DARNED GOOD BONELESS SHORT RIBS RECIPE | EPICURIOUS
I love short ribs, but I’ve always been a braising person, convinced that you couldn’t just grill a short rib and make it wonderful to eat. While writing this book I became obsessed with creating a simple, grilled boneless short rib recipe. The key is to trim the connective tissue that holds the bone to the meat. I found that often when you buy boneless short ribs, this tissue is still there, and it’s tougher than a pair of Marine boots that have marched across Iraq. After that adjustment it’s a matter of being patient at the grill. You want them nicely caramelized but you don’t want to overcook them. They need to be pink inside to be tender enough to eat and enjoy. Serve with pinto beans cooked with garlic and cilantro or atop grits or mashed potatoes. sucette chocolat pop cake recettes.
Provided by: Fred Thompson
Yield: Serves 4 to 6
|1/2 cup packed light brown sugar|
|1/4 cup granulated sugar|
|1/2 cup paprika (try 1/4 cup smoked paprika and 1/4 cup sweet paprika)|
|2 1/2 tablespoons kosher salt|
|2 1/2 tablespoons freshly ground black pepper|
|1 tablespoon granulated onion|
|1/2 teaspoon cayenne|
|2 pounds boneless beef short ribs, connective tissue removed|
|1 cup Virginia Pruitt’s Perfect Barbecue Sauce or your favorite thick barbecue sauce|
- 1. In a medium bowl and blend together both sugars, the paprika, salt, pepper, granulated onion, and cayenne. Sprinkle the short rib pieces liberally with this mixture until coated on all sides. Let sit at room temperature for about 30 minutes.
- 2. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
- 3. Place the beef ribs on the grill, close the lid, and reduce the heat to medium. Turn the ribs every 3 to 5 minutes or so, so that every side gets slightly caramelized, 15 to 20 minutes total. (If your short rib pieces are small, it won’t take quite this long.) The ribs should yield easily to the touch, not unlike a medium-rare steak or the way the tip of your nose feels. Reduce the heat a little more and brush the ribs with the sauce. Cover the grill and let cook for a minute or two for the sauce to set up, and then continue to turn and brush until all sides of the ribs have been glazed. Remove to a platter and let sit for 5 to 10 minutes, covered with foil. Serve.
KALBI (KOREAN BARBEQUED BEEF SHORT RIBS) RECIPE | FOOD NETWORK
Provided by: Food Network
Total time: 4 hours 28 minutes
Prep time: 20 minutes
Cook time: 8 minutes
Yield: 4 to 6 servings as a main course
|5 pounds Korean style beef short ribs*|
|1 cup brown sugar, packed|
|1 cup soy sauce|
|1/2 cup water|
|1/4 cup mirin (rice wine)|
|1 small onion, peeled and finely grated|
|1 small Asian pear, peeled and finely grated|
|4 tablespoons minced garlic|
|2 tablespoons dark sesame oil|
|1/4 teaspoon black pepper|
|2 green onions, thinly sliced (optional)|
- Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
- Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.
GRILLED BBQ SHORT RIBS WITH DRY RUB RECIPE | ALLRECIPES
Provided by: Reynolds KitchensR
Categories: BBQ & Grilled Beef Ribs
Total time: 2 hours 20 minutes
Prep time: 15 minutes
Cook time: 1 hours 35 minutes
|1 tablespoon packed brown sugar|
|1 tablespoon paprika|
|1 tablespoon chili powder|
|1 teaspoon salt|
|1 teaspoon garlic powder|
|4 pounds beef short ribs (bone-in), trimmed of fat|
|Reynolds Wrap® Heavy Duty Aluminum Foil|
|½ cup barbecue sauce, plus additional for serving|
- Mix brown sugar, paprika, chili powder, salt, and garlic powder in a medium bowl.
- Cut ribs into 4 equal portions. Generously rub spice mixture onto all surfaces of ribs; place ribs in a single layer in a glass baking dish. Cover and refrigerator for 30 minutes to 1 hour.
- Preheat grill to medium indirect heat, 375 to 400 degrees F (190 to 200 degrees C).
- Center one portion ribs on a 12×18-inch sheet of heavy-duty aluminum foil; add 2 ice cubes. Bring up the foil sides, then double-fold the top and ends to seal the packet, leaving room for heat circulation inside. Repeat to make 3 more packets.
- Arrange packets over indirect heat on the preheated grill. Cover and cook until tender, 1 1/2 to 2 hours.
- Uncover the grill. Keeping the foil packets on the grill, open them carefully by cutting along the top folds with a sharp knife, allowing steam to escape; then proceed to open packets fully.
- Brush ribs with about 1/2 cup barbecue sauce. Move packets over direct heat, cover, and continue grilling, turning once, until ribs are browned and crisp, about 5 minutes more.
- Serve with additional barbecue sauce as desired.
Calories 1007 calories, CarbohydrateContent 17.2 g, CholesterolContent 186.4 mg, FatContent 83.9 g, FiberContent 1.6 g, ProteinContent 43.4 g, SaturatedFatContent 35.4 g, SodiumContent 1053.8 mg, SugarContent 11.9 g