 What's up? How are you guys today? I'm going to show you how to make a classic approachable perfectly portioned short rib for yourself, your family, your kids and I was about to film this. I was like hold on this feels familiar and I looked up on my YouTube channel and we actually did a barbecue short rib recipe video last year It was a much larger rib rack and the recipe wasn't precise and classic So I decided we can do that again today and be a bit more realistic So let's take a look at the ingredients as the star of the show We have some short ribs from Frankie's for your range meat and this is honestly the main reason I'm doing this video I was really happy with how now I was able to package these short ribs Nice portions one person for your kids for one family dinner as opposed to having a whole rack I think in the next month or two I'll also do a pork barbecue ribs recipe on the grill, but this is going to be quick and easy for the oven So these are very familiar and classic ingredients in regards to a barbecue sauce You have the ketchup you have the vinegar and then it gets a a little bit fishy You know most recipes will have some cane sugar in it some honey, but certainly not coconut. I mean, oh Colatera fish sauce mustard Broth you do see some lemon juice here and there you do see some black pepper But the nutrition the quality that we're adding is the fish sauce the mustard as well as this Broth, and if you didn't see our French dip recipe video last week This is some of that beef jus so normally in a barbecue sauce people would add all the spices Onion powder garlic powder cayenne pepper Paprika a bunch of stuff since this is basically cooked down onion mushroom Herbs aromatics very beefy and flavorful We don't have to add that seasoning and some of you guys might have saw I mentioned the other day We have two salts now available on Frankies free-range meat and Frankies free-range foods as well But first all we're gonna do is season these with salt and pepper Wrap them in parchment paper and put it in the oven. So I'm just gonna pat the ribs dry on the kitchen towel so we'll do nice salt organic cracked black pepper Pat it in a little bit And you'll see a lot of dry rubs I don't really like using dry rubs with beef because if you have a really high quality grass-fed product You want the flavor of that meat to come through so when you eat this with the barbecue sauce and just salt and pepper on the meat You'll taste both you know you get that hit of barbecue sauce initially And then you'll really get the flavor of the meat But you know if you dry rub this season it overdo it that's for low-quality conventional meat All right, so I'm not just gonna take these one by one So we're using parchment paper here I'm sure there's some type of chemical in there that you don't want in your food But it's far far better than aluminum foil. So we're gonna pop these in the oven at 275 they're gonna take between three and four hours So on this pan what I did was I put the ribs in order of largest to smallest And I'm gonna put the larger ones in the back of the oven as it's gonna be a little bit hotter back there So they should cook relatively evenly So I bought the store-bought organic ketchup you can make your own and some recipes for barbecue sauce even use Just canned tomatoes and tomato paste so that is an option. We're gonna use two cups So now we're gonna add all the other liquids to this so we have half a cup of our beef jus We're gonna do a quarter cup of vinegar. I like organic apple cider vinegar But you know, there's a lot of high quality ones available now You have a tablespoon of coconut aminos and this is similar to soy sauce It's basically just fermented coconut tree sap. I like putting this in white rice Very sweet very salty. This is our coloteur. I'm not sure if we're gonna keep this on Frankie syringe meat You can find also red boat fish sauce in a local store Basically fermented fish juice Add some depth of flavor Maybe a teaspoon. I'm gonna do maybe half a teaspoon of mustard just for a little bit of a kick This is my favorite brand from France I'm gonna do one lemon worth of juice And for our sweeteners, I'm using both sugar and honey so we're gonna do Maybe one or two tablespoons of the cane sugar depending on how sweet you want this and then we'll do a tablespoon of honey You get a little bit of that honey flavor in the barbecue sauce, which is very typical So all that's left is the seasoning just pinch of salt a couple generous cracks of black pepper And that goes into our ketchup So there we have it You definitely want to let this sit for you know a couple hours for the flavor to meld And as the ribs are going to take about that long, that's perfect overnight a day or two Gets even better. So ribs have been going a couple hours Should be all done. We're going to put the oven on boil All right, so So we have our sauce I'm going to spoon some over the top Just spread it around a little bit Flip it over That would be a little more generous on this side because this is what we're going to put in the oven to broil All right, so this will go back in the oven Three to five minutes on broil So we'll let these cool off for 10 minutes and then give them a try Definitely not my type of dish as Frankie boy doesn't like getting his hands dirty. I don't like eating with my hands, but So there's a couple things you could do differently here depending on your taste I would definitely brine them either a dry or wet brine beforehand just to Get them a little more moist through that long cooking process If you have a really picky eater or like a kid Definitely marinate them in the barbecue sauce for a day or two and then put some more afterwards It won't even taste like beef But this is a really really great dish because It's easy to make all you have to do is season the meat put it in the oven Mix together the ingredients for the barbecue sauce, you know, no extensive prep time and when you eat a high quality piece of fatty beef, it's pretty much all the nutrition a growing person needs An adult person needs, you know, you're only really missing You know a couple of fermented foods here and there and possibly some omega 3 fatty acids several times a month But you know, you could eat this meal day in and day out for weeks and weeks and weeks And still be getting all the nutrition your body needs macronutrient and micronutrient So thank you guys for joining me. Let me know if you've tried the short ribs on Frankie's free-range meat And how you like them. I will be doing a live stream on frank to fauna around three or four p.m Eastern time So definitely check that out if you guys would like to chat haven't done in a while But please drop a like on the video. Leave a comment down below Subscribe so that youtube can unsubscribe you next week and check that notification bell so they don't notify you of my videos I'll see you guys tomorrow. And maybe I'll let you know how my sister liked these for dinner this week