GRILLED BONELESS SHORT RIBS WITH ARGENTINE STYLE PEPPER SAUCE RECIPE - (4.5/5)
Provided by lorik
Number Of Ingredients 13
Steps:
- 1. Pat beef dry with paper towels and sprinkle all over with 1 tablespoon salt. Let sit at room temperature for at least 1 hour before grilling. Just before grilling, soak wood chips in water for 15 minutes, then drain. 2. Meanwhile, combine bell pepper, onion, oil, garlic, paprika, cumin, cayenne, and 1/2 teaspoon salt in small saucepan. Cook over medium-high heat until vegetables are softened, about 5 minutes. Remove from heat and stir in cilantro and lemon juice. Transfer to bowl and set aside. 3A. FOR A CHARCOAL GRILL: Using large piece of heavy-duty aluminum foil, wrap soaked chips in 12 by 10-inch foil packet. (Make sure chips do not poke holes in sides or bottom of packet.) Cut 3 evenly spaced 2-inch slits in top of packet. Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining coals over other half of grill. Place wood chip packet on smaller pile of coals, set cooking grate in place, cover, and open lid vent completely. Heat grill until hot and wood chips are smoking, about 5 minutes. 3B. FOR A GAS GRILL: Using large piece of heavy-duty aluminum foil, wrap soaked chips in 8 by 4 1/2-inch foil packet. (Make sure chips do not poke holes in sides or bottom of packet.) Cut 2 evenly spaced 2-inch slits in top of packet. Remove cooking grate and place wood chip packet directly on primary burner. Set grate in place, turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium and secondary burner(s) to medium-high. 4. Clean and oil cooking grate. Season beef with pepper. Place beef on grill directly over foil packet. Cover beef with disposable pan if using charcoal (if using gas, close lid) and cook for 5 minutes. Flip beef and cook 5 minutes longer, covering in same manner. 5. Slide beef to hotter side of grill and cook, covered if using gas, until well browned on all sides and beef registers 125 degrees, 4 to 8 minutes, turning often. Transfer beef to carving board, tent with foil, and let rest for 10 minutes. Slice beef against grain as thin as possible. Serve with pepper sauce.
GRILLED KOREAN-STYLE BEEF SHORT RIBS
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
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
ITALIAN STYLE SHORT RIBS
I like to serve this easy dish with steamed broccoli and rice prepared with some of the remaining pan juices.
Provided by Kimber
Categories World Cuisine Recipes European Italian
Time 2h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large heavy saucepan over medium heat, melt the butter and brown the bacon and beef short ribs, stirring constantly for about 10 minutes.
- Transfer ribs and bacon to a 2 quart baking dish. Season with salt and pepper. Pour in the beef broth, lemon juice and red wine. Sprinkle in oregano. Mix well and cover the dish.
- Bake in the preheated oven 1 1/2 to 2 hours, until the meat may be easily separated from the bone. Spoon off excess fat before serving.
Nutrition Facts : Calories 606.8 calories, Carbohydrate 1.3 g, Cholesterol 115 mg, Fat 54 g, Fiber 0.1 g, Protein 24.6 g, SaturatedFat 22.7 g, Sodium 1314.9 mg, Sugar 0.3 g
ARGENTINEAN-STYLE RIBS
At first glance you'll say 'whoa! that's way too salty for me to try...' but stick with it. This is one of the best rib recipes I've ever tried. Very quick and easy.
Provided by DRIBBS
Categories World Cuisine Recipes Latin American South American Argentinian
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Coat the ribs heavily with salt. This brings out the fat.
- Grill for 5 to 7 minutes on each side, or to desired doneness. Remove cooked ribs to a large glass serving dish, and squeeze lime juice over them. Serve immediately.
Nutrition Facts : Calories 1760 calories, Carbohydrate 0 g, Cholesterol 344.7 mg, Fat 164.3 g, Fiber 0 g, Protein 65.3 g, SaturatedFat 71.5 g, Sodium 15404 mg, Sugar 0 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.
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 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 COUNTRY STYLE RIBS
Been fixin' ribs for a long time and never had a complaint; they just kept comin' back for more.
Provided by Don
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 3h15m
Yield 6
Number Of Ingredients 9
Steps:
- Stir wine, barbeque sauce, cider vinegar, hot pepper sauce, Worcestershire sauce, and mustard together in bowl until well mixed. Place ribs in a baking dish; pour Burgundy wine mixture over ribs and coat completely.
- Mix onion powder and garlic powder together in a bowl. Dust ribs with powder mixture; let marinate 2 hours, turning once.
- Preheat grill for medium-low heat and lightly oil the grate.
- Grill ribs, covered, over indirect heat on the preheated grill for 45 minutes, turning once. Baste with barbeque sauce and grill until meat is tender, about 15 minutes, turning and basting frequently.
Nutrition Facts : Calories 577.1 calories, Carbohydrate 7.8 g, Cholesterol 159.9 mg, Fat 40.4 g, Fiber 0.5 g, Protein 39.1 g, SaturatedFat 14.7 g, Sodium 414.8 mg, Sugar 4.3 g
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 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
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