HOW TO MAKE BEEF RIBS ON THE GRILL RECIPES

HOW TO COOK BEEF SHORT RIBS ON THE GRILL

How To Cook Beef Short Ribs On The Grill image

Provided by Pauline

Number Of Ingredients 4

Ingredients

1 small sweet onion, (coarsely grated)
1 tbsp distilled white vinegar
2 tbsp light brown sugar
1 tbsp olive oil

Steps:

Combine onion, vinegar, brown sugar, and oil in a resealable plastic bag.

BRAISED SHORT RIBS RECIPE - HOW TO MAKE BEEF SHORT RIBS

Braised Short Ribs Recipe - How to Make Beef Short Ribs image

Beef short ribs are like the most flavorful, delectable, tender, soft pot roast you can possibly imagine—and the meat is on a handy stick for your eating convenience.

Provided by Ree Drummond

Categories dinner main dish meat

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 4 servings

Number Of Ingredients 12

Ingredients

8 whole beef short ribs
Kosher salt and pepper, to taste
1/4 c. all-purpose flour
6 pieces pancetta, diced
2 tbsp. olive oil
1 whole medium onion, diced
3 whole carrots, diced
2 whole shallots, peeled and finely minced
2 c. red or white wine
2 c. beef or chicken broth (enough to almost cover ribs)
2 sprigs thyme
2 sprigs rosemary

Steps:

Salt and pepper ribs, then dredge in flour. Set aside. In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease. Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium. Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes. Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid. Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.) Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.

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To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and hot all the way through, then baste with the sauce to finish and cook until sticky. To cook them indoors, heat the grill. Set a wire rack over an oven tray and place the ribs on top. Baste well with the sauce and grill, basting with the sauce a few times, until it forms a charred, sticky crust. Set aside to rest before serving with the onion rings and slaw (see Goes well with).

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