Darned Good Boneless Short Ribs Best Recipes

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DARNED GOOD BONELESS SHORT RIBS

2009-05-13



Darned Good Boneless Short Ribs image

Provided by Fred Thompson

Categories     Beef     Marinate     Fourth of July     Father's Day     Backyard BBQ     Dinner     Meat     Beef Rib     Summer     Tailgating     Family Reunion     Grill     Grill/Barbecue     Party     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 9

Ingredients:

  • 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

Steps:

  • 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.

WINE BRAISED BONELESS SHORT RIBS

2007-07-29



Wine Braised Boneless Short Ribs image

Beef short ribs braised in a big red until tender and juicy. I call for chicken stock because of the quality of store bought beef broth. If you have good quality beef broth, then use it, but store bought broth is usually mostly flavoring and tastes metallic.

Provided by rebecca_wigginshotm

Categories     Meat

Time 2h20m

Yield 1 short rib, 4 serving(s)

Number Of Ingredients 14

Ingredients:

  • 4 boneless beef short ribs
  • 1/4 cup flour
  • 2 tablespoons canola oil
  • 1 large onion
  • 1 celery rib
  • 1 large carrot
  • 3 garlic cloves
  • 1 cup wine
  • 1 -2 cup chicken stock
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • salt and pepper

Steps:

  • Preheat oven to 350°F.
  • Chop onion, celery and carrot into one inch pieces. Mince garlic. Set aside. Dredge beef in flour seasoned with salt and pepper. Shake off extra flour.
  • Heat dutch oven or other oven/stovetop safe deep pan over high heat till hot. Add oil and immediately add beef.
  • Brown beef till all sides are dark golden brown. Remove from pan and add onion, carrot and celery.
  • Reduce heat to medium and add garlic. Sauté till vegetables start to brown.
  • Add wine and reduce by half.
  • Add tomato paste, chicken stock, thyme, rosemary and bay leaf.
  • Return beef to pan, cover tightly and place in oven. Cook for about two hours or until beef is tender but not falling apart.
  • Remove beef and strain vegetables off of sauce. Return liquid to pan and reduce until desired consistency.
  • Season sauce to taste. Serve over spatzle, noodles or polenta. (or whatever else you please).

SLOW-COOKER BEEF SHORT RIBS

2021-12-17



Slow-Cooker Beef Short Ribs image

You won't believe how good these ribs are!!! I think we could have these every other night with no complaints! They're YUMMY!!!!

Provided by MizzNezz

Categories     Sauces

Time 9h10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients:

  • 1/3 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 1/2 lbs boneless beef short ribs
  • 1/4 cup butter
  • 1 cup chopped onion
  • 1 cup beef broth
  • 3/4 cup red wine vinegar
  • 3/4 cup brown sugar
  • 1/4 cup chili sauce
  • 2 tablespoons catsup
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons minced garlic
  • 1 teaspoon chili powder

Steps:

  • Put flour, salt and pepper in a bag.
  • Add ribs and shake to coat.
  • Brown ribs in butter in a lg skillet.
  • Put in slow cooker.
  • In same skillet, combine remaining ingredients.
  • Bring to a boil, stirring.
  • Pour over ribs.
  • Cover and cook on low for 9 hours.

Top Asked Questions

  1. What are bone-in beef short ribs?
    As you can see in the picture below, bone-in beef short ribs come in large chunks with the bone still attached. When picking out your beef, look for good marbling in the fat for the best flavor. You also want to make sure the ribs are bone-in, which helps conduct heat within the meat to ensure it cooks more evenly.
  2. What should I look for when buying beef short ribs?
    When picking out your beef, look for good marbling in the fat for the best flavor. You also want to make sure the ribs are bone-in, which helps conduct heat within the meat to ensure it cooks more evenly. Beef short ribs are the equivalent of pork spare ribs.
  3. How tough are Boneless short ribs?
    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.
  4. What kind of broth do you use to cook Short ribs?
    Beef short ribs braised in a big red until tender and juicy. I call for chicken stock because of the quality of store bought beef broth. If you have good quality beef broth, then use it, but store bought broth is usually mostly flavoring and tastes metallic.

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