Servings:<\/strong> 4\u20136<\/p>\nIngredients:<\/h1>\nFor the BBQ Beef Short Ribs<\/h2>\n
4\u20135 lbs beef short ribs<\/p>\n
2 tablespoons olive oil<\/p>\n
2 teaspoons kosher salt<\/p>\n
1 teaspoon black pepper<\/p>\n
2 teaspoons smoked paprika<\/p>\n
1 teaspoon garlic powder<\/p>\n
1 teaspoon onion powder<\/p>\n
1 teaspoon Cajun seasoning<\/p>\n
1 teaspoon dried thyme<\/p>\n
1 large onion, sliced<\/p>\n
5 garlic cloves, smashed<\/p>\n
2 cups beef broth<\/p>\n
2 tablespoons Worcestershire sauce<\/p>\n
Homemade BBQ Glaze<\/h3>\n
1 cup ketchup<\/p>\n
\u00bc cup brown sugar<\/p>\n
2 tablespoons honey<\/p>\n
2 tablespoons apple cider vinegar<\/p>\n
1 tablespoon Dijon mustard<\/p>\n
1 tablespoon Worcestershire sauce<\/p>\n
1 teaspoon smoked paprika<\/p>\n
\u00bd teaspoon garlic powder<\/p>\n
\u00bc teaspoon cayenne pepper (optional)<\/p>\n
For the Yellow Rice<\/h2>\n
2 cups long-grain white rice<\/p>\n
3\u00bd cups chicken broth<\/p>\n
2 tablespoons butter<\/p>\n
1 teaspoon turmeric<\/p>\n
\u00bd teaspoon garlic powder<\/p>\n
\u00bd teaspoon onion powder<\/p>\n
Salt to taste<\/p>\n
For the Southern Baked Mac & Cheese<\/h2>\n
12 oz elbow macaroni<\/p>\n
4 tablespoons butter<\/p>\n
3 tablespoons flour<\/p>\n
3 cups whole milk<\/p>\n
1 cup heavy cream<\/p>\n
2 cups sharp cheddar cheese<\/p>\n
1 cup Colby Jack cheese<\/p>\n
\u00bd cup mozzarella cheese<\/p>\n
\u00bd teaspoon smoked paprika<\/p>\n
Salt and pepper to taste<\/p>\n
For the Collard Greens<\/h2>\n
2 large bunches collard greens, chopped<\/p>\n
1 smoked turkey leg (or smoked ham hock)<\/p>\n
1 small onion, diced<\/p>\n
3 garlic cloves, minced<\/p>\n
4 cups chicken broth<\/p>\n
1 tablespoon apple cider vinegar<\/p>\n
1 teaspoon sugar<\/p>\n
Salt, pepper, and red pepper flakes to taste<\/p>\n
Instructions:<\/h1>\nStep 1: Prepare the Short Ribs<\/h2>\n
Pat the ribs dry.<\/p>\n
Season generously with:<\/p>\n
Salt<\/p>\n
Black pepper<\/p>\n
Smoked paprika<\/p>\n
Garlic powder<\/p>\n
Onion powder<\/p>\n
Cajun seasoning<\/p>\n
Thyme<\/p>\n
Heat olive oil in a Dutch oven.<\/p>\n
Sear the ribs 3\u20134 minutes per side until deeply browned.<\/p>\n
Remove and set aside.<\/p>\n
Step 2: Braise<\/h2>\n
In the same pot, cook onions until softened.<\/p>\n
Add garlic.<\/p>\n
Pour in beef broth and Worcestershire sauce.<\/p>\n
Return the ribs to the pot.<\/p>\n
Cover and bake at 325\u00b0F (163\u00b0C)<\/strong> for 3\u00bd\u20134 hours<\/strong>, until fork tender.<\/p>\nStep 3: Make the BBQ Glaze<\/h2>\n
Whisk together:<\/p>\n
Ketchup<\/p>\n
Brown sugar<\/p>\n
Honey<\/p>\n
Apple cider vinegar<\/p>\n
Dijon mustard<\/p>\n
Worcestershire sauce<\/p>\n
Smoked paprika<\/p>\n
Garlic powder<\/p>\n
Cayenne (optional)<\/p>\n
Simmer for 10 minutes until thickened.<\/p>\n
Brush generously over the cooked ribs.<\/p>\n
Broil for 3\u20135 minutes until caramelized.<\/p>\n
Step 4: Prepare the Yellow Rice<\/h2>\n
Melt butter in a saucepan.<\/p>\n
Toast the rice for 2 minutes.<\/p>\n
Add turmeric, garlic powder, onion powder, and chicken broth.<\/p>\n
Cover and simmer for 18\u201320 minutes until fluffy.<\/p>\n
Step 5: Make the Baked Mac & Cheese<\/h2>\n
Cook macaroni until al dente.<\/p>\n
Prepare a cheese sauce with butter, flour, milk, heavy cream, and cheeses.<\/p>\n
Combine with pasta.<\/p>\n
Transfer to a baking dish.<\/p>\n
Bake at 375\u00b0F (190\u00b0C)<\/strong> for 20\u201325 minutes until golden and bubbling.<\/p>\nStep 6: Cook the Collard Greens<\/h2>\n
Saut\u00e9 onion and garlic.<\/p>\n
Add chicken broth and smoked turkey.<\/p>\n
Simmer for 30 minutes.<\/p>\n
Add collard greens, vinegar, sugar, salt, pepper, and red pepper flakes.<\/p>\n
Cook for 1\u00bd\u20132 hours until tender.<\/p>\n
Shred the smoked turkey meat and stir it back into the greens.<\/p>\n
Step 7: Assemble the Plate<\/h2>\n
Arrange on each plate:<\/p>\n
A bed of seasoned yellow rice<\/p>\n
BBQ-glazed beef short ribs<\/p>\n
Creamy baked mac and cheese<\/p>\n
Southern collard greens<\/p>\n
Brush the ribs with extra BBQ glaze before serving.<\/p>\n
Tips<\/h1>\n
Beef short ribs become most tender when cooked low and slow.<\/p>\n
Broiling after glazing creates a beautiful sticky BBQ crust.<\/p>\n
Freshly grated cheese gives the smoothest mac and cheese.<\/p>\n
Let the ribs rest for 10 minutes before serving.<\/p>\n
Storage<\/h1>\n
Refrigerator:<\/strong> Up to 4 days in an airtight container.<\/p>\nFreezer:<\/strong> Short ribs freeze well for up to 3 months.<\/p>\nReheat:<\/strong> Warm covered in the oven with a splash of beef broth to keep the meat moist.<\/p>\nServing Suggestions<\/h1>\n
Pair with:<\/p>\n
Southern cornbread<\/p>\n
Black-eyed peas<\/p>\n
Sweet tea<\/p>\n
Fried okra<\/p>\n
Homemade biscuits<\/p>\n
Peach cobbler or banana pudding<\/p>\n
Final Thoughts<\/h1>\n
This Homemade Southern BBQ Beef Short Rib Plate<\/strong> 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.<\/p>\n","protected":false},"excerpt":{"rendered":"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 […]<\/p>\n","protected":false},"author":1,"featured_media":6009,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"footnotes":""},"categories":[8,10],"tags":[],"class_list":["post-6006","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-soul-food"],"yoast_head":"\n
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