Short ribs can be a little on the tough side, but this beef short rib recipe will turn out tender ribs time and time again. Whether you cook 'em on the grill or in the oven, these short ribs are tasty little hunks of meat!
Short ribs are taken from two different locations of the steer.
The chuck section, or shoulder, is where the more tender English style and flanken style short ribs come from. The English style ribs can be bone-in or boneless.
Plate short ribs are from the front plate, down low and in front of the back leg. These can be tough if not cooked for many hours. Visit "Types of Beef Ribs" for more detailed beef rib information.
Season 4 pounds of ribs on all sides with a mixture of...
Be sure to rub the seasoning in really good. Let the ribs rest at room temperature, covered, as the grill or the oven come up to temperature.
Grilling Beef Short Ribs
Set up your charcoal or gas grill for indirect grilling as the ribs wait. Put the ribs in the grill when the temperature reaches 250F.
Try to maintain the temperature at 250F for the entire time. Short ribs have a lot of connective tissue. Low and slow cooking is best for tenderizing them.
During the first couple of hours, you can baste the ribs with mopping sauce or a mixture or equal parts of apple juice, cider vinegar and water.
After two hours of grilling, wrap the ribs in foil, or put them in a covered pan, and grill for 2 to 4 more hours, until the ribs are tender.
Oven Baked Beef Short Ribs
Place the ribs in a baking dish. When the oven reaches 250F, pop 'em in. Let them bake for two hours, uncovered, basting them every half hour or so with the juices that collect in the bottom of the pan.
Cover the pan after two hours and continue cooking until the ribs are tender...from two to four more hours.
Serving Barbecued Beef Short Ribs
Serve the ribs with your
favorite barbecue sauce along side, and plenty of tasty side dishes.
Baked beans, potato salad and coleslaw all go along well with this recipe. Don't forget the ice tea!