Best Barbecued Beef Short Ribs Recipes

BARBECUED BEEF SHORT RIBS

Barbecued Beef Short Ribs image

For a real straight-from-the-chuckwagon beef meal, you can't rope a better recipe than this! This is the recipe I rely on when feeding a hungry group. The wonderfully tangy sauce is lip-smacking good.-Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories Dinner

Time 2h50m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

3 to 4 pounds bone-in beef short ribs
1 tablespoon canola oil
2-1/2 cups water, divided
1 can (6 ounces) tomato paste
1 cup ketchup
1 garlic clove, minced
3/4 cup packed brown sugar
1/2 cup chopped onion
1/2 cup white vinegar
2 tablespoons prepared mustard
1-1/2 teaspoons salt
Hot cooked noodles

Steps:

In Dutch oven, brown ribs in oil. Add 2 cups water; bring to a boil. Reduce heat. Cover and simmer for 1-1/2 hours; drain. , Combine the tomato paste, ketchup, garlic, brown sugar, onion, vinegar, mustard, salt and remaining water. Pour over ribs; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Serve with noodles.

Nutrition Facts : Calories 373 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 1187mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 3g fiber), Protein 20g protein.

BARBECUED BEEF SHORT RIBS

Barbecued Beef Short Ribs image

Number Of Ingredients 19

Ingredients

4 pounds beef short ribs meaty
* Part two.
1 onion small
1 clove garlic
1/2 cup raisins
2 cups ketchup
2 tablespoons cider vinegar
1 teaspoon dry mustard
2/3 cup butter or margarine
3 tablespoons brown sugar
1 tablespoon lemon juice fresh
1/2 teaspoon basil dried, crushed
1/4 teaspoon tarragon dried, crushed
1/4 teaspoon rosemary dried, crushed
1/4 teaspoon thyme dried, crushed
1/4 teaspoon marjoram dried, crushed
1 teaspoon salt
1/4 teaspoon black pepper freshly ground
1/4 cup vermouth

Steps:

Place ribs in saucepan and barely cover with water bring to boil and simmer, covered, for 1 1/2 to 2 hours or until meat is tender. (Ribs can also be precooked in a pressure cooker with 1/2 cup water and a sprinkle of salt. Cook at 15 pounds pressure for 30 minutes. Release pressure and drain.) Prepare the following sauce.Sauce:*Place onion, garlic, raisins, and 1 cup ketchup in blender or food processor and purée transfer to saucepan. Mix in remaining 1 cup ketchup, vinegar, mustard, butter or margarine, brown sugar, lemon juice, and seasonings simmer for 45 minutes, covered. Add vermouth and remove from heat. Grill pre-cooked ribs over medium coals, basting with barbecue sauce frequently for 30 minutes or until ribs are tender and browned (makes 3 cups sauce).Note: Sauce can also be used on beef chuck roast. Leftover sauce may be kept refrigerated.

Nutrition Facts : Nutritional Facts Serves