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Beef Short Ribs Recipes

beef short ribs
We're cooking up a grilled beef short ribs recipe BBQ country style with all the fixings, and braised short ribs of beef with a bloody mary mix, garlic, onions, and red wine. Try 'em and tell us what you think at the bottom of this page.

BBQ Country Style
Beef Short Ribs Recipe

Marinating Time: 6 Hours

Grilling Time: 2 - 5 hours
depending on method (see below)

Ingredients (Serves 4 - 6)

  • 1 large drip pan for the grill


  • 1 grill-safe baster


  • 4 pounds short ribs of beef


  • Garlic powder (to taste)


  • Salt and pepper (to taste)


  • 1 envelope Lipton onion soup mix


  • 1/2 cup olive oil


  • 1 cup red wine


  • 8 cups beef stock


  • 2 cups chopped onions


  • 1 cup chopped celery


  • 1 cup chopped carrots


  • 2 cloves of garlic, minced


  • 2 bay leaves


  • 1 tablespoon dried thyme


  • 1/4 cup chopped fresh parsley


  • Cornstarch (optional)


  • Grilling Instructions for
    Cooking Beef Short Ribs

    1. Prepare your short ribs of beef for marinating by removing membrane, cutting-off excess fat, and trimming the end points.

    2. Rub both sides of short ribs with garlic powder, salt, pepper, and lipton onion soup mix. Coat with olive oil. Refrigerate for 6 hours (up to 24). An hour before grilling take them out of the fridge to bring them to room temperature.

    Grilling Tip:
    If you don't have time to marinate try this trick: spray short ribs with some cider vinegar before applying beef rib rub and olive oil. This will tenderize the beef and and open its pores so the spices soak in more thoroughly.

    3. Prepare your grill for high indirect heat (500 degrees F). If you're using charcoal, fill a charcoal chimney starter completely full. Once pre-burned, pour coals onto one side of the grill. (Plan on going through about 1 1/2 chimneys of charcoal (lasts up to 5 hours).

    4. Meanwhile, use a meat cleaver or sharp knife to divide each full rack of ribs in half ( = 8 half racks).

    5. In your large drip pan mix together the red wine, beef stock, chopped onions, celery, garlic, bay leaves, thyme, and parsley. Set-aside.

    6. Clean grate.

    7. Place drip pan on the bottom of your grill where there are no coals. Barbeque the ribs over direct heat, uncovered, for about 2 - 3 minutes per side. This will sear the ribs to seal in flavor and moisture. Now move the beef ribs to indirect heat (the other side of your grill where there are no coals; on top of where the drip pan is) and stack them on top of each other.

    Grilling Tip:
    Stacking your short ribs of beef helps to keep them moist while grilling and naturally bastes them in their own juices.

    8. Cover the grill and adjust the vents until the internal grill temperature reaches 225 - 275 degrees F.

    Grilling Tip:
    Temperature is extremely important when it comes to grilling ribs on the barbeque. Don't guess, use a thermometer. You want to keep the temperature as constant as possible, between 225 - 275 degrees F.

    You can maintain the right temperature by checking your grill thermometer frequently, adding charcoal as necessary, and adjusting the grill vents accordingly: opening them up will increase cooking temperature while closing them decreases it.

    When adding coal, NEVER use unburned coal! Always pre-burn them first in a charcoal chimney.

    9. Continue grilling ribs, covered, for about 4 - 5 hours. You can cut this time in half if you maintain a temperature of 300 - 325 degrees F. If you opt for this faster method, your ribs won't have that deep, rich smoked flavor but they will still be mighty tender and tasty.

    10. Every 30 minutes, baste beef ribs with the juices in the drip pan. They are done when and instant-read thermometer inserted into the thickest part of the ribs registers about 155 degrees F.

    11. Serve these country style bbq beef short ribs with the vegetables from the drip pan and ladle remaining juices over the top. Or make a tasty gravy to serve on top by stirring in some cornstarch to the drippings after removing the vegetables.


    Braised Beef Short Ribs Recipe

    Grilling Time: 2 1/2 - 5 hours
    depending on method (see below)

    Ingredients (Serves 4 - 6)

  • 1 large drip pan for the grill


  • 1 grill-safe baster


  • Cider vinegar


  • 4 pounds beef short ribs


  • Garlic powder (to taste)


  • Salt and pepper (to taste)


  • 1/4 cup olive oil


  • 1 large onion, sliced into rings


  • 2 leeks (white portion only), sliced


  • 4 cloves of garlic, smashed


  • 1 cup red wine


  • 1 cup beef stock


  • 1 (28 ounce) can diced tomatoes


  • 2 cups bottled Bloody Mary mix


  • 6 large carrots, peeled and cut into two-inch pieces


  • 1 1/2 pounds small mushrooms, stems removed


  • Grilling Instructions for
    Cooking Braised Beef Short Ribs

    Prepare your grill for high indirect heat (500 degrees F). If you're using charcoal, fill a charcoal chimney starter completely full. Once pre-burned, pour coals onto one side of the grill. (Plan on going through about 1 1/2 chimneys of charcoal (lasts up to 5 hours).

    1. Meanwhile, prepare your short ribs of beef for braising by removing membrane, cutting-off excess fat, and trimming the end points.

    2. Rub both sides of short ribs with cider vinegar. This will tenderize the beef and open up its pores so the spices and seasonings soak in more thoroughly.

    3. Rub both sides of ribs with garlic powder, salt, and pepper. Coat with olive oil.

    4. Use a meat cleaver or sharp knife to divide each full rack of ribs in half ( = 8 half racks).

    5. In your large drip pan mix together the remaining ingredients, except for the mushrooms.

    6. Clean grate.

    7. Place drip pan on the bottom of your grill where there are no coals. Barbeque the ribs over direct heat, uncovered, for about 2 - 3 minutes per side. This will sear the ribs to seal in flavor and moisture. Now move the beef ribs to indirect heat (the other side of your grill where there are no coals; on top of where the drip pan is) and stack them on top of each other.

    Grilling Tip:
    Stacking your short ribs of beef helps to keep them moist while grilling and naturally bastes them in their own juices.

    8. Cover the grill and adjust the vents until the internal grill temperature reaches 225 - 275 degrees F.

    Grilling Tip:
    Temperature is extremely important when it comes to grilling ribs on the barbeque. Don't guess, use a thermometer. You want to keep the temperature as constant as possible, between 225 - 275 degrees F.

    You can maintain the right temperature by checking your grill thermometer frequently, adding charcoal as necessary, and adjusting the grill vents accordingly: opening them up will increase cooking temperature while closing them decreases it.

    When adding coal, NEVER use unburned coal! Always pre-burn them first in a charcoal chimney.

    9. Continue grilling ribs, covered, for about 4 - 5 hours. Every 30 minutes, baste beef ribs with the juices in the drip pan. They are done when and instant-read thermometer inserted into the thickest part of the ribs registers about 155 degrees F.

    10. Serve these braised beef short ribs with the vegetables from the drip pan and ladle remaining juices over the top.


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