Best Simple Beef Short Ribs Recipes

SIMPLE BEEF SHORT RIBS

Simple Beef Short Ribs image

The basics of this recipe came from my mom, and it was passed down to her from her mother and Oma. I changed it a little, and you can too. You can braise in basically any liquid you want. The short ribs come out so delicious and tender, and there is not an overwhelming sauce to overpower them.

Provided by CooperCook

Categories Main Dish Recipes Rib Recipes

Time 2h30m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound beef short ribs
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 tablespoon butter
1 onion, sliced
1 clove garlic
1 (12 fluid ounce) can or bottle stout beer
1 cup beef stock

Steps:

Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 10 g, Cholesterol 54.2 mg, Fat 27.4 g, Fiber 0.8 g, Protein 13 g, SaturatedFat 11.2 g, Sodium 651.4 mg, Sugar 1.9 g

SIMPLE SMOKED BEEF SHORT RIBS

Simple Smoked Beef Short Ribs image

Provided by Ardie A. Davis

Categories Beef Mustard Fourth of July Backyard BBQ Dinner Meat Beef Rib Smoker Grill/Barbecue Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher

Yield Serves 6

Number Of Ingredients 15

Ingredients

6 (4- or 5-inch-long) beef short ribs
Barbecue sauce, for serving
MUSTARD SLATHER
1 cup prepared yellow mustard
1/4 cup dill pickle juice
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 teaspoon granulated garlic
1 teaspoon ground ginger
RUB
2 tablespoons sea salt
2 tablespoons coarse or restaurant grind black pepper
1 tablespoon granulated garlic
2 teaspoons white cane sugar

Steps:

Remove the ribs from the refrigerator and outline the bones with a sharp, pointed paring knife. Combine all the ingredients for the mustard slather in a small bowl and blend well. Brush the slather over the entire surface of the ribs.
Combine all the ingredients for the rub in a small bowl and blend well. Sprinkle the rub over the slathered ribs.
Heat a cooker to 230° to 250°F. Oil the rack and place the ribs on it bone side down over indirect heat. Cover and cook for 1 to 1 1/2 hours. Turn and cook for 45 minutes more, then turn and cook for another 45 minutes, or until the ribs reach 185°F on a meat thermometer.
Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve with barbecue sauce.