Best Bears Grilled Beef Short Ribs Recipes

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

Ingredients

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

BEAR'S GRILLED BEEF SHORT RIBS

Bear's Grilled Beef Short Ribs image

Make and share this Bear's Grilled Beef Short Ribs recipe from Food.com.

Provided by Queen Dragon Mom

Categories Meat

Time 3h55m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

5 lbs short rib of beef
1 tablespoon chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 large onion, roughly chopped
2 large carrots, peeled, roughly chopped
6 garlic cloves
3 slices ginger
4 whole Thai chiles
2 cups dry red wine
1 cup sweet soy sauce (kechap manis)
1/2 cup dark soy sauce
3 sprigs fresh thyme
1 -2 quart water, to cover
1/2 cup chopped scallion
1/2 cup cilantro
salt and black pepper
canola oil, to cook

Steps:

Mix chile powder, coriander and cumin.
Season the ribs with salt and pepper and rub the spice mix all over.
On a hot, oiled grill, grill the ribs until all sides are well browned.
Meanwhile, in a medium stock pot, coat with oil and brown onions, carrots, garlic, ginger and chiles.
Deglaze with wine and reduce by 50 percent.
Add back the ribs, soy sauces, thyme and water to cover.
Check for seasoning.
The flavor of the liquid will be the ultimate flavor of the ribs.
Bring to a boil and simmer for 2 1/2 to 3 hours, until meat is tender and falling off of the bone.
Remove ribs from liquid.
Strain liquid, defat and reduce by 20 percent.
Return ribs to sauce, keep hot and add scallions and cilantro.

Nutrition Facts : Calories 2397.1, Fat 206.7, SaturatedFat 89.5, Cholesterol 430.9, Sodium 2394.1, Carbohydrate 21.2, Fiber 4.3, Sugar 7.5, Protein 88.3

BEAR'S GRILLED BEEF SHORTRIBS WITH AMY'S SWEET POTATO TRUJILLO TAMALES

Bear's Grilled Beef Shortribs with Amy's Sweet Potato Trujillo Tamales image

Provided by Ming Tsai

Categories main-dish

Time 3h45m

Number Of Ingredients 31

Ingredients

5 pounds short ribs
1 tablespoon chile powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 large onion, roughly chopped
2 large carrots, peeled, roughly chopped
6 cloves garlic
3 large slices ginger
4 whole Thai bird chiles
2 cups dry red wine
1 cup sweet soy sauce (kechap manis)
1/2 cup dark soy sauce
3 sprigs fresh thyme
1 to 2 quarts water to cover
1/2 cup chopped scallions
1/2 cup cilantro
Salt and black pepper to taste
Canola oil to cook
1/2 to 2/3 cup lard or duck fat/vegetable shortening
1 teaspoon baking powder
2 cups masa harina
1 teaspoon ginger powder
2/3 cup water plus extra
2 teaspoons salt
Corn husks, soaked and/or banana leaves
2 tablespoons butter
2 sweet potatoes*, fine 1/8-inch dice
2 minced shallots
Salt and black pepper to taste
1/2 cup white wine
1/2 cup chicken or vegetable stock

Steps:

Mix chile powder, coriander and cumin. Season the ribs with salt and pepper and rub the spice mix all over. On a hot, oiled grill, grill the ribs until all sides are well browned. Meanwhile, in a medium stock pot, coat with oil and brown onions, carrots, garlic, ginger and chiles. Deglaze with wine and reduce by 50 percent. Add back the ribs, soy sauces, thyme and water to cover. Check for seasoning. The flavor of the liquid will be the ultimate flavor of the ribs. Bring to a boil and simmer for 2 1/2 to 3 hours, until meat is tender and falling off of the bone. Remove ribs from liquid. Strain liquid and reduce by 20 percent. Return ribs to sauce, keep hot and add scallions and cilantro
Use a mixer fitted with a paddle at high speed and beat lard with baking powder until fluffy. While still beating, add masa and ginger powder gradually. Slowly add the water and salt. Final consistency should be of soft cake batter and shape should hold a spoon. Test: float a teaspoon of the mix in water. Fold in sweet potatoes*. Fold tamales like usual, and place in a bamboo steamer. Steam until coo
In a non-stick skillet melt butter and saute the potatoes, shallots and season. Deglaze with wine and reduce completely. Add a little of the stock at a time, waiting for it to be fully absorbed before adding more. Cook until tender-firm. Check for