Grilled Short Ribs Recipes

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.

GRILLED SHORT RIBS WITH BALSAMIC SAUCE

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.

GRILLED BRAISED SHORT RIBS

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.

GRILLED SHORT RIBS

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)!

GRILLED SHORT RIBS

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 MIAMI MARINATED SHORT RIBS RECIPE BY TASTY

Steps:

• In a large mixing bowl, make your marinade by whisking together the yogurt, olive oil, paprika, coriander, chili flake, cumin, sriracha, and honey. Add the short ribs, and coat the beef in the marinade well. Wrap, set in the fridge and allow to marinade for at least 4 hours, up to overnight.
• When ready to grill, remove the beef from the fridge at least 30 minutes before cooking, and allow to come up to room temperature. Then, heat your greased grill on medium-high and add the short ribs, seasoning with a generous pinch of salt. Cook for 2 - 3 minutes, then flip and cook for an additional 2 - 3 minutes, with an additional pinch of salt. Remove and allow the beef to rest for 5 minutes, then garnish with fresh cilantro and lime wedges for squeezing. Enjoy!