These Flintstones-style beef ribs are the biggest, meatiest ribs you ever did see. Sold in hefty 3- or 5-bone slabs, dino ribs are also called beef plate short ribs. They might not always be at the meat counter in your local grocery store, so source them online (Porter Road and Snake River Farms are my favorites) for a sure bet. A long-cooking approach, such as slow-roasting or smoking, melts the network of fat and collagen running through these ribs into lush, succulent shreds. The pastrami-inspired rub of toasty, fragrant spices bolstered by the bitter edge of coffee forms a dark crust around the meat—a cheaty invocation of the ebony-hued bark revered by pitmasters everywhere. To make it even easier, use our Spicy & Smoky Grilling Rub instead.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
cup coriander seeds
Tbsp. black peppercorns
Tbsp. fennel seeds
cup (packed) light or dark brown sugar
cup Diamond Crystal or 3 Tbsp. plus ¼ tsp. Morton kosher salt
cup ground coffee (unflavored)
cup Urfa biber or smoked paprika
Tbsp. smoked chipotle chile flakes or crushed red pepper flakes
3-bone beef short rib plate roasts (about 6 lb.)
Flaky sea salt
A spice mill or mortar and pestle
Toast ¼ cup coriander seeds, 2 Tbsp. black peppercorns, and 2 Tbsp. fennel seeds in a dry small skillet over medium heat, stirring often, until fragrant, about 4 minutes. Transfer to a spice mill or mortar and pestle and let cool. Very coarsely grind. Transfer spice mixture to a small bowl and add ½ cup (packed) light or dark brown sugar, ⅓ cup Diamond Crystal or 3 Tbsp. plus ¼ tsp. Morton kosher salt, ¼ cup ground coffee (unflavored), ¼ cup Urfa biber or smoked paprika, and 2 Tbsp. smoked chipotle chile flakes or crushed red pepper flakes; mix well. Sprinkle rub all over two 3-bone beef short rib plate roasts (about 6 lb.), concentrating most of it on meat side and patting to adhere. Place on a wire rack set inside a foil-lined rimmed baking sheet. Chill, uncovered, at least 6 hours and up to 1 day.
Place a rack in middle of oven; preheat to 300°. Cover with foil, sealing edges along sides of baking sheet to enclose. Bake until meat is tender and bones are exposed (an instant-read thermometer inserted into thickest part of ribs should register 205°), 2½–3 hours.
Carefully uncover ribs and discard foil. Return to oven and continue to bake until surface looks matte, about 30 minutes more. Remove ribs from oven and let rest at least 15 minutes before slicing between the bones.
Sprinkle cut sides with a pinch of flaky sea salt before serving.