Braised and grilled beef short ribs recipe??!
Braised and grilled beef short ribs recipe??
I am going to be cooking for my father in law for his b-day and he really likes pork ribs. However, to change things up I'd like to try beef short ribs but braised for texture then grilled to add a glaze (bbq sauce) and some crispness. I am worried that if I braise before grilling that the meat may to easily break apart and make for a difficult time on the grill. Anybody have any experience with this? Also, what to braise the beef in? Ofcourse, everyone's favorite is red wine but I do not know if this would go well with a traditional bbq glaze. Any suggestions? Keep in mind I'd like to keep with the theme of traditional bbq rib flavor.
Thanks.
Answers:
Ribs are best smoked, but if you do not have access to a smoker, braising will work fine, i sometimes use a beer based sauce, foodnetwork.com has some good recipes, here is Alton Browns recipe. There is wine, but it should still work for your theme, most sauce's are either tomato based or viniger(which is wine, really) based.
I personally grill my beef ribs with nothing more than salt and fresh cracked pepper.
Who Loves Ya Baby-Back?
Recipe courtesy Alton Brown
Show: Good Eats
Episode: A Rib For All Seasons
2 whole slabs pork baby back ribs
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Source(s):
recipe from Alton Brown, food network.
BRAISED SHORT RIBS
6 pounds beef short ribs, cut into 1-rib pieces
1 tablespoon olive oil
3 medium onions, chopped
4 large garlic cloves, minced
1 1/2 cups dry red wine
a 28- to 32-ounce can whole tomatoes including liquid coarsely puréed in a blender
1 1/2 cups beef broth
2 tablespoons Worcestershire sauce
six 3- by 1-inch strips fresh orange zest removed with a vegetable peeler
2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
1/2 teaspoon salt
10 ounces pearl onions (about 2 cups), blanched in boiling water 2 minutes and peeled
a 1-pound bag peeled baby carrots
Garnish: finely chopped fresh parsley leaves
preparation
Pat short ribs dry and season with salt and pepper. In a heavy kettle (at least 6 quarts) heat oil over moderately high heat until hot but not smoking and brown ribs in batches, transferring with tongs to a large bowl.
Add chopped onions to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, broth, Worcestershire sauce, zest, rosemary, and salt and bring to a boil. Add ribs including any juices that have accumulated in bowl and simmer, covered, 30 minutes.
Add pearl onions and carrots, stirring and pushing down to make sure they are covered by liquid, and simmer, covered, 1 to 1 1/2 hours, or until meat is tender. Transfer meat, pearl onions, and carrots with a slotted spoon to a large bowl. Discard zest and boil braising liquid, stirring occasionally, until slightly thickened and reduced to about 5 cups. Return meat and vegetables to kettle and cook over low heat, stirring occasionally, until heated through. Stew may be made 3 days ahead and cooled uncovered before chilling covered. Reheat stew, adding water as necessary to thin sauce.
Serve stew sprinkled with parsley.