Slow-Cooked Pastrami-Spiced Short Ribs
Tender, fall-off-the-bone beef short ribs coated in a robust, peppery homemade pastrami spice blend and slow-cooked to savory perfection.
Equipment
- Slow Cooker
- Large Skillet
- Spice Grinder or Mortar and Pestle
- Tongs
Ingredients
Pastrami Spice Rub
- 2 tablespoons whole black peppercorns — coarsely ground
- 2 tablespoons whole coriander seeds — coarsely ground
- 1.5 tablespoons kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon mustard powder
- 1 tablespoon brown sugar — packed
Short Ribs & Braising Liquid
- 4 pounds bone-in beef short ribs — English cut
- 1 tablespoon neutral oil — canola or grapeseed
- 1 cup beef broth — low sodium
- 2 tablespoons apple cider vinegar
- 1 teaspoon liquid smoke (optional) — hickory or mesquite
Pastrami Spice Rub
| 2 tablespoons | whole black peppercorns | coarsely ground |
| 2 tablespoons | whole coriander seeds | coarsely ground |
| 1.5 tablespoons | kosher salt | |
| 1 tablespoon | smoked paprika | |
| 1 tablespoon | garlic powder | |
| 1 tablespoon | onion powder | |
| 1 teaspoon | mustard powder | |
| 1 tablespoon | brown sugar | packed |
Short Ribs & Braising Liquid
| 4 pounds | bone-in beef short ribs | English cut |
| 1 tablespoon | neutral oil | canola or grapeseed |
| 1 cup | beef broth | low sodium |
| 2 tablespoons | apple cider vinegar | |
| 1 teaspoon | liquid smoke (opt.) | hickory or mesquite |
Instructions
-
Toast the peppercorns and coriander seeds in a dry skillet over medium heat until fragrant, about 2 minutes. Let cool slightly, then coarsely grind using a spice grinder or mortar and pestle.
~5 minCoarse grinding is key to a traditional pastrami crust; avoid grinding them into a fine powder. -
In a small bowl, mix the ground peppercorns and coriander with the kosher salt, smoked paprika, garlic powder, onion powder, mustard powder, and brown sugar to complete the pastrami rub.
~5 min -
Pat the short ribs dry with paper towels. Rub the spice mixture generously on all sides of the ribs, pressing firmly so the spices adhere.
~5 minFor deeper flavor, cover and refrigerate the rubbed ribs overnight. -
Heat the neutral oil in a large skillet over medium-high heat. Sear the short ribs until a dark crust forms on all sides, about 2-3 minutes per side. Transfer the browned ribs to the insert of a slow cooker.
~10 minWork in batches if necessary to avoid overcrowding the pan, which prevents proper browning. -
Whisk together the beef broth, apple cider vinegar, and liquid smoke. Pour the mixture into the slow cooker around the ribs (try not to pour it directly on top of the meat to preserve the crust).
~2 min -
Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours), until the meat is completely tender and easily pulls away from the bone.
~8hLow heat is strongly recommended for the most tender, melt-in-your-mouth texture. -
Carefully remove the ribs from the slow cooker and transfer to a platter. Tent loosely with foil and let rest before serving.
~15 minSkim the fat from the cooking liquid and serve the juices alongside the ribs as an au jus.
Tips & Storage
- Serve with sharp mustard, rye bread, and pickles to complete the deli experience.
- If you have time, dry-brining the ribs overnight with the spice rub will result in a more seasoned, tender interior.
- Do not skip searing; it develops the signature pastrami bark.
- Storage: Store leftover ribs in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave with a splash of broth to keep them moist.