Tender, slow-braised beef short ribs glazed with a rich homemade BBQ sauce, served over flavorful yellow rice with creamy Southern baked macaroni and cheese and slow-simmered collard greens. This hearty soul food plate is packed with smoky, savory flavors and makes the perfect comfort meal for family dinners or special occasions.

Why You’ll Love This Recipe

Fall-off-the-bone beef short ribs

Sticky homemade BBQ glaze

Creamy baked mac and cheese

Tender Southern collard greens

Flavorful seasoned yellow rice

Authentic soul food comfort

Recipe Information

Prep Time: 30 minutes

Cook Time: 3½–4 hours

Total Time: 4½ hours

Servings: 4–6

Ingredients:

For the BBQ Beef Short Ribs

4–5 lbs beef short ribs

2 tablespoons olive oil

2 teaspoons kosher salt

1 teaspoon black pepper

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Cajun seasoning

1 teaspoon dried thyme

1 large onion, sliced

5 garlic cloves, smashed

2 cups beef broth

2 tablespoons Worcestershire sauce

Homemade BBQ Glaze

1 cup ketchup

¼ cup brown sugar

2 tablespoons honey

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon smoked paprika

½ teaspoon garlic powder

¼ teaspoon cayenne pepper (optional)

For the Yellow Rice

2 cups long-grain white rice

3½ cups chicken broth

2 tablespoons butter

1 teaspoon turmeric

½ teaspoon garlic powder

½ teaspoon onion powder

Salt to taste

For the Southern Baked Mac & Cheese

12 oz elbow macaroni

4 tablespoons butter

3 tablespoons flour

3 cups whole milk

1 cup heavy cream

2 cups sharp cheddar cheese

1 cup Colby Jack cheese

½ cup mozzarella cheese

½ teaspoon smoked paprika

Salt and pepper to taste

For the Collard Greens

2 large bunches collard greens, chopped

1 smoked turkey leg (or smoked ham hock)

1 small onion, diced

3 garlic cloves, minced

4 cups chicken broth

1 tablespoon apple cider vinegar

1 teaspoon sugar

Salt, pepper, and red pepper flakes to taste

Instructions:

Step 1: Prepare the Short Ribs

Pat the ribs dry.

Season generously with:

Salt

Black pepper

Smoked paprika

Garlic powder

Onion powder

Cajun seasoning

Thyme

Heat olive oil in a Dutch oven.

Sear the ribs 3–4 minutes per side until deeply browned.

Remove and set aside.

Step 2: Braise

In the same pot, cook onions until softened.

Add garlic.

Pour in beef broth and Worcestershire sauce.

Return the ribs to the pot.

Cover and bake at 325°F (163°C) for 3½–4 hours, until fork tender.

Step 3: Make the BBQ Glaze

Whisk together:

Ketchup

Brown sugar

Honey

Apple cider vinegar

Dijon mustard

Worcestershire sauce

Smoked paprika

Garlic powder

Cayenne (optional)

Simmer for 10 minutes until thickened.

Brush generously over the cooked ribs.

Broil for 3–5 minutes until caramelized.

Step 4: Prepare the Yellow Rice

Melt butter in a saucepan.

Toast the rice for 2 minutes.

Add turmeric, garlic powder, onion powder, and chicken broth.

Cover and simmer for 18–20 minutes until fluffy.

Step 5: Make the Baked Mac & Cheese

Cook macaroni until al dente.

Prepare a cheese sauce with butter, flour, milk, heavy cream, and cheeses.

Combine with pasta.

Transfer to a baking dish.

Bake at 375°F (190°C) for 20–25 minutes until golden and bubbling.

Step 6: Cook the Collard Greens

Sauté onion and garlic.

Add chicken broth and smoked turkey.

Simmer for 30 minutes.

Add collard greens, vinegar, sugar, salt, pepper, and red pepper flakes.

Cook for 1½–2 hours until tender.

Shred the smoked turkey meat and stir it back into the greens.

Step 7: Assemble the Plate

Arrange on each plate:

A bed of seasoned yellow rice

BBQ-glazed beef short ribs

Creamy baked mac and cheese

Southern collard greens

Brush the ribs with extra BBQ glaze before serving.

Tips

Beef short ribs become most tender when cooked low and slow.

Broiling after glazing creates a beautiful sticky BBQ crust.

Freshly grated cheese gives the smoothest mac and cheese.

Let the ribs rest for 10 minutes before serving.

Storage

Refrigerator: Up to 4 days in an airtight container.

Freezer: Short ribs freeze well for up to 3 months.

Reheat: Warm covered in the oven with a splash of beef broth to keep the meat moist.

Serving Suggestions

Pair with:

Southern cornbread

Black-eyed peas

Sweet tea

Fried okra

Homemade biscuits

Peach cobbler or banana pudding

Final Thoughts

This Homemade Southern BBQ Beef Short Rib Plate combines melt-in-your-mouth braised short ribs coated in a sweet and smoky homemade BBQ glaze with fluffy yellow rice, creamy baked macaroni and cheese, and savory collard greens. It’s the ultimate Southern comfort meal that’s perfect for Sunday dinners, cookouts, or whenever you’re craving authentic soul food at home.