Provided by Collette Duck
Categories Main Dish Recipes Rib Recipes
Time 1h16m
Yield 6
Number Of Ingredients 11
Steps:
- Season short ribs with sugar and steak seasoning; rub over both sides.
- Whisk soy sauce, vinegar, maple syrup, 2 tablespoons plus 2 teaspoon cayenne pepper, sesame oil, ginger, and red pepper flakes together in a small bowl to make marinade.
- Pour marinade into a large resealable plastic bag. Add short ribs. Seal and let marinate in the refrigerator, 1 to 4 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove short ribs from marinade; discard marinade. Grill short ribs until well-browned, about 3 minutes per side.
Nutrition Facts : Calories 372.7 calories, Carbohydrate 12.4 g, Cholesterol 62 mg, Fat 29.1 g, Fiber 1 g, Protein 15.6 g, SaturatedFat 12 g, Sodium 1753.7 mg, Sugar 8.7 g
EASY BBQ SHORT RIBS
Provided by Sunny Anderson
Time 3h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Arrange the short ribs in a 13-by-9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve.
GRILLED SHORT RIBS AND LETTUCES WITH MUSTARD-ORANGE DRESSING
You should be grilling flanken-style short ribs this summer: They're an affordable, quick-cooking weeknight dinner option. The ribs benefit from a bittersweet and mustardy orange marmalade marinade, and those flavors reappear as a dressing on grilled romaine and radicchio. It's a completely new spin on steak and salad-and perfect for a family feast.
Provided by Anna Stockwell
Categories Orange Mustard Vinegar Beef Rib Garlic Radicchio Lettuce Bread Summer Grill Grill/Barbecue Dinner Entertaining Backyard BBQ
Yield 4 servings
Number Of Ingredients 12
Steps:
- Stir red pepper flakes (if using), 1/2 cup marmalade, 2 Tbsp. mustard, 1 Tbsp. vinegar, and 1/2 tsp. black pepper in a small bowl.
- Place ribs in a glass baking dish; season all over with 2 tsp. salt. Pour marinade over and turn ribs to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.
- Whisk garlic, 1/4 cup plus 2 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. pepper, and remaining 1 tsp. marmalade, 2 tsp. mustard, and 2 Tbsp. vinegar in a small bowl or measuring cup.
- Prepare a grill for high heat; oil grate. Grill ribs until lightly charred and crisp around the edges, about 2 minutes per side. Transfer to a platter, season with salt, and let rest 5 minutes.
- Drizzle cut sides of romaine and radicchio with oil, then season with 1 tsp. salt. Grill, turning occasionally, until lightly charred and warmed through, about 2 minutes for the romaine and 5 minutes for the radicchio. If using bread, grill alongside radicchio until lightly charred and warmed through, about 2 minutes per side. Transfer to platter with ribs.
- Pour dressing over charred lettuces and ribs; season with more salt and pepper.
- Do Ahead: Marinade and dressing can be made 1 day ahead. Cover and chill. Ribs can be marinated 8 hours ahead. Cover and chill then let sit at room temperature at least 15 minutes and up to 1 hour before grilling.
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