 minutes to 1 hour, 15 minutes or longer. Total roasting time is 3 to 3 1/2 hours. Remove ribs from oven and allow to rest for 10 minutes.

7. Remove bones and slice each rib into 4 or 5 slices. Arrange bones on a serving platter with sliced meat arranged as if it were still attached to the bone. Serve immediately with horseradish.

In Das Cookbook, the short ribs are served with Brussels Sprouts Giardiniera, a delicious accompaniment.  Das Cookbook is available in hard-back or as an e-book at or Enjoy!



Image by Staci Valentine