Deviled Grilled Short Ribs Recipes

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NEELYS SHORT RIBS



Neelys Short Ribs image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 3h45m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup olive oil, divided
6 pounds beef short ribs
Salt and freshly ground pepper
1 large onion, coarsely chopped
1 carrot, chopped
4 cloves garlic, chopped
2 celery ribs, chopped
1 tablespoon tomato paste
2 cups dry red wine
3 cups low-sodium chicken stock
1 (15-ounce) can diced tomatoes, in thick puree
3 thyme sprigs
1 bay leaf
1 orange, zested
1 tablespoon chopped parsley leaves, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Heat about 2-tablespoons of the olive oil in a large Dutch oven over high heat.
  • Season the short ribs well with salt and pepper. Over medium heat, brown ribs for 6 minutes on each side. You will need to do this in batches. Remove the browned short ribs to a plate and repeat with remaining ribs and oil.
  • Add onion, carrots, garlic, celery, and salt and pepper to the Dutch oven and saute until softened, about 5 minutes. Add the tomato paste and wine to the vegetables and cook, stirring, about 1 minute. Add the stock, diced tomatoes, thyme, and bay leaf. Return the browned short ribs and any juices that have accumulated back into the Dutch oven. Add orange zest. Cover with a heavy lid and place in the oven and braise for 3 hours or until the meat is very tender.
  • Once the ribs are tender, remove the ribs to a platter. Taste for seasoning. Add salt and pepper, to taste. Serve the short ribs over the stone ground grits, if desired. Garnish with fresh chopped parsley.

GRILLED KOREAN-STYLE BEEF SHORT RIBS



Grilled Korean-Style Beef Short Ribs image

Go talk to your friendly neighborhood butcher, tell them you want some flanken-style beef short ribs, and give this great grill technique a try.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Korean

Time 10h20m

Yield 4

Number Of Ingredients 12

1 large Asian pear, peeled, cored and sliced
⅓ cup sherry wine
⅓ cup soy sauce
¼ cup rice vinegar
⅛ cup brown sugar
3 cloves garlic, peeled
5 slices fresh ginger, peeled and thinly sliced
1 tablespoon hoisin sauce
1 tablespoon hot chile paste (such as sambal oelek)
1 teaspoon sesame oil
4 pounds beef short ribs, trimmed
1 chopped green onion for garnish

Steps:

  • Mix pear slices, sherry wine, soy sauce, rice vinegar, brown sugar, garlic, ginger, hoisin sauce, hot chili paste, and sesame oil in a blender until smooth, about 4 minutes.
  • Arrange short ribs in a 9x13-inch baking dish and coat completely with marinade. Cover baking dish with plastic wrap and transfer to the refrigerator to marinate for 8 to 12 hours.
  • Remove short ribs to a plate and blot dry with paper towel to remove excess marinade.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Grill short ribs until firm, hot, and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Nutrition Facts : Calories 1053.7 calories, Carbohydrate 24.1 g, Cholesterol 186.5 mg, Fat 85.3 g, Fiber 3 g, Protein 44.8 g, SaturatedFat 35.7 g, Sodium 1521.6 mg, Sugar 14 g

Provided by Collette Duck

Categories     Main Dish Recipes     Rib Recipes

Time 1h16m

Yield 6

Number Of Ingredients 11

2 pounds beef short ribs, cut flanken-style
2 tablespoons white sugar
2 tablespoons steak seasoning
⅓ cup soy sauce
2 tablespoons white vinegar
2 tablespoons maple syrup
2 tablespoons cayenne pepper
2 teaspoons cayenne pepper
1 teaspoon sesame oil
½ teaspoon ground ginger
½ teaspoon red pepper flakes

Steps:

  • Season short ribs with sugar and steak seasoning; rub over both sides.
  • Whisk soy sauce, vinegar, maple syrup, 2 tablespoons plus 2 teaspoon cayenne pepper, sesame oil, ginger, and red pepper flakes together in a small bowl to make marinade.
  • Pour marinade into a large resealable plastic bag. Add short ribs. Seal and let marinate in the refrigerator, 1 to 4 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove short ribs from marinade; discard marinade. Grill short ribs until well-browned, about 3 minutes per side.

Nutrition Facts : Calories 372.7 calories, Carbohydrate 12.4 g, Cholesterol 62 mg, Fat 29.1 g, Fiber 1 g, Protein 15.6 g, SaturatedFat 12 g, Sodium 1753.7 mg, Sugar 8.7 g

JANE'S BARBECUED SHORT RIBS



Jane's Barbecued Short Ribs image

A recipe I got from an dear friend many, many years ago, who got it from her mother. Very easy, and wonderful flavor. Good in the summer and even better in the winter on a cold night. Can also cook it in the slow cooker. Then when you come home from work, all you have to do is either grill or broil them to brown them before serving. Serve with mashed potatoes or potato salad or egg noodles.

Provided by Cookn Gma

Categories     Main Dish Recipes     Rib Recipes

Time 10h20m

Yield 4

Number Of Ingredients 11

3 pounds bone-in beef short ribs
2 onions, finely chopped
1 cup tomato sauce
1 cup water
¼ cup cider vinegar
3 tablespoons white sugar, or more to taste
2 tablespoons chopped fresh parsley
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
1 teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Place beef ribs in a large resealable plastic bag. Add onions, tomato sauce, water, vinegar, sugar, parsley, horseradish, mustard, salt, and black pepper. Squeeze excess air out of bag and seal. Marinate in refrigerator overnight or up to 24 hours, turning bag several times.
  • Transfer beef and marinade to a large pot and bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender and falling off the bones, about 2 hours. Remove beef from liquid with a slotted spoon.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Arrange beef on preheated grill and cook until browned on all sides, about 10 minutes.

Nutrition Facts : Calories 782.1 calories, Carbohydrate 18.8 g, Cholesterol 139.8 mg, Fat 62.8 g, Fiber 2.1 g, Protein 33.8 g, SaturatedFat 26.5 g, Sodium 1038.1 mg, Sugar 14.5 g

BARBEQUE STYLE BRAISED SHORT RIBS



Barbeque Style Braised Short Ribs image

Beef short ribs are a highly flavorful cut; this method of cooking makes the meat so tender you won't need a knife. The thick rich sauce is delicious served with mashed potatoes and the carrots that cook with the ribs.

Provided by Valerie Brunmeier

Categories     Main Dish Recipes     Rib Recipes

Time 3h15m

Yield 6

Number Of Ingredients 10

2 tablespoons vegetable oil
5 pounds lean beef short ribs, cut into 3-inch pieces
1 teaspoon salt
½ teaspoon fresh ground black pepper
1 large onion, cut into thick slices and separated into rings
5 carrots, peeled and cut into chunks
4 cloves garlic, coarsely chopped
1 (16 ounce) can tomato sauce
1 cup barbeque sauce
1 cup beef broth

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven, and brown the ribs on all sides, about 5 minutes, working in batches if necessary. Sprinkle ribs with salt and black pepper as they brown. Transfer cooked ribs to paper towels to blot up extra oil.
  • Stir the onion rings and carrots into the same pot, and cook and stir until the onions turn translucent and start to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 more minute. Mix in tomato sauce, barbeque sauce, and beef broth; bring the sauce to a boil, and simmer for 1 minute to blend flavors. Stir in the browned ribs.
  • Cover the pot, and bake in the preheated oven until the rib meat is very tender, about 2 1/2 hours. Turn the ribs occasionally while cooking. Season to taste with salt and black pepper before serving hot.

Nutrition Facts : Calories 649.4 calories, Carbohydrate 28 g, Cholesterol 153.8 mg, Fat 35 g, Fiber 3.5 g, Protein 53.3 g, SaturatedFat 13.6 g, Sodium 1520.5 mg, Sugar 17.8 g

GRILLED SHORT RIBS



Grilled Short Ribs image

These use the type of short ribs that are cut between the bones, rather than the more common type of short ribs that are cut across the bones. Recipe source: Bon Appetit (June 2007)

Provided by ellie_

Categories     Meat

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup soy sauce
1/2 cup brown sugar
4 garlic cloves, minced
1 tablespoon sesame oil
12 beef short ribs (1/2 inch x 1/2 flanken style short ribs)
lettuce leaf
sticky rice
red miso

Steps:

  • Whisk together marinade ingredients (soy sauce - oil) in a 15 x 10 inch pan and add ribs to marindade, turning to coat and let marinade for 30 minutes to 2 hours at room temperature.
  • Prepare grill to medium high heat.
  • Brush grill with oil.
  • Grill ribs until cooked through (5 minutes per side).
  • Remove meat from bones.
  • Wrap meat in lettuce leavs with a small amount of miso and sticky rice.

GRILLED BBQ SHORT RIBS WITH DRY RUB



Grilled BBQ Short Ribs with Dry Rub image

Foil packets make these ribs fall-off-the-bone tender and keep all the savory flavor inside.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h25m

Yield 4

Number Of Ingredients 9

1 tablespoon packed brown sugar
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
4 pounds beef short ribs (bone-in), trimmed of fat
Ice cubes
½ cup barbecue sauce, plus additional for serving
Reynolds Wrap® Heavy Duty Aluminum Foil

Steps:

  • Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Rub all surfaces of meat generously with the dry mixture. Place ribs in the prepared dish in a single layer. Cover and chill the ribs in the refrigerator 30 minutes to 1 hour.
  • Preheat grill to medium indirect heat. Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
  • Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1 1/2 to 2 hours or until tender.
  • Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape.; then open top of foil packet. Brush ribs with 1/2 cup barbecue sauce. Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once.
  • Serve with additional barbecue sauce as desired.

Nutrition Facts : Calories 1007 calories, Carbohydrate 17.2 g, Cholesterol 186.4 mg, Fat 83.9 g, Fiber 1.6 g, Protein 43.4 g, SaturatedFat 35.4 g, Sodium 1053.8 mg, Sugar 11.9 g

DEVILED BEEF SHORT RIBS



Deviled Beef Short Ribs image

Provided by Food Network

Categories     main-dish

Time P1DT2h30m

Yield 6 to 8 servings

Number Of Ingredients 23

6 pounds short ribs (have butcher cut them into serving sized pieces)
For marinade
2 tablespoons olive oil
2 cups red wine
4 cloves chopped garlic
2 tablespoons dry mustard
1 teaspoon ground coriander
1/2 teaspoon dried thyme
1 teaspoon freshly grated ginger
2 bay leaves
6 tablespoons molasses
1/4 cup red wine vinegar
1/3 cup vegetable oil
3/4 cup flour
1 cup finely diced onion
1/2 cup each finely diced celery, carrots and turnips
1 tablespoon chili powder
1/4 cup tomato paste
2 cups beef broth
1/2 cup prepared chili sauce
1/4 cup Dijon mustard
2 tablespoons white horseradish
1/2 cup dry white bread crumbs

Steps:

  • Place short ribs in noncorrodible vessel. Combine ingredients for marinade and pour over ribs; marinate, covered, for 24 hours in the refrigerator, turning them once. Remove from marinade; pat dry and reserve marinade for later.
  • Heat oil in an 8 quart casserole, wide enough to accommodate the ribs in a single layer. While the oil is heating up, dredge short ribs in flour and shake off excess. Sear them for 5 minutes a side or until they are golden brown all over. Remove them to a plate. In the remaining oil saute the onions, celery, carrots, and turnips for 10 minutes, stirring frequently with a wooden spoon. Add the chili powder, tomato paste, broth and reserved marinade and boil, over medium heat for 5 minutes or until slightly reduced. Season to taste with salt and pepper. Return the short ribs to the casserole and cover. Braise over low heat for 1 hour and 45 minutes or until fork tender. Remove the short ribs from the sauce and place them on a large baking pan. Strain the sauce, through a sieve into a medium saucepan. Skim off the fat, season to taste with salt and pepper and keep warm, over low heat. Reheat ribs in sauce.
  • Second time around: Preheat the broiler. Combine all the coating ingredients and spread them
  • over the short ribs. Broil short ribs, 4 inches away from heat source, for 3 to 4 minutes or until lightly browned. Serve immediately with sauce.

DEVILED SHORT RIBS



Deviled Short Ribs image

Short ribs start out tough but end up tender after a long, moist roast in the oven.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Number Of Ingredients 20

8 pieces English cut beef short ribs, about 6 pounds
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 medium carrots, peeled and sliced
2 ribs celery, sliced
1 large onion, quartered
6 cloves garlic, crushed
1 bay leaf
1 sprig fresh rosemary
21/2 cups homemade chicken broth or low-sodium canned
1/3 cup red wine vinegar
1/3 cup dry mustard
1/3 cup honey
1 tablespoon water
1 teaspoon kosher salt
5 ounces sourdough bread, crusts trimmed, and torn into large chunks
2 cloves garlic, minced
3 tablespoons minced fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

Steps:

  • For the ribs: Preheat the oven to 350 degrees F.
  • Lay the short ribs meaty side up in a large roasting pan and season with salt and pepper. Scatter the carrots, celery, onion, garlic, bay leaf, and rosemary around the ribs. Add the chicken broth and vinegar. Set the pan directly over 2 burners and bring to a simmer over high heat. Lay a sheet of parchment paper over the ribs and transfer to the oven. Cook until the meat is fork-tender, about 2 hours. Remove from the oven and cool in the liquid, about 30 minutes. (The dish can be prepared up to this point 1 day ahead, covered, and refrigerated.)
  • For the coating: Whisk the mustard with the honey, water, and 1/2 teaspoon of the salt. Pulse the bread to make coarse bread crumbs in a food processor. Add the garlic, parsley, olive oil, remaining 1/2 teaspoon salt, and the pepper, to taste, and pulse briefly to combine. Transfer mixture to a shallow bowl.
  • Preheat the oven to 450 degrees F.
  • Remove the ribs from the braising liquid (reserve liquid for other uses) and pat dry. Brush the meaty side of each rib with some of the mustard mixture, then press it into the bread crumb mixture to coat. Arrange the ribs on a baking sheet and roast until the bread crumbs are brown and crisp, 20 to 25 minutes. Serve the ribs hot or at room temperature.

Nutrition Facts : Calories 1370, Fat 75 grams, SaturatedFat 30 grams, Cholesterol 400 milligrams, Sodium 1310 milligrams, Carbohydrate 30 grams, Fiber 3 grams, Protein 136 grams

DEVILED SHORT RIBS



Deviled Short Ribs image

Short ribs start out tough but end up tender after a long, moist roast in the oven.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 4 servings

Number Of Ingredients 19

8 pieces English-style beef short ribs, about 6 pounds (see Cook's Note)
Kosher salt and freshly ground black pepper
2 medium carrots, peeled and sliced
2 ribs celery, sliced
1 large onion, quartered
6 cloves garlic, smashed
1 bay leaf
1 sprig fresh rosemary
2 1/2 cups chicken broth, homemade or low-sodium canned
1/3 cup red wine vinegar
1/3 cup dry English-style mustard
1/3 cup honey
1 tablespoon water
1 teaspoon kosher salt
5 ounces sourdough bread, crusts trimmed, and torn into large chunks
2 cloves garlic, minced
3 tablespoons minced fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

Steps:

  • For the ribs: Preheat the oven to 350 degrees F.
  • Lay the short ribs meaty side up in a large roasting pan and season with salt and pepper. Scatter the carrots, celery, onion, garlic, bay leaf, and rosemary around the ribs. Add the chicken broth and vinegar. Set the pan directly over 2 burners and bring to a simmer over high heat. Lay a sheet of parchment paper over the ribs and transfer to the oven. Cook until the meat is fork-tender, about 2 hours. Remove from the oven and cool in the liquid, about 30 minutes. (The dish can be prepared up to this point 1 day ahead, covered, and refrigerated.)
  • For the coating: Whisk the mustard with the honey, water, and 1/2 teaspoon of the salt. Pulse the bread to make coarse breadcrumbs in a food processor. Add the garlic, parsley, olive oil, remaining 1/2 teaspoon salt, and the pepper, to taste, and pulse briefly to combine. Transfer mixture to a shallow bowl.
  • Preheat the oven to 450 degrees F.
  • Remove the ribs from the braising liquid (reserve liquid for other uses) and pat dry. Brush the meaty side of each rib with some of the mustard mixture, then press it into the breadcrumb mixture to coat. Arrange the ribs on a baking sheet and roast until the breadcrumbs are brown and crisp, 20 to 25 minutes. Serve the ribs hot or at room temperature.

CROCK POT DEVILED SHORT RIBS



Crock Pot Deviled Short Ribs image

Make and share this Crock Pot Deviled Short Ribs recipe from Food.com.

Provided by Julie Leo

Categories     Meat

Time 7h10m

Yield 6 serving(s)

Number Of Ingredients 15

3 1/2-4 lbs short rib of beef
1/4 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
2 medium onions, sliced
1/2 cup dry red wine
1/2 cup chili sauce
3 tablespoons brown sugar
3 tablespoons vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
2 tablespoons flour
1 -2 tablespoon water

Steps:

  • Combine 2 tablespoons flour, the salt, and pepper in a bowl or food storage bag.
  • Dredge or toss ribs with the flour mixture.
  • Heat oil in large skillet over medium high heat; add ribs and brown on all sides.
  • Pour off excess fat.
  • In crock pot, combine ribs, onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder.
  • Cover and cook on LOW for 7 to 9 hours.
  • Turn to HIGH.
  • Dissolve 1 tablespoons flour in 1 or 2 tablespoons water.
  • Stir into crock pot.
  • Cook on HIGH for about 10 to 15 minutes longer, or until slightly thickened.
  • Serve with noodles or rice.

GRILLED SHORT RIBS



Grilled Short Ribs image

Make and share this Grilled Short Ribs recipe from Food.com.

Provided by philip dreger

Categories     Meat

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

1 cup balsamic vinegar
1 cup soy sauce
1 teaspoon honey
1 tablespoon ginger, peeled and minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon oregano, dried
1 teaspoon coriander seed, toasted and crushed
1 tablespoon orange zest
1 tablespoon lemon zest
3 lbs bone-in beef short ribs, sliced crosswise 1/2 thick
1/3 cup sesame seeds, toasted
fresh cilantro, springs (to garnish)

Steps:

  • Combine vinegar, soy, honey, ginger, garlic, red pepper, oregano, coriander, zests and black pepper.
  • Add ribs and turn to coat.
  • Cover and marinate in fridge for at least 6 hours or overnight.
  • Prepare grill to medium high heat.
  • Drain ribs and discard marinade.
  • Grill ribs until slightly charred and crispy, about 3 minutes on a side.
  • Remove from grill, transfer to cutting board.
  • Chop each rib into 3 or 4 peices.
  • Transfer to platter and sprinkle with sesame sees and cilantro.

GRILLED SHORT RIBS



Grilled Short Ribs image

Categories     Sauce     Side

Yield makes 6 to 8 servings

Number Of Ingredients 12

4 stalks lemongrass
8 cloves garlic, minced
4 green onions, green and white parts, sliced
1 (2-inch) knob fresh ginger, peeled and minced
3 tablespoons sugar
1/2 cup soy sauce
1/3 cup Sriracha, plus more for garnish
1/4 cup honey
3 tablespoons toasted sesame oil
1/4 cup white sesame seeds
4 pounds flanken-cut short ribs
Steamed rice, to serve

Steps:

  • Remove the tough, outermost layers from the lemongrass stalks. Discard along with the top green portion and the root end. Mince the remaining pale bottom portion. In a pestle, combine with the garlic, green onions, ginger, and sugar, and make them into a paste using a mortar. Or process in a food processor until very finely minced. Mix in the soy sauce, Sriracha, honey, sesame oil, and sesame seeds, stirring to combine. In a large bowl, pour the marinade over the ribs, tossing lightly to coat the ribs evenly. Refrigerate, covered, for at least 4 hours, preferably overnight.
  • Preheat the grill or broiler to high heat. Shake excess marinade off the ribs. Cook the ribs until they reach medium-well, 3 to 4 minutes per side. Serve over steamed rice. Garnish with Sriracha, if desired.
  • OVER THE TOP TIP
  • Serve your short ribs over Sriracha and SPAM Fried rice (page 75). The Nguyen family barbecues always had a tray of torn iceberg lettuce and sliced cucumbers with a side of ranch dressing. I like to do the same, but with SriRANCHa (page 20)!

DEVILED SHORT RIBS WITH PUMPKIN, CHICKPEAS AND KALE



Deviled Short Ribs With Pumpkin, Chickpeas And Kale image

Provided by Elaine Louie

Categories     dinner, main course

Time 3h45m

Yield 6 servings

Number Of Ingredients 18

6 short ribs, about 1 pound each
2 tablespoons kosher salt
2 tablespoons cracked black peppercorns
1/4 cup vegetable or light olive oil
3 cups chopped onions
6 cloves garlic, finely chopped
2 tablespoons brown sugar
12 ounces porter or stout
4 cups beef, veal, chicken, vegetable stock or water
3 cups diced fresh pumpkin or winter squash (butternut or acorn)
2 cups canned chickpeas, drained
3 tablespoons Dijon mustard
1 teaspoon dry mustard
2 tablespoons white wine
2 cups fresh bread crumbs
1/4 cup chopped fresh parsley
2 cups chopped fresh kale, or Swiss chard
Freshly grated horseradish root, optional

Steps:

  • Preheat oven to 325 degrees. Rinse short ribs, and dry thoroughly with paper towels. Season with salt and pepper. In a large ovenproof casserole over high heat, heat oil and add ribs. Sear until well browned and crusty on all sides.
  • Remove ribs from pan, and reduce heat to medium. Add onions, and saute until just beginning to brown, about 10 minutes. Add garlic, brown sugar, porter and stock. Return ribs to pan, coverpan and bake in oven until meat is very tender, about 3 hours. Remove pan from oven. Transfer ribs to a platter, and keep warm.
  • Add pumpkin to casserole, and place pan over medium-high heat. Cook until the liquid has reduced and thickened and the pumpkin is just tender, about 5 to 7 minutes. Reduce heat to low, and add chickpeas.
  • Preheat oven to 475 degrees, or a broiler with a rack 3 inches from heat. In a small mixing bowl, combine the Dijon mustard, dry mustard and white wine. Brush mixture on all sides of the short ribs. In a bowl, combine bread crumbs and parsley. Pat onto short ribs. Place ribs on a baking sheet, and place in oven or under broiler. Cook until hot and crispy, being careful to avoid burning, about 5 minutes. While ribs are browning, add kale to pumpkin and chickpea mixture. Simmer until heated.
  • To serve, spoon pumpkin ragout into large flat soup plates. Place a serving of short ribs on top of each plate. Sprinkle with freshly grated horseradish, if desired, and serve immediately.

GRILLED BRAISED SHORT RIBS



Grilled Braised Short Ribs image

Provided by Florence Fabricant

Categories     dinner, project, main course

Time 6h30m

Yield 4 to 6 servings

Number Of Ingredients 14

12 cloves garlic, crushed
Coarse salt
1 slab short ribs with bones, about 3 pounds
Freshly ground black pepper
2 tablespoons extra virgin olive oil
1/2 cup diced carrots
1/2 cup diced onions
1/2 cup diced leeks
2 sprigs fresh thyme
1 bay leaf
3 cups dry red wine
1/3 cup red wine vinegar
2 cups veal, mushroom or chicken stock
1 tablespoon unsalted butter, softened

Steps:

  • Place 2 cloves garlic and some coarse salt in a mortar, and pulverize to a paste. Rub meat with paste and sprinkle with pepper. Set aside 1 hour.
  • Heat 1 tablespoon oil in a heavy saucepan. Add carrots, onions, leeks and remaining garlic. Sauté over low heat until soft but not brown. Stir in thyme and bay leaf. Add wine and vinegar, bring to simmer, transfer to bowl. Set aside to cool to room temperature.
  • Place ribs and wine mixture in a large heavy-duty plastic bag. Seal well, and refrigerate 8 to 24 hours.
  • Preheat oven to 275 degrees. Remove ribs from marinade, scraping off vegetables. Pour marinade with vegetables into saucepan. Add stock and bring to simmer.
  • Pat ribs dry; season with salt and pepper. Heat remaining oil in large skillet, add ribs and quickly brown on all sides. Transfer to roasting pan. Pour heated marinade over ribs, cover with parchment paper and foil, and roast 3 1/2 to 4 hours, until fork-tender. Remove from oven, and let stand 10 minutes.
  • Remove ribs from liquid. Remove bones, and trim all gristle and surface fat, keeping meat in one large slab. (Meat can now be refrigerated up to 3 days before grilling.)
  • Strain liquid and skim off grease. (If ribs won't be grilled immediately, liquid can be refrigerated until fat solidifies to simplify removal.) Boil down strained liquid until reduced to barely 1 cup and slightly thickened. Remove from heat, and whisk in butter bit by bit. Season to taste with salt and pepper, and keep warm.
  • To serve, slice slab of meat in half horizontally with a large knife, and cut each piece into two or three portions. Place meat on grill or in grill pan over high heat, and sear briefly on both sides until heated through, lightly browned and traced with grill marks. Serve drizzled with sauce.

Nutrition Facts : @context http, Calories 1117, UnsaturatedFat 46 grams, Carbohydrate 12 grams, Fat 92 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 39 grams, Sodium 1130 milligrams, Sugar 3 grams, TransFat 0 grams

DEVILED GRILLED SHORT RIBS



Deviled Grilled Short Ribs image

Make and share this Deviled Grilled Short Ribs recipe from Food.com.

Provided by riffraff

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

1/4 cup spicy brown mustard
3 tablespoons horseradish
3 tablespoons Worcestershire sauce
2 -3 lbs short rib of beef, cut into serving size pieces
unseasoned meat tenderizer

Steps:

  • Prepare grill.
  • Combine mustard, horseradish and Worcestershire in a bowl.
  • Sprinkle beef with meat tenderizer.
  • Place meat on grill over medium heat.
  • Cook 30 to 40 minutes, turning often or until desired doneness is reached.
  • Brush with mustard mixture during the last 10 minutes of cooking.

Nutrition Facts : Calories 904.2, Fat 82.7, SaturatedFat 35.8, Cholesterol 172.4, Sodium 446.4, Carbohydrate 5, Fiber 0.9, Sugar 2.6, Protein 33.4

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best-grilled-beef-short-ribs-recipe-sunday-supper image
2022-01-17 Pat down to ensure the seasonings stay on while grilling and to encourage the beef to soak up all of that delicious flavor. How to grill beef short ribs: Grill on medium high heat for 8-10 minutes, flipping halfway. Melt a pat …
From sundaysuppermovement.com


8 FORK-TENDER CROCKPOT SHORT RIB RECIPES - THE SPRUCE …
8-fork-tender-crockpot-short-rib-recipes-the-spruce image
2022-01-19 Beef short ribs were meant for long, slow braising at a low heat and a slow cooker may just be one of the best ways to get them to the perfect level of fall-off-the-bone doneness. After cooking away for hours in your …
From thespruceeats.com


DEVILED BEEF SHORT RIBS - GOODHOUSEKEEPING.COM
2007-06-25 Directions. In small bowl, mix mustard, horseradish, and Worcestershire. Sprinkle beef short ribs with meat tenderizer as label directs. Place short ribs on grill over medium …
From goodhousekeeping.com
Cuisine American
Total Time 35 mins
Servings 6
Calories 315 per serving
  • Cook short ribs 30 minutes for medium-rare or until of desired doneness, turning ribs often and brushing with mustard mixture frequently during last 10 minutes of cooking.


GRILLED SHORT RIBS WITH CHIMICHURRI SAUCE - MACHEESMO
2021-07-26 1) Give the ribs a liberal dose of Kosher salt and pepper and let them sit at room temperature for about 20 minutes before hitting the grill. Cover them lightly so they don’t attract dust and dirt. 2) Put the ribs fat side down, on the hottest part of your grill.
From macheesmo.com


SWEET-AND-SPICY GRILLED BEEF SHORT RIBS RECIPE - FOOD & WINE
Step 1. In a medium bowl, mix all of the ingredients except the short ribs, oil, lemon and slaw. Rub the mixture all over the short ribs and let stand …
From foodandwine.com


DEVILED BEEF SHORT RIBS RECIPR | MONMOUTH MEATS
2014-03-13 Arrange ribs, meat side down in a 13 by 9 inch baking dish. cover dish tightly with aluminum foil and roast until meat is nearly tender, (about 3 hours) 3. Meanwhile, melt butter in 12 inch skillet over medium high heat. Add panko and cook, stirring often, until golden brown, about 3 minutes. Off heat, stir in parsley and lemon zest and ...
From monmouthmeats.com


SLOW COOKER BONELESS BEEF SHORT RIBS RECIPE - THE SPRUCE EATS
2021-12-12 Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the floured beef short ribs and cook for about 6 to 8 minutes, turning to brown all sides. Transfer the ribs to the slow cooker. Add the onion and mushrooms to the skillet and cook, stirring, for 3 minutes, or until onions are softened.
From thespruceeats.com


SMOKED AND BRAISED BEEF SHORT RIBS RECIPE - Z GRILLS
2022-03-09 Place the ribs in the center of the foil sheets and wrap up like a packet leaving one end open. Pour in the sweet sauce and close the packet. Pour in the sweet sauce and close the packet. Place ribs back into the smoker, and cook until the internal temperature reaches 200 °F.
From blog.zgrills.com


BRAISED BEEF SHORT RIBS RECIPE | CDKITCHEN.COM
Cool to room temperature, about 1 hour. For the short ribs: Add ribs to brine and chill at least 4 and up to 24 hours. Remove ribs from brine and pat dry. Discard brine. Heat oil in 7- to 8-quart heavy ovenproof pot over moderate heat until hot but not smoking, then brown ribs, in batches if necessary, on 3 meaty sides, 5 to 8 minutes per batch.
From cdkitchen.com


TEXAS STYLE SMOKED BEEF SHORT RIBS RECIPE - SMOKED BBQ SOURCE
2021-10-27 Simple salt and pepper based seasoning works best for beef ribs. Mix the rub ingredients together and preferably add to a rub shaker to help you get an even coat of seasoning over the ribs. Before applying the rub, spread a thin layer of yellow mustard over the ribs to help the rub stick. Oil or Worchester sauce work too.
From smokedbbqsource.com


DEVILED SHORT RIBS - RECIPE | COOKS.COM
5-6 lb. beef short ribs 1/4 c. salad oil 1 1/2 tbsp. dry mustard 1 tbsp. salt 1/2 tsp. cayenne pepper 1/4 tsp. black pepper 2 beef bouillon cubes 2 c. chopped onion 2 tbsp. Worcestershire sauce 2 tbsp. horseradish 1 tbsp. Kitchen Bouquet 1 1/2 c. water
From cooks.com


BEST BRAISED BEEF SHORT RIBS RECIPE - DELISH
2018-03-13 Drain short ribs and place in a large, clean bowl. Reserve 1/2 cup of marinade and pour remainder over ribs. Cover with plastic wrap and …
From delish.com


DEVILED BEEF SHORT RIB STEW | FRENCH'S - MCCORMICK
Cover pot. Cook on high-heat setting for 5 hours (or 10 hours on low setting) until meat is tender. Remove meat and vegetables with slotted spoon to platter; keep warm. 3 Skim fat from broth. Pour broth into saucepan. Whisk cornstarch mixture into broth and simmer 2 …
From mccormick.com


SMOKED BEEF SHORT RIBS - HEY GRILL, HEY
2019-10-18 Preheat. Get that smoker running at 225 degrees F. Trim. Remove any silver skin on the top of the meat and trim off the fat cap. Season. Begin by slathering the ribs with brown mustard, then season with Beef Seasoning (or salt, pepper, and garlic powder). Smoke. Begin by smoking these short ribs for 3 hours. Spritz.
From heygrillhey.com


DEVILLED SHORT RIBS - SHORT RIBS ARE BECOMING A MORE POPULAR CUT …
Method. For the ribs: 1) Preheat the oven to 180C/Gas Mark 4. 2) Lay the ribs meaty side up in a large roasting tin and season with salt and pepper. Scatter the carrots, celery, onion, garlic, bay leaf, and rosemary around the ribs. Add the chicken stock and vinegar.
From foodnetwork.co.uk


KOREAN KALBI BBQ SHORT RIBS RECIPE - RECIPES.NET
2022-03-21 Mix the soy sauce, pear, yellow onion, brown sugar, garlic, sesame oil, mirin, and short ribs together in a large bowl. Marinate for at least 24 hours, then drain from the marinade before cooking. Cook in the oven for 12 to 14 minutes …
From recipes.net


CROCKPOT DEVILED SHORT RIBS - MASTERCOOK
2015-06-16 3 1/2 to 4 pounds beef short ribs; 1/4 cup (4 tablespoons) all-purpose flour, divided; 1 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons vegetable oil
From mastercook.com


DEVILED SHORT RIBS - RECIPE | COOKS.COM
3 lb. short ribs 2 tbsp. mustard 2 tsp. salt 1/2 tsp. chili powder 1/2 tsp. sugar 2 tbsp. lemon juice 1 clove garlic, crushed Pepper 1 sm. onion 2/3 c. water
From cooks.com


HOW TO COOK PORK RIBS ON A GAS GRILL - THE TRAVELING SPICE
2020-08-11 Remove the ribs from the grill, saving the juice. Increase the temp to high. Brush the ribs with BBQ sauce or reserved juice on all sides and return to the hot grill. Cook for 5-10 minutes, flip and cook for an extra 5-10 minutes to brown each side. Remove from the grill and allow to rest for 10 minutes before slicing.
From travelingspiceco.com


DEVILED SHORT RIBS - RECIPE | COOKS.COM
2 tbsp. vegetable oil 4 lb. beef short ribs 2 med. onions, sliced 1 tbsp. dry mustard 1 tbsp. Worcestershire sauce 1 tsp. salt 1 tsp. curry powder 1/4 tsp. ground red pepper
From cooks.com


RECIPE: DEVILED BEEF SHORT RIB STEW (CROCK POT) - RECIPELINK.COM
DEVILED BEEF SHORT RIB STEW 4 pounds beef short ribs, trimmed 2 pounds small red potatoes, scrubbed and scored 8 carrots, peeled and cut into chunks 2 onions, cut into thick wedges 1 (12 ounce) bottle beer or non-alcoholic malt beverage 8 tablespoons French’s Deli Brown Mustard, divided use 3 tablespoons French’s Worcestershire Sauce, divided use 2 …
From recipelink.com


DEVILED CHICKEN TIGHS - RECIPES | COOKS.COM
2022-06-17 barbecue short ribs. down east shrimp. chocolate oatmeal... rhubarb crumble. buttermilk blue cheese & roasted garlic dressing . peach cobbler. belgian waffles. quilter's potato salad. pepper steak stir fry. magnolia pie (buttermilk pie) garlic bread. roasted potato salad with bacon vinaigrette. oven baked barbecued ribs. stir fry beef and peppers. crock-pot chicken …
From cooks.com


GRILLED SHORT RIBS WITH SMOKED SPANISH PAPRIKA RUB
2017-09-21 Put the grill grate on the grill, and clean with a grill brush. Cook ribs for 4 minutes a side: Set the short ribs on the grill over direct heat, and cook for about 4 minutes a side, until they are well browned. (I flip the short ribs in a 2-2-2-2 pattern. 2 minutes, flip, 2 minutes, flip and rotate 90 degrees to get a crosshatch of grill marks ...
From dadcooksdinner.com


BEEF SHORT RIBS SATAY RECIPE - RECIPES.NET
2021-03-05 In a mortar, combine the lemongrass, ginger, shallots, and garlic; pound to a semismooth paste. Stir in the oil, oyster sauce, fish sauce, turmeric, and the ⅓ cup coconut milk and mix well. Reserve ¼ cup of this mixture and set aside. Transfer the rest to a large mixing bowl and add the short ribs. Toss the ribs to coat, cover the bowl, and ...
From recipes.net


BARBECUED BEEF SHORT RIBS RECIPE - THE SPRUCE EATS
2021-05-17 Heat oil in Dutch oven and season ribs with salt and pepper. Place into pot and sear meat about 1 to 2 minutes on all sides. Add water, and bring to a boil, reduce heat, and allow to simmer on low for 45 minutes to 1 hour. Make sure to add more water if necessary. To prepare sauce: combine all remaining ingredients in a saucepan.
From thespruceeats.com


DEVILED BEEF SHORT RIB STEW (SLOW COOKER) - THAILAND 1 DOLLAR MEALS
2020-08-03 Place ribs on a rack fitted a broiler pan. Place pan in broiler, 6 inches from heat. Broil the ribs for 10 minutes or until well browned, turning once. While the ribs are broiling, place the vegetables in the bottom of your slow cooker. When the ribs are ready, place them on top of the vegetables. In a mixing bowl, add the beer, 6 tablespoons ...
From thailand1dollarmeals.com


DEVILED EGGS FLOWERS - RECIPES | COOKS.COM
2022-06-19 Line bottom of greased 9"x13" ... asparagus. Arrange 20 deviled egg halves on top. Make a ... to a boil, flour and butter, half and half, ... Pour sauce over eggs and asparagus. Top with buttered ... minutes or until bubbly.
From cooks.com


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