COOKING BEEF RIBS ON THE GRILL RECIPES

BEEF SHORT RIBS | RED MEAT RECIPES | WEBER BBQ

Beef Short Ribs | Red Meat Recipes | Weber BBQ image

Beef Short ribs cooked low and slow transform into tender, sweet, savoury and delicious meat. With only a couple of ingredients, you will be blown away with the amount of flavour that these ribs have.

Categories Red Meat

Total Time 110 minutes

Prep Time 10 minutes

Cook Time 1

Yield 6 servings

Number Of Ingredients 3

Ingredients

2 racks of beef short ribs, with 3 ribs per rack
1 tablespoon Freshly ground black pepper
1½ tablespoon Sea salt

Steps:

Remove the excess layers of the membrane from the back of the ribs (leaving a single layer of membrane attached). Trim the excess fat/ silver skin off the top. In a small bowl, combine the salt and pepper. Gently massage the salt and pepper into the ribs.
Prepare the smoker for indirect cooking over very low heat (110°C to 130°C). Refer to your handbook for further instructions. Add two to three hickory or mesquite wood chunks to the charcoal.
After 10 minutes, smoke should be visible coming from the top vent. Place the ribs on the cooking grill and close the lid. Cook the ribs over indirect very low heat until the meat has reached an internal temperature of approximately 95°C, 8 to 10 hours.
Remove the ribs from the smoker and wrap the ribs in aluminium foil. Rest for 30 minutes before slicing and serving.

Nutrition Facts : Calories calories

GALBI (KOREAN-STYLE SHORT RIBS) RECIPE - NYT COOKING

Galbi (Korean-Style Short Ribs) Recipe - NYT Cooking image

This dish, known as galbi, is a fine thing to eat in a restaurant, but it also makes for a wonderful and easy meal at home. If you buy English-style short ribs, which are cut along the bone, you must butterfly the meat into a thin, long strip. If the ribs you buy are flanken-style, in which a band saw is used to cut across the ribs, creating half-inch slices of beef dotted with three little bones, rinse them under cold water before seasoning to remove any bone fragments. It’s a good idea to let the ribs marinate for at least two hours to allow the seasoning to penetrate; marinating overnight is even better.

Provided by David Tanis

Total Time 30 minutes

Yield About 20 slices, 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 pounds short ribs, cut in 1/2-inch slices across the bones (flanken-style)
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup rice wine
1 tablespoon sesame oil
2 teaspoons black pepper
1/4 teaspoon cayenne or gochujang
1 medium onion, peeled and quartered
8 garlic cloves, peeled
1 small Asian pear, peeled, cored and quartered (or use an ordinary pear or tart apple)
1 1-inch chunk of ginger, peeled
2 teaspoons sesame seeds
Lettuce leaves
Sliced red or green hot pepper, optional
Ssamjang (spicy Korean soybean paste), for dipping, optional
Steamed rice, optional

Steps:

Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
Put onion, garlic, pear and ginger in the work bowl of a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. Bring to room temperature, drain and discard marinade.
Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, ssamjang and steamed rice, if desired.

Nutrition Facts : @context http//schema.org, Calories 993, UnsaturatedFatContent 43 grams, CarbohydrateContent 17 grams, FatContent 85 grams, FiberContent 2 grams, ProteinContent 35 grams, SaturatedFatContent 36 grams, SodiumContent 894 milligrams, SugarContent 11 grams

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GALBI (KOREAN-STYLE SHORT RIBS) RECIPE - NYT COOKING

This dish, known as galbi, is a fine thing to eat in a restaurant, but it also makes for a wonderful and easy meal at home. If you buy English-style short ribs, which are cut along the bone, you must butterfly the meat into a thin, long strip. If the ribs you buy are flanken-style, in which a band saw is used to cut across the ribs, creating half-inch slices of beef dotted with three little bones, rinse them under cold water before seasoning to remove any bone fragments. It’s a good idea to let the ribs marinate for at least two hours to allow the seasoning to penetrate; marinating overnight is even better.
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