Best Bears Grilled Beef Shortribs With Amys Sweet Potato Trujillo Tamales Recipes

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SWEET AND SOUR BEEF SHORT RIBS



Sweet and Sour Beef Short Ribs image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 17

8 pounds beef short ribs, cut across the bone
2 garlic cloves
1 bay leaf
1 cup ketchup
1 cup pineapple juice
1/2 cup soy sauce
3 tablespoons honey
2 tablespoons oyster sauce, bottled
1/2 tablespoon chile paste
2 teaspoons granulated garlic
2 slices lemon
2 slices orange
4 scallions, chopped
1 (2-inch) slice fresh ginger
1 red bell pepper, roasted and seeds removed, chopped
2 Camomile tea bags
4 tablespoons sesame seeds

Steps:

  • Fill a large stockpot with water and bring to a boil. Add the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender. In the meantime, make the sauce.
  • In a medium saucepan, combine all ingredients, except sesame seeds. Cook over medium heat, stirring occasionally, for approximately 15 minutes until the sauce has thickened and is heated through. Place a strainer over a bowl and pour the sauce through it to remove the solids. Add the ribs to the bowl of sauce, turning with tongs to well coat. Arrange the ribs in a single layer on a cookie sheet and pour a ladle full of sauce over the ribs so they are well covered. Sprinkle with sesame seeds. Bake in a preheated 350 degree oven for 20 to 30 minutes. Serve with remaining sauce on the side.

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

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

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

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