Ingredients:

  • 1.5 to 2 lbs (680g-900g) beef short ribs (English-cut or flanken-style)
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tbsp (12g) packed brown sugar
  • 1 tsp (3g) garlic powder
  • 1 tsp (3g) onion powder
  • ½ tsp (1g) smoked paprika (or regular paprika)
  • ½ tsp (1g) black pepper
  • ½ tsp (3g) salt (adjust to taste)
  • Optional: ½ tsp (1g) chili flakes or a dash of hot sauce, to taste for heat
  • Optional: 2-3 tbsp BBQ sauce of your choice (for finishing)

Instructions:

  1. In a large bowl, whisk together olive oil, soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, smoked paprika, salt, pepper, and chili flakes (if using).
  2. Add the short ribs to the bowl and toss to coat thoroughly in the marinade. Cover the bowl and refrigerate for at least 1 hour, and up to 8 hours for maximum flavor penetration.
  3. Preheat your air fryer to 375°F (190°C) for 3-5 minutes.
  4. Arrange the short ribs in a single layer in the air fryer basket, being careful not to overcrowd. You may need to cook them in batches. Air fry at 375°F (190°C) for 25-30 minutes, flipping the ribs halfway through. Check internal temperature with a meat thermometer.
  5. For fall-off-the-bone texture, the internal temperature should be at least 190°F (88°C). Aim for 200°F (93°C) if you have the time and prefer them extra tender.
  6. If desired, brush the cooked short ribs with your favorite BBQ sauce. Return the ribs to the air fryer and cook for an additional 2-3 minutes, or until the sauce is sticky and caramelized.
  7. Let the short ribs rest for 5 minutes before serving. This allows the juices to redistribute, resulting in even more tender meat. Garnish with fresh herbs, a squeeze of lime, or a drizzle of chimichurri for added brightness.