Grilled Short Ribs With Balsamic Sauce Recipes

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SHORT RIB GRILLED CHEESE



Short Rib Grilled Cheese image

Provided by Food Network

Categories     main-dish

Time 5h40m

Yield 5 sandwiches

Number Of Ingredients 25

Short Ribs:
4 pounds beef short ribs, bone in
2 tablespoons canola oil
2 cups cola, such as Coca-Cola
2 cups soy sauce
2 cups Chinese rice wine
5 cloves garlic, crushed
5 green onions
One 2-inch knob ginger, peeled and chopped
Onion Jam:
2 tablespoons olive oil
2 large red onions, sliced
1/4 cup light brown sugar
1 tablespoon honey
3/4 cup dry red wine
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup balsamic vinegar
Grilled Cheese:
10 slices sourdough bread
4 tablespoons butter
10 slices American cheese
10 slices cheddar cheese
5 slices Swiss cheese
Marinara sauce, for dipping

Steps:

  • For the short ribs: Preheat the oven to 300 degrees F.
  • Trim excess fat and sliverskin from the short ribs and then slice between the bones. Heat the canola oil in a large skillet and sear the short ribs, working in batches.
  • Transfer the ribs to a hotel pan or roasting pan. Add the cola, soy sauce, rice wine, garlic, green onions, ginger and 2 cups water. Cover with foil and transfer to the oven. Braise for 4 hours, until tender. Shred the short ribs.
  • For the onion jam: Heat the olive oil in a large skillet. Add the red onions and saute until caramelized, about 10 minutes. Add the brown sugar and honey, and deglaze with the red wine. Stir in the salt, pepper and balsamic. Cook until reduced to a jam consistency. Chop in a food processor.
  • For the grilled cheese: Preheat a griddle over medium heat. Toast the sourdough slices and then spread them with the butter. Place five of the buttered slices on the griddle; divide the American, cheddar and Swiss cheeses evenly among them. Top each with 5 heaping tablespoons of the shredded short ribs and 1 tablespoon of the onion jam. Cover with a second slice of the toasted bread and cook until the cheeses have melted. Slice in half and serve with marinara sauce, for dipping.

GRILLED BBQ SHORT RIBS WITH DRY RUB



Grilled BBQ Short Ribs with Dry Rub image

Foil packets make these ribs fall-off-the-bone tender and keep all the savory flavor inside.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h25m

Yield 4

Number Of Ingredients 9

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
Ice cubes
½ cup barbecue sauce, plus additional for serving
Reynolds Wrap® Heavy Duty Aluminum Foil

Steps:

  • Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Rub all surfaces of meat generously with the dry mixture. Place ribs in the prepared dish in a single layer. Cover and chill the ribs in the refrigerator 30 minutes to 1 hour.
  • Preheat grill to medium indirect heat. Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
  • Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1 1/2 to 2 hours or until tender.
  • Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape.; then open top of foil packet. Brush ribs with 1/2 cup barbecue sauce. Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once.
  • Serve with additional barbecue sauce as desired.

Nutrition Facts : Calories 1007 calories, Carbohydrate 17.2 g, Cholesterol 186.4 mg, Fat 83.9 g, Fiber 1.6 g, Protein 43.4 g, SaturatedFat 35.4 g, Sodium 1053.8 mg, Sugar 11.9 g

GRILLED BBQ SHORT RIBS



Grilled BBQ Short Ribs image

Provided by Guy Fieri

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 24

4 1/2 pounds beef short ribs (3 inches long by 5 inches wide)
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons olive oil
2 cups 1/4-inch dice onions
1 cup 1/4-inch dice carrots
1 cup 1/4-inch dice celery
4 cloves garlic, peeled and smashed
4 sprigs fresh sage
4 sprigs fresh thyme
1 bottle dry red wine
1 cup chicken stock
1/2 cup red wine vinegar
1/4 cup barbecue sauce
1/4 cup brown sugar
2 tablespoons hot sauce, such as Frank's
1/2 teaspoon crushed red pepper flakes
Roasted Red Pepper Polenta, recipe follows
1/4 cup scallions, sliced thin on the bias, optional
3 red bell peppers
1 teaspoon kosher salt
2 cups stone-ground cornmeal
1 cup grated fresh Pecorino Romano
2 tablespoons unsalted butter

Steps:

  • Season the short ribs with 1 teaspoon each of the salt and black pepper. Heat the oil in a pressure cooker over medium-high heat. When hot, add the short ribs and sear on all sides, 4 to 6 minutes. Remove from the pressure cooker and reserve.
  • Lower the heat to medium, add the onions, carrots, celery, garlic, sage and thyme and cook until lightly caramelized, 6 to 8 minutes. There should be a fond-- tasty bits from searing the ribs--on the bottom of the pan. Add the red wine and chicken stock and, using a wooden spoon, scrape the bottom of the pressure cooker to get the fond into the sauce. Let the wine reduce for 6 minutes. Add the short ribs back to the pressure cooker and stir well. Add the pressure cooker lid, line up the arrows and, following the manufacturer's instructions, keep over medium heat while the cooker pressurizes. Cook over medium heat until the ribs are tender and almost falling off the bone, 45 minutes. Remove the pressure cooker from the heat and carefully release the steam through the pressure valve on the lid, following the manufacturer's instructions. Transfer the ribs to a plate. Reserve to the side.
  • Strain the cooking liquid from the pressure cooker into a small saucepan and cook over medium-high heat until reduced by half, about 15 minutes.
  • Meanwhile, in a separate saute pan, combine the red wine vinegar, barbecue sauce, brown sugar, hot sauce, red pepper flakes, remaining teaspoons each of salt and black pepper and whisk together well. Bring the sauce to a simmer. Add 1 cup of the reduced cooking liquid to the barbecue sauce mixture and cook until thickened, another 5 minutes.
  • Prepare a grill for medium-high heat. Place the short ribs on the grill, baste with the barbecue sauce, and cook until they have started to caramelize, 2 to 3 minutes. Baste the short ribs with the sauce, flip the ribs, and cook until the other sides start to caramelize, 2 to 3 minutes more. Remove the short ribs to a cutting board and allow to rest 5 minutes.
  • Serve the BBQ short ribs over a bed of Roasted Red Pepper Polenta; drizzle with more barbecue sauce and garnish with sliced scallions, if using. Serve immediately.
  • To fire-roast the red peppers, place them over a high flame on a stove-top burner and roast, turning occasionally, until the skins turn black on all sides. Place the peppers in a medium bowl, cover with plastic wrap and allow them to steam for 10 minutes. Peel away the blackened skins from the peppers. Cut away the stems and then seed, core and coarsely chop the peppers. Place them in a food processor and puree until smooth; reserve to the side.
  • In a heavy bottom medium pot, bring 8 cups water, salt and the roasted red pepper puree to a boil. Add the stone-ground cornmeal in a gentle stream, whisking or stirring vigorously in the same direction as you pour it in. Reduce the heat to medium-low and simmer, stirring continuously for 2 to 3 minutes. Cook the polenta, stirring every few minutes and scraping the bottom of the pan to prevent from sticking for 35 to 40 minutes. When the polenta is thick, glossy and pulling away from the side of the pan, add the Pecorino Romano and butter, stirring quickly to incorporate. Pour the polenta into a medium serving dish and serve immediately.

GRILLED SHORT RIBS



Grilled Short Ribs image

These use the type of short ribs that are cut between the bones, rather than the more common type of short ribs that are cut across the bones. Recipe source: Bon Appetit (June 2007)

Provided by ellie_

Categories     Meat

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup soy sauce
1/2 cup brown sugar
4 garlic cloves, minced
1 tablespoon sesame oil
12 beef short ribs (1/2 inch x 1/2 flanken style short ribs)
lettuce leaf
sticky rice
red miso

Steps:

  • Whisk together marinade ingredients (soy sauce - oil) in a 15 x 10 inch pan and add ribs to marindade, turning to coat and let marinade for 30 minutes to 2 hours at room temperature.
  • Prepare grill to medium high heat.
  • Brush grill with oil.
  • Grill ribs until cooked through (5 minutes per side).
  • Remove meat from bones.
  • Wrap meat in lettuce leavs with a small amount of miso and sticky rice.

CHERRY BALSAMIC SHORT RIBS



Cherry Balsamic Short Ribs image

This is one of my favorite comfort foods. They are sweet and tender and full of flavor. They go great with roasted garlic mashed potatoes!

Provided by Amanda Hutton

Categories     Main Dish Recipes     Rib Recipes

Yield 6

Number Of Ingredients 17

3 pounds beef short ribs, trimmed
salt and ground black pepper to taste
4 tablespoons olive oil, divided
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 bulb fennel, sliced
1 cup Burgundy wine
3 sprigs fresh rosemary
8 sprigs fresh thyme
3 bay leaves
2 ½ tablespoons beef demi-glace
4 cups chicken stock
1 cup cherry cola
⅓ cup balsamic vinegar
2 cups pitted frozen tart cherries, thawed
1 tablespoon butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sprinkle the short ribs with salt and pepper. Heat a heavy cast-iron pot or Dutch oven over medium heat until it just begins to give off wisps of smoke; drizzle in about 1 1/2 tablespoon of olive oil. Sear 3 ribs in the hot oil until golden brown on all sides. Heat pot until smoking hot again, drizzle in 1 1/2 tablespoon of olive oil, and sear the remaining ribs as before. Transfer ribs to a plate and set aside. Discard used oil.
  • Place remaining 1 tablespoon of olive oil in the pot over medium heat, and stir in the onion, celery, carrots, and fennel. Sprinkle with a pinch of salt, and cook until the vegetables are soft and the onions are translucent, stirring frequently, about 8 minutes. Pour in the Burgundy wine; scrape and dissolve all the browned flavor bits from the bottom of the pot. Bring the mixture to a boil, and cook until the liquid is reduced by half, about 10 minutes. Stir in rosemary, thyme, bay leaves, and demi-glace; stir well. Mix in the chicken stock, cherry cola, and balsamic vinegar. Push the short ribs into the vegetable mixture so they are about halfway covered; spread cherries over the ribs. Pour any meat juices over the cherries, bring the short ribs to a boil over medium heat, and cover.
  • Place the covered pot into the preheated oven, and cook until the meat is tender and falling off the bones, 3 1/2 to 4 hours.
  • Remove the ribs to a serving platter. Skim fat from the cherry sauce, and strain all the cherries, vegetables, and juices through a fine-mesh sieve into a bowl. Discard the solids, and return the liquid back to the pot. Bring to a boil, and cook the sauce over medium heat until thickened, about 10 minutes, stirring frequently; whisk in butter. Serve sauce over the short ribs.

Nutrition Facts : Calories 539.7 calories, Carbohydrate 25.5 g, Cholesterol 97.8 mg, Fat 30.1 g, Fiber 3.7 g, Protein 34.6 g, SaturatedFat 10.4 g, Sodium 734.3 mg, Sugar 15.6 g

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