Bbq Braised Beef Ribs Recipes

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BEER-BRAISED SHORT RIBS



Beer-braised short ribs image

Sticky, tender beef ribs with a subtle oak-smoked flavour are sure to be a hit at your next barbecue

Provided by Tom Kerridge

Categories     Dinner, Lunch, Main course

Time 6h15m

Number Of Ingredients 17

6 meaty beef short ribs (about 3kg/6lb 8oz), see tips
75ml sunflower oil
3 onions , thickly sliced
450ml hoppy American-style craft lager (try Point Amber, available from ocado.com, or Samuel Adams Boston lager, widely available)
700ml good-quality chicken stock
140g black treacle
small bunch thyme
50g burnt oak wood chips , tied in a muslin bag (optional, see tip)
100g ketchup
100g American mustard
75g brown sauce
2 tbsp cayenne pepper
2 tbsp smoked paprika
1 tbsp toasted cumin seeds
2 tbsp garlic powder
1 tbsp cracked black pepper
6 tbsp sunflower oil

Steps:

  • First, make the marinade. Mix the spices and 3 tbsp salt in a bowl, then stir in the oil to make a paste. Use a knife to make a deep hole in each short rib, then rub the spice mix all over and into the hole, working the flavour into the meat. Place on a tray, cover and chill overnight.
  • The next day, heat oven to 150C/130C fan/gas 2. Heat the oil in a large, shallow pan, tip in the onions and fry until you start to get a deep, rich colour - about 20 mins. Don't be scared of the colour, this will add amazing savoury sweetness to the dish. Pour in the beer and boil to reduce by half, then add the stock, treacle, thyme and oak chips, if using. Stir well and bring to a simmer. Place the marinated short ribs in your largest roasting tin. Pour over the onion and beer braising liquid, then cover tightly with foil. Transfer to the oven and cook the short ribs for 5 hrs or until really tender.
  • Once the ribs are cooked, remove and put on a plate to rest and cool. Strain the braising liquid into a saucepan. Once settled, use a ladle to remove the top layer of fat, then set over a high heat. Simmer the sauce until it becomes rich and glossy, then whisk in the ketchup, mustard and brown sauce.
  • 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).

Nutrition Facts : Calories 774 calories, Fat 57 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 9.7 milligram of sodium

BARBEQUE STYLE BRAISED SHORT RIBS



Barbeque Style Braised Short Ribs image

Beef short ribs are a highly flavorful cut; this method of cooking makes the meat so tender you won't need a knife. The thick rich sauce is delicious served with mashed potatoes and the carrots that cook with the ribs.

Provided by Valerie Brunmeier

Categories     Main Dish Recipes     Rib Recipes

Time 3h15m

Yield 6

Number Of Ingredients 10

2 tablespoons vegetable oil
5 pounds lean beef short ribs, cut into 3-inch pieces
1 teaspoon salt
½ teaspoon fresh ground black pepper
1 large onion, cut into thick slices and separated into rings
5 carrots, peeled and cut into chunks
4 cloves garlic, coarsely chopped
1 (16 ounce) can tomato sauce
1 cup barbeque sauce
1 cup beef broth

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven, and brown the ribs on all sides, about 5 minutes, working in batches if necessary. Sprinkle ribs with salt and black pepper as they brown. Transfer cooked ribs to paper towels to blot up extra oil.
  • Stir the onion rings and carrots into the same pot, and cook and stir until the onions turn translucent and start to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 more minute. Mix in tomato sauce, barbeque sauce, and beef broth; bring the sauce to a boil, and simmer for 1 minute to blend flavors. Stir in the browned ribs.
  • Cover the pot, and bake in the preheated oven until the rib meat is very tender, about 2 1/2 hours. Turn the ribs occasionally while cooking. Season to taste with salt and black pepper before serving hot.

Nutrition Facts : Calories 649.4 calories, Carbohydrate 28 g, Cholesterol 153.8 mg, Fat 35 g, Fiber 3.5 g, Protein 53.3 g, SaturatedFat 13.6 g, Sodium 1520.5 mg, Sugar 17.8 g

BRAISED BEEF SHORT RIBS



Braised Beef Short Ribs image

After not being able to find a recipe for beef short ribs on the internet, I thought I might share this one that I came across many years ago. I have received raves about my short ribs every time I have served them. Try them, I'm sure you will agree! Enjoy!

Provided by Jim Stearns

Categories     Main Dish Recipes     Rib Recipes

Time 2h55m

Yield 10

Number Of Ingredients 13

½ cup all-purpose flour for coating
2 teaspoons salt
1 pinch ground black pepper
4 pounds beef short ribs
2 tablespoons vegetable oil
1 cup water
1 cup stewed tomatoes
1 clove garlic, minced
6 potatoes, peeled and cubed
3 onions, chopped
6 carrots, chopped
1 ½ tablespoons all-purpose flour
4 tablespoons water

Steps:

  • In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
  • In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
  • Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
  • In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.

Nutrition Facts : Calories 889.3 calories, Carbohydrate 36.3 g, Cholesterol 137.9 mg, Fat 68.8 g, Fiber 4.9 g, Protein 30.4 g, SaturatedFat 29 g, Sodium 645.7 mg, Sugar 5.1 g

BEEF RIBS WITH BARBECUE SAUCE - SLOW COOKED SHORT RIBS!



Beef Ribs with Barbecue Sauce - slow cooked short ribs! image

Recipe video above. Extremely hands off, foolproof way to cook beef ribs - slow cooked in the oven in a homemade BBQ Sauce braising liquid until the meat is fall apart and ridiculously juicy inside, and the outside is bronzed and sticky. BONUS: this all happens in one pan, it's 100% perfect for make ahead and freezing, and makes its own barbecue sauce (and it might be the best you ever have in your life because it's made with the rib juices!).

Provided by Nagi

Categories     Mains

Number Of Ingredients 18

6 x 300 - 350g / 10 - 12 oz beef ribs ((aka beef short ribs) (Note 1), patted dry)
1 tbsp brown sugar ((sub white))
2 tsp paprika
1 tsp garlic powder ((sub 1 tsp fresh garlic))
1 tsp onion powder ((sub garlic powder))
1/2 tsp cumin powder
3/4 tsp mustard powder ((Note 2))
1 tsp salt
1/2 tsp black pepper
2 garlic cloves (, minced (sub 2 tsp powder))
1/2 cup apple cider vinegar ((Note 2 subs))
1 1/2 cups ketchup (, or Aussie tomato sauce)
1/2 cup brown sugar (, loosely packed (ie don't pack it tight)(sub white))
2 tsp EACH black pepper, onion powder, mustard powder ((Note 2))
1 tsp cayenne pepper ((adjust to taste re: spiciness))
1 tbsp Worcestershire sauce ((sub soy sauce))
2 cups water
Parsley or chives (, chopped)

Steps:

  • Preheat oven to 160°C/320°F (all oven types).
  • Mix Rub in a small bowl large, enough to fit one rib.
  • Press beef ribs into the rub, coating all sides. Shake off excess.
  • Mix Barbecue Sauce ingredients, except water, in a baking pan. Then mix in water.
  • Place ribs in sauce, turning to coat. Arrange meat side down in the sauce, bone side exposed (sauce won't cover completely, that's ok).
  • Cover tightly with foil or lid, bake 3 1/2 hours.
  • Remove from oven, remove foil. Turn ribs (some may have fall over, that's ok, just turn them). Spoon over sauce.
  • Bake 30 minutes uncovered, spooning over sauce again halfway through, until surface is caramelised and sticky. Check to ensure ribs are tender - pry a bit apart using two forks. (If not, cover and return to oven, but after 4 hrs they certainly should be!)
  • Remove ribs onto serving plate (use a spoon as meat will barely be attached to bone, if at all). Mix sauce to bring together (Note 3 on adjustments). Serve with ribs!

Nutrition Facts : Calories 538 kcal, Carbohydrate 38 g, Protein 43 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 129 mg, Sodium 1114 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving

BBQ BRAISED SHORT RIBS



BBQ Braised Short Ribs image

Enjoy BBQ Braised Beef Short Ribs-no grill required! Brown these beef short ribs in a skillet and then bake until they're falling-off-the-bone tender.

Provided by My Food and Family

Categories     Recipes

Time 2h30m

Yield 4 servings

Number Of Ingredients 9

1-1/2 lb. beef short ribs
1/4 cup flour
1 Tbsp. oil
1/4 cup KRAFT Zesty Italian Dressing
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 cup fat-free reduced-sodium beef broth
1/2 cup BULL'S-EYE Original Barbecue Sauce

Steps:

  • Heat oven to 350ºF.
  • Toss ribs with flour until evenly coated. Heat oil in large skillet on medium-high heat. Add ribs; cook 3 to 4 min. on each side or until evenly browned. Transfer to 13x9-inch baking dish.
  • Heat dressing in same skillet on medium-high heat. Add vegetables; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in broth and barbecue sauce; bring to boil. Pour over ribs; cover.
  • Bake 1-1/2 to 2 hours or until ribs are tender and meat can easily be pulled away from bones.

Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 690 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 16 g, Protein 16 g

BBQ BEEF SHORT RIBS



BBQ beef short ribs image

Sticky and delicious, these tender beef short ribs are well worth the wait.

Provided by Jamie Oliver

Categories     Mains     Beef     Dinner Party     Father's day     American     BBQ food

Time 8h15m

Yield 6

Number Of Ingredients 20

2 x 1.5 kg beef short ribs
olive oil
2 teaspoons caraway seeds
1 bunch of fresh dill
2 pickled onions, in vinegar
2 tablespoons Hellmann's Real Mayonnaise
2 tablespoons low-fat natural yoghurt
2 teaspoons English mustard
1½ tablespoons white wine vinegar
1 medium yellow beetroot, with leaves
6 medium carrots
¼ of a white cabbage
300 g kale, green and purple, if possible
BBQ SAUCE
180 ml tomato ketchup
150 ml stout
4 tablespoons Worcestershire sauce
1 heaped teaspoon English mustard
4 teaspoons malt vinegar
4 teaspoons golden syrup

Steps:

  • Preheat the oven to 100ºC/212ºF/gas ¼.
  • Place the ribs in a snug-fitting roasting tray, season with sea salt and black pepper, drizzle with oil, then rub all over. Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours, or until tender.
  • When the time's up, transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (use it for delicious roast potatoes another day).
  • Place the roasting tray over a high heat on the hob and bring the juices to the boil. Simmer for around 2 minutes, then add the remaining sauce ingredients. Bring back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened and coats the back of a spoon.
  • Brush most of the sauce onto the ribs so they're nicely coated all over, then return the ribs to the oven for 20 to 40 minutes, or until sticky and caramelised to your liking.
  • Meanwhile, place a small frying pan over a medium heat. Add the caraway seeds and toast for around 1 minute, or until smelling fantastic. Tip into a large bowl.
  • Finely chop the dill and pickled onions, then add to the bowl with the mayo, yoghurt, mustard, white wine vinegar and a splash of the pickled onion vinegar. Whisk well to combine.
  • Remove the beetroot leaves and set aside. Scrub and trim the beetroot and carrots, then pass all the vegetables and the beetroot leaves through the fine slicing attachment in a food processor. Add to the dressing, toss and scrunch everything together, then season to taste.
  • Transfer the ribs to a chopping board, then carve up and serve with the winter slaw, remaining BBQ sauce and creamy mashed potato, if you like.

Nutrition Facts : Calories 621 calories, Fat 41.6 g fat, SaturatedFat 15.9 g saturated fat, Protein 36.7 g protein, Carbohydrate 25.5 g carbohydrate, Sugar 24.2 g sugar, Sodium 2.4 g salt, Fiber 1.4 g fibre

EASY BRAISED SHORT RIBS



Easy Braised Short Ribs image

Easy Braised Short Ribs with bbq sauce are crazy tender oven braised short ribs with just 15 minutes of prep.

Provided by Sabrina Snyder

Categories     Main

Time 2h20m

Number Of Ingredients 8

2 teaspoons kosher salt
1/2 teaspoon coarse ground black pepper
1/4 cup flour
1/4 cup vegetable oil
1 yellow onion (, chopped)
3 pounds beef short ribs (, thick cut (English Style))
2 cups bbq sauce ((recipe above))
1 cup beef broth

Steps:

  • Preheat the oven to 325 degrees, season your ribs with salt and pepper and toss with flour.
  • In the dutch oven, add the oil high heat and brown the beef on all sides until dark brown, 4-5 minutes on each side.
  • Lower the heat to medium, add the onions and caramelize them to a nice deep golden brown color, about 3 minutes, then add the bbq sauce, beef broth and short ribs back into the pot leaving them exposed by about a 1/2 inch.
  • Put the covered dutch oven in your oven and cook for 2 to 2 1/2 hours, or until the meat it tender and can easily be pierced with a fork. The timing will depending on the size of each rib, if you have nice large cuts, stick closer to 2 1/2 hours.

Nutrition Facts : Calories 558 kcal, Carbohydrate 44 g, Protein 33 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 97 mg, Sodium 2011 mg, Fiber 1 g, Sugar 32 g, ServingSize 1 serving

BEER-BRAISED BBQ SHORT RIBS



Beer-Braised BBQ Short Ribs image

A bottle of BBQ sauce, a bottle of craft beer and lots of garlic help give these braised beef short ribs their intense flavor.

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield 10 servings

Number Of Ingredients 7

5 lb. bone-in beef short ribs
1 large onion, chopped
1 bottle (18 oz.) GARLAND JACK'S SECRET SIX Barbecue Sauce Original Recipe
1 bottle (12 oz.) craft beer
4 cloves garlic, minced
2 chipotle peppers in adobo sauce
2 Tbsp. GREY POUPON Dijon Mustard

Steps:

  • Heat oven to 300ºF.
  • Brown ribs on all sides, in batches, in large skillet on medium-high heat. Remove ribs from skillet; reserving 1 Tbsp. drippings in skillet. Add onions to skillet; cook 5 min. or until slightly softened. Add remaining ingredients; stir gently to combine. Deglaze while lightly scraping bottom of pan.
  • Place ribs in large roasting pan; top with onion mixture. Seal tightly with foil.
  • Bake, covered, 3-1/2 to 4 hours or until ribs are tender.
  • Remove ribs from pan. Skim fat from liquid in pan; discard. Return ribs to sauce; keep warm until ready to serve.

Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 770 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 18 g, Protein 29 g

SALT AND PEPPER BEEF RIBS



Salt And Pepper Beef Ribs image

This is one of the fail-proof beef ribs recipes that you can make. It's not as spicy as the BBQ Beef Ribs that we're all familiar with, so the kids will enjoy it too! Not to mention it doesn't require a lot of ingredients.

Provided by Rowena

Categories     Dinner

Time 1m5S

Number Of Ingredients 6

3-4 teaspoons kosher salt
2 tablespoons black pepper, cracked
2 tablespoons brown sugar
1 ½ teaspoon garlic powder
1 tablespoon paprika
2 racks beef back ribs

Steps:

  • Combine all ingredients (except beef ribs) in a small mixing bowl. Whisk until thoroughly combined.
  • Use a sharp-pointed knife and pierce the thin, papery membrane at the back of the ribs. Then use a dishcloth or paper towel for grip to completely rip it off the bone.
  • Thickly cover the ribs with the rub mixture. Make sure not to leave bald spots. Then put it in the fridge to marinate for 4 to 12 hours.
  • Take the ribs out of the fridge 30 minutes before baking it. Let rest at room temperature. Preheat the oven to 300° F while waiting.
  • Place the baking pan in the middle rack and let the ribs bake for 1 ½ hour. Then baste it with the rib drippings. Put back in the oven for another 1 ½ hours or until internal temperature reaches 203° F.
  • Rest for 30 minutes before serving and indulge!

Nutrition Facts : Calories 193 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 2154 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

BBQ BRAISED BEEF RIBS



BBQ BRAISED BEEF RIBS image

Categories     Beef     Braise

Yield serves 4

Number Of Ingredients 12

4 - large beef side ribs
1 - medium onion - chopped
2 bottles - any dark beer
3 cloves garlic - crushed
Sauce:
2 tsp - minced ginger
2 tsp - minced garlic
2 tsp - soy sauce
1/4 cup - brown sugar
2 Tbsp - white sugar
sea salt and ground pepper
leftover liquid from roast pan

Steps:

  • preheat oven to 450* Place chopped onion and crushed garlic in bottom of shallow roast pan. Place beef ribs on top, and then pour beer over everything. Place in oven, uncovered for 15 minutes. Lower heat to 275* and cover pan. Let roast for approx. 1 1/2 hours or until tender. Remove from oven and drain about 1 cup of the liquid into a cup. Set ribs aside. Sauce: In small pot, combine all sauce ingredients, and pour in the 1 cup of pan liquid Stir constantly over med-low heat until thickened. When you are ready to eat, Preheat your BBQ, and set the ribs on the hot grill. Slather with the sauce, and cook on each side for about 1 - 2 minutes. Serve immediately, with brown mushroom rice

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2014-10-01 Braise the ribs: In a large stockpot over medium heat, heat the oil. Add the onion, garlic, and jalapeño and cook until the onion is tender, about 5 …
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  • In a large stockpot over medium heat, heat the oil. Add the onion, garlic, and jalapeño and cook until the onion is tender, about 5 minutes, stirring occasionally. Add the oregano, cumin seed, salt, and pepper and cook until fragrant, about 30 seconds, stirring constantly. Pour in the lager and add the bay leaf. Place the ribs in the braising liquid, meaty side down, and add just enough water to cover them. Bring to a boil over high heat and then reduce the heat to low. Cover and simmer until the ribs are very tender when pierced with the tip of a knife, about 2-3 hours. (braising time will depend upon size of ribs) Transfer the ribs to a sheet pan to cool. Remove and discard any bones that may have fallen off the ribs in the liquid. Strain the braising liquid through a fine mesh strainer into a large bowl and discard the solids. Cover and refrigerate the cooled ribs and the braising liquid (separately) until chilled, about 2 hours (or overnight if you wish).
  • Skim the fat from the surface of the liquid. Pour the liquid back into the stockpot (now clean) and bring to a boil over high heat. Lower the heat and simmer the liquid until reduced to ¾ cup, 1 to 1½ hours. Transfer to a medium saucepan. Stir in the ketchup, molasses, balsamic vinegar, and Worcestershire sauce. Bring to a simmer over medium heat, then reduce the heat to low, and simmer until the sauce is slightly reduced, about 5 minutes, stirring often. Remove from the heat and season with hot pepper sauce, if desired. Set aside at room temperature.
  • Remove the ribs from the refrigerator and cut off any large pieces of exterior fat; this will minimize any grill flare-ups. Brush the ribs with the oil and season evenly with the salt and pepper. Preheat the grill to medium and brush the cooking grate clean. Grill the ribs over medium heat until warmed through and the exterior is beginning to turn crispy, turning several times, about 10 minutes.Brush the ribs generously with the sauce. Turn the heat up and continue to cook until the meat is glazed, about 5 minutes, turning occasionally. Remove from the grill and serve warm with the remaining sauce.


THE ONLY SMOKED TEXAS BEEF RIB RECIPE Y'ALL WILL EVER NEED
the-only-smoked-texas-beef-rib-recipe-yall-will-ever-need image
2013-08-06 You don't have to travel to Texas to have mouthwatering smoked beef ribs thanks to AmazingRibs.com's BBQ beef ribs recipe and video! …
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Ratings 275
Calories 360 per serving
Category Dinner, Main Course
  • Prep. Begin by removing the fat and the very tough silverskin from the top of the meat. All of it. It will not melt and penetrate. No need to remove the membrane from the exposed side of the bones as you do with pork ribs. If you do the meat can fall off. Then cut slabs into individual bones or double bones if they did not come cut up. You can cook them in a slab, but they take a lot longer, and for Texas style, I like to expose more surface to heat to tenderize and develop brown Maillard reaction flavors. I prefer to cut them into two bone sections. Inevitably some bones in a package have little meat and lotta fat. Trim them anyhow and cook them.
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  • If you wish, you can tenderize the meat with a meat tenderizer such as Jaccard. The narrow blades sever long tough strands and do a pretty good job. I normally do not recommend this tool because, if there is contamination on the surface of the meat, the blades can drive the bugs into the center and they will not be killed at 130°F, medium rare. But at 165°F the meat is pasteurized through and through and you will be cooking this cut to more than 200°F.
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BARBECUED BEER-BRAISED BEEF RIBS - SOBEYS INC.
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2020-04-21 Pour beer into pan. Cover pan with foil; bake until ribs are tender, about 2 hours. Step 2. Preheat lightly oiled barbecue to medium-high. Brush …
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Calories 312 per serving
  • Preheat oven to 325ºF (160ºC). Place ribs meat-side up in a single layer in a roasting pan or casserole dish. In a small bowl, combine chili powder, brown sugar, cumin, salt and pepper; sprinkle over ribs and rub into meat. Pour beer into pan. Cover pan with foil; bake until ribs are tender, about 2 hours.
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BARBECUE STYLE BRAISED SHORT RIBS - VALERIE'S KITCHEN
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  • Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven, and brown the ribs on all sides, about 5 minutes, working in batches if necessary. Sprinkle ribs with salt and black pepper as they brown. Transfer cooked ribs to paper towels to blot up extra oil.
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From home-ec101.com
Estimated Reading Time 3 mins


OVEN BRAISED BBQ RIBS - MAKE DINNER EASY
Directions: Cut slabs of ribs into sections of about 3-4 rib each. Place ribs in a large stock pot. Add onions and beer and then add enough water to cover the ribs. The water should be about 1”over the ribs. Bring the liquid the stock pot to a boil, …
From makedinnereasy.com
Estimated Reading Time 3 mins


BBQ SAUCE BRAISED SHORT RIBS FOODWISHES - BBQ SAUCE ...
Get bbq beef short ribs recipe from food network deselect all 10 pounds short ribs of beef, 2 inches thick 2 tablespoons salt 2 tablespoons brown sugar 1 tablespoon garlic 1 teaspoon thyme leaves 1 tablespoon ancho powder 3 tablespoons fren. Bbq sauce braised short ribs foodwishes. Stir beef broth, tomato sauce, rosemary, 1/2 teaspoon salt, cayenne pepper, and bay leaf into …
From isiahstokes.blogspot.com


BBQ BRAISED BEEF RIBS RECIPES WITH INGREDIENTS,NUTRITIONS ...
Place the ribs meatier-side-down on the grill away from the coals. Cook the beef 3 hours, adding more coals as needed. Turn and cook until the ribs "bend" and the meat easily separates from the bone using a fork, about 45 minutes more. Brush on the glaze to the ribs and cook for another 5 minutes. Remove and slice into individual ribs.
From tfrecipes.com


BARBECUED BEER-BRAISED BEEF RIBS | IGA RECIPES
Preheat the oven to 160°C (325°F). Place ribs meat-side up in a single layer in a roasting pan or casserole dish. In a small bowl, combine chili powder, brown sugar, cumin, salt, and pepper; sprinkle over ribs and rub into meat. Pour beer into pan. Cover pan with foil; bake until ribs are tender, about 2 hours or until meat is tender.
From iga.net


DUTCH OVEN SHORT RIBS BEEF - ALL INFORMATION ABOUT HEALTHY ...
Easy Oven Baked BBQ Beef Short Ribs Recipe... - Eat Simple Food new eatsimplefood.com. Beef short ribs can not be cooked in the oven fast. Short ribs are smaller than beef back ribs and are located more to the breastbone or underside of the cow. Conversely back ribs come from the ribs nearest to the shoulder of the cow, closest to spine.
From therecipes.info


BEER BRAISED BEEF RIBS RECIPE - ATBBQ.COM
2020-06-23 Place the onion, carrots, garlic, chipotles in adobo sauce, 3 tablespoons Plowboys BBQ Bovine Bold and beef ribs in a Lodge Enamel 7 Quart Dutch Oven. Add enough beer to cover the meat. Place a lid on the dutch oven. Bring the braising liquid to a boil. Reduce heat to low and maintain a gentle simmer.
From atbbq.com


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