GRILLED BBQ SHORT RIBS WITH DRY RUB
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
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
GRILLED SHORT RIBS
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
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.
JANE'S BARBECUED SHORT RIBS
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
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
Provided by Collette Duck
Categories Main Dish Recipes Rib Recipes
Time 1h16m
Yield 6
Number Of Ingredients 11
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
GRILLED SHORT RIBS WITH BALSAMIC SAUCE
Patience pays off with these fall-off-the-bone-tender short ribs, basted with a tangy-sweet glaze and grilled slow.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10h15m
Yield 4
Number Of Ingredients 10
Steps:
- In 12x8-inch (2-quart) glass baking dish or large resealable food storage plastic bag, combine vinegar, apple juice, brown sugar, soy sauce, oil, dry mustard and pepper; mix well. Add ribs, turning to coat. Cover dish or seal bag. Refrigerate at least 8 hours or up to 24 hours to marinate.
- Heat gas or charcoal grill for indirect cooking as directed by manufacturer or see p. 40 (Kitchen Tip). When grill is heated, remove ribs from marinade; reserve and refrigerate marinade. Place ribs on grill directly over drip pan. Cover grill; cook 2 to 2 1/4 hours or until tender, turning occasionally.
- During last 30 minutes of cooking time, in small saucepan, combine reserved marinade and chili sauce; mix well. Bring to a boil. Reduce heat to medium-low; simmer 20 to 30 minutes or until slightly thickened and reduced, stirring occasionally. (Sauce will be similar to syrup.) Serve sauce with ribs. Sprinkle ribs with parsley.
Nutrition Facts : Calories 440, Carbohydrate 15 g, Cholesterol 90 mg, Fat 2, Fiber 0 g, Protein 30 g, SaturatedFat 10 g, ServingSize 1/4 of Recipe, Sodium 630 mg, Sugar 14 g
GRILLED SHORT RIBS WITH LEMON AND PARSLEY
For the ideal ratio of browned, smoky exterior and rosy-red flesh, ask your butcher for the thickest short ribs he's got.
Categories Kid-Friendly Dinner Beef Rib Spring Summer Grill/Barbecue Bon Appétit Small Plates
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season ribs generously with kosher salt and pepper. Place in a shallow baking dish with onion, orange juice, lime juice, oil, and 1/2 cup chopped parsley; toss to coat.
- Cover and chill at least 3 hours.
- Let ribs sit at room temperature 1 hour before grilling.
- Prepare grill for 2-zone heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off).
- Remove ribs from marinade, scraping off excess, and grill over direct heat, turning occasionally, until charred on all sides, 15-20 minutes.
- Move ribs to indirect heat and grill, bone side down, until an instant-read thermometer inserted into thickest part registers 130° for medium-rare, 5-10 minutes (cooking past this point will yield tough meat). Transfer to a cutting board and let rest 10 minutes.
- Cut meat from bone and slice thinly against the grain (this step is key for pleasantly chewy bites); season with sea salt and pepper. Serve topped with lemon zest and parsley leaves.
- Do ahead: Ribs can be marinated 1 day ahead. Keep chilled.
GRILLED SHORT RIBS AND LETTUCES WITH MUSTARD-ORANGE DRESSING
You should be grilling flanken-style short ribs this summer: They're an affordable, quick-cooking weeknight dinner option. The ribs benefit from a bittersweet and mustardy orange marmalade marinade, and those flavors reappear as a dressing on grilled romaine and radicchio. It's a completely new spin on steak and salad-and perfect for a family feast.
Provided by Anna Stockwell
Categories Orange Mustard Vinegar Beef Rib Garlic Radicchio Lettuce Bread Summer Grill Grill/Barbecue Dinner Entertaining Backyard BBQ
Yield 4 servings
Number Of Ingredients 12
Steps:
- Stir red pepper flakes (if using), 1/2 cup marmalade, 2 Tbsp. mustard, 1 Tbsp. vinegar, and 1/2 tsp. black pepper in a small bowl.
- Place ribs in a glass baking dish; season all over with 2 tsp. salt. Pour marinade over and turn ribs to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.
- Whisk garlic, 1/4 cup plus 2 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. pepper, and remaining 1 tsp. marmalade, 2 tsp. mustard, and 2 Tbsp. vinegar in a small bowl or measuring cup.
- Prepare a grill for high heat; oil grate. Grill ribs until lightly charred and crisp around the edges, about 2 minutes per side. Transfer to a platter, season with salt, and let rest 5 minutes.
- Drizzle cut sides of romaine and radicchio with oil, then season with 1 tsp. salt. Grill, turning occasionally, until lightly charred and warmed through, about 2 minutes for the romaine and 5 minutes for the radicchio. If using bread, grill alongside radicchio until lightly charred and warmed through, about 2 minutes per side. Transfer to platter with ribs.
- Pour dressing over charred lettuces and ribs; season with more salt and pepper.
- Do Ahead: Marinade and dressing can be made 1 day ahead. Cover and chill. Ribs can be marinated 8 hours ahead. Cover and chill then let sit at room temperature at least 15 minutes and up to 1 hour before grilling.
DEVILED SHORT RIBS
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
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.
DEVILED BEEF SHORT RIBS
Provided by Food Network
Categories main-dish
Time P1DT2h30m
Yield 6 to 8 servings
Number Of Ingredients 23
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.
CROCK POT DEVILED SHORT RIBS
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
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.
ASIAN GRILLED SHORT RIBS
Make and share this Asian Grilled Short Ribs recipe from Food.com.
Provided by Rita1652
Categories Fruit
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Slice into meat (not through) about every 1/2 inch.
- Rub in brown sugar and marinate for 1 hour at room temperature.
- In a bowl mix together rest of ingredients.
- Spread mixture onto ribs and refrigerate for 1 hour more.
- Place ribs on a hot grill for 5 minutes per side.
- Let rest for 10 minutes and serve with rice.
Nutrition Facts : Calories 2117.5, Fat 187.2, SaturatedFat 74.7, Cholesterol 344.7, Sodium 3251.2, Carbohydrate 31.2, Fiber 3, Sugar 19.4, Protein 76
GRILLED SHORT RIBS
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
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 BRAISED SHORT RIBS
Provided by Florence Fabricant
Categories dinner, project, main course
Time 6h30m
Yield 4 to 6 servings
Number Of Ingredients 14
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
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
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
ROOT BEER BRAISED SHORT RIBS
With gentle heat and a lot of time, short ribs become incredibly luxurious, with a melt-in-your-mouth tenderness. This recipe's secret ingredient is a high-quality root beer-one brewed with real ingredients, not artificial flavors-that adds complex, herbal notes to the braising sauce.
Provided by Justin Devillier
Categories main-dish
Time 5h3m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Dice the onions, celery, and carrots; the pieces should be about the same size. Smash the garlic cloves. Peel 4 long strips of orange rind. Set everything aside.
- Preheat oven to 325 degrees F. Place short ribs on a rimmed baking sheet lined with parchment paper and season all over with salt and pepper. In a large, heavy-bottomed pot with a lid, heat oil over high heat. Place short ribs in an even layer, without overcrowding (you might need to work in batches). Brown on each side, about 8 minutes total. Transfer browned ribs to a baking sheet.
- Reduce heat under the pot to medium. Add the diced onions, celery, carrots (a combination known as a mirepoix) and garlic to the drippings. Use a wooden spoon to stir, loosening the brown bits (fond) on the bottom of the pan. Then, sweat the vegetables until onions are translucent and have no color, 4-5 minutes. Stir in the tomato paste and cook to slightly caramelize, 2-3 minutes. Meanwhile, pick thyme leaves from stems and thinly slice orange strips horizontally. Add 2 cups chicken stock, followed by thyme leaves, orange peel, Worcestershire, bay leaves, and root beer. Tuck short ribs into root beer mixture, then add 2 more cups chicken stock, just to cover; it's fine if some ribs are showing, since they'll shrink as they cook. Bring to a simmer; then cover and place in the oven for 4-4½ hours.
- Check ribs after 4 hours; the meat should be very tender and pulling away from the bone. (If it needs more time, return to oven and check again after 30 minutes.) Use a strainer or slotted spoon to transfer the ribs to a wire rack fitted over a rimmed baking sheet. Strain braising liquid through a large strainer or chinois into a clean skillet. Bring strained liquid to a gentle simmer; spoon away and discard the fat from the edges of the pan. When most of the fat has been removed, bring to a boil to reduce slightly, 3-4 minutes.
- Assembly: Gently place the short ribs back into the sauce and baste, to warm. Plate the ribs, ladle sauce over the top, and garnish with fresh parsley. Serve immediately.
More about "deviledgrilledshortribs recipes"
16 RECIPES FOR SUPER TENDER BEEF SHORT RIBS | TASTE OF …
From tasteofhome.com
Author Lisa Kaminski
GRILLED BBQ SHORT RIBS RECIPE | GUY FIERI | FOOD NETWORK
From foodnetwork.com
Author Guy FieriSteps 8
BEST GRILLED BEEF SHORT RIBS RECIPE - SUNDAY SUPPER …
From sundaysuppermovement.com
4.8/5 (38)Calories 292 per servingCategory Main Course
OUR 20 MOST POPULAR GRILLED VEGETABLE RECIPES | ALLRECIPES
From allrecipes.com
TOP-RATED GRILLED SHRIMP RECIPES | ALLRECIPES
From allrecipes.com
BEEF SHORT RIB RECIPES | ALLRECIPES
From allrecipes.com
RECIPE FOR AMERICAN GRILLED BEEF SHORT RIBS - THE …
From thespruceeats.com
GRILLED SHORT RIBS WITH MOROCCAN RUB FOR AN EASY LOW CARB DINNER!
From mylifecookbook.com
GRILLED ASIAN SHORT RIBS - DISHES WITH DAD
From disheswithdad.com
BRAISED SHORT RIBS - DINNER AT THE ZOO
From dinneratthezoo.com
DEVILED BEEF SHORT RIBS | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
GRILLED BEEF SHORT RIBS RECIPE - I REALLY LIKE FOOD!
From ireallylikefood.com
HOW TO GRILL SHORT RIBS IN 10 MINUTES | BON APPéTIT
From bonappetit.com
THE BEST BRAISED SHORT RIBS | FOODIECRUSH.COM
From foodiecrush.com
GRILLED SHORT RIBS WITH SWEET AND SPICY RUB - BEST BEEF RECIPES
From bestbeefrecipes.com
DEVILED BEEF SHORT RIBS - GOOD HOUSEKEEPING
From goodhousekeeping.com
HOW TO COOK BEEF SHORT RIBS ON THE GRILL - I REALLY LIKE FOOD!
From ireallylikefood.com
THE BEST WAY TO GRILL SHORT RIBS THIS SUMMER | FOOD & WINE
From foodandwine.com
FLANKEN CUT SHORT RIBS - AMANDA COOKS & STYLES
From amandacooksandstyles.com
HOW TO COOK BBQ BEEF SHORT RIBS - COME GRILL WITH ME
From comegrill.com
FLANKEN RIBS {GRILLED} - COOKING WITH BLISS
From cookingwithbliss.com
BEST GRILLED RIBS RECIPE - HOW TO MAKE RIBS ON THE GRILL
From delish.com
GRILLED BEEF SHORT RIBS | RECIPE | KITCHEN STORIES
From kitchenstories.com
BEER BRAISED SHORT RIBS - COMFORT FOOD IDEAS
From comfortfoodideas.com
BEER BRAISED SHORT RIBS - COMPLETELY DELICIOUS
From completelydelicious.com
EASY FAST DIY GRILLED BEEF SHORT RIBS & DRY RUB RECIPE
From youtube.com
SAVORY FLANKEN SHORT RIBS RECIPE [2022] (SUPER TENDER)
From beefsteakveg.com
TENDER GRILLED SHORT RIBS RECIPE - SERIOUS EATS
From seriouseats.com
GRILLED SHORT RIBS WITH CHIMICHURRI SAUCE ~ MACHEESMO
From macheesmo.com
ITALIAN SHORT RIBS | THE RUSTIC FOODIE®
From therusticfoodie.com
CIDER BRAISED SHORT RIBS WITH CARAMELIZED ONIONS.
From halfbakedharvest.com
A CASE FOR GRILLED SHORT RIBS | COOK'S ILLUSTRATED
From cooksillustrated.com
GRILLED BBQ SHORT RIBS WITH DRY RUB | REYNOLDS BRANDS
From reynoldsbrands.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love