Bears Grilled Beef Short Ribs Recipes

GRILLED BBQ SHORT RIBS WITH DRY RUB

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.

BEAR'S GRILLED BEEF SHORT RIBS

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.

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

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

GRILLED SHORT RIBS

Steps:

• Combine vinegar, soy, honey, ginger, garlic, red pepper, oregano, coriander, zests and black pepper.
• Add ribs and turn to coat.
• Cover and marinate in fridge for at least 6 hours or overnight.
• Prepare grill to medium high heat.
• Drain ribs and discard marinade.
• Grill ribs until slightly charred and crispy, about 3 minutes on a side.
• Remove from grill, transfer to cutting board.
• Chop each rib into 3 or 4 peices.
• Transfer to platter and sprinkle with sesame sees and cilantro.