Beef Short Ribs With Barbecue Sauce Food

BEEF RIBS WITH BARBECUE SAUCE - SLOW COOKED SHORT RIBS!

Steps:

• Preheat oven to 160°C/320°F (all oven types).
• Mix Rub in a small bowl large, enough to fit one rib.
• Press beef ribs into the rub, coating all sides. Shake off excess.
• Mix Barbecue Sauce ingredients, except water, in a baking pan. Then mix in water.
• Place ribs in sauce, turning to coat. Arrange meat side down in the sauce, bone side exposed (sauce won't cover completely, that's ok).
• Cover tightly with foil or lid, bake 3 1/2 hours.
• Remove from oven, remove foil. Turn ribs (some may have fall over, that's ok, just turn them). Spoon over sauce.
• Bake 30 minutes uncovered, spooning over sauce again halfway through, until surface is caramelised and sticky. Check to ensure ribs are tender - pry a bit apart using two forks. (If not, cover and return to oven, but after 4 hrs they certainly should be!)
• Remove ribs onto serving plate (use a spoon as meat will barely be attached to bone, if at all). Mix sauce to bring together (Note 3 on adjustments). Serve with ribs!

BRAISED BEEF SHORT RIBS IN A POMEGRANATE BARBEQUE SAUCE

Steps:

• In a saucepan, combine half the barbeque sauce with half the pomegranate juice and add the agave, to taste. Bring to a simmer over medium-low heat and reduce until thick, about 30 minutes.
• Preheat the oven to 250 degrees F. Line the bottom of a braising or roasting pan with the orange slices.
• Brush the reduced sauce onto the short ribs and sear in a saute pan over high heat until the sugars are nice and caramelized. Place the meat into the braising pan with the orange slices. Pour in the remaining barbeque sauce and pomegranate juice and enough water to cover the meat completely. Cover with aluminum foil and cook until the meat is tender and falling off the bone, up to 4 hours, checking often.

SLOW-BAKED BBQ SHORT RIBS

Steps:

• Preheat the oven to 300°F.
• Season the ribs all over with salt and pepper, then arrange in a 9x13-inch baking dish (it will be a tight squeeze).
• Combine all of the ingredients for the BBQ sauce in a small bowl and stir until smooth.
• Pour ⅓ of the sauce (about ½ cup) over the ribs. Using tongs, flip the ribs over and spoon another ⅓ of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs. Cover the pan with aluminum foil and roast for 2½ hours. Remove the foil and, if the cooking liquid is covering the meat, use a large spoon or ladle to remove some of the liquid so that the tops are exposed. (Note: the meat will look unappetizing at this stage; don't worry, it will look much better once it's done!) Cook for 30 minutes more, uncovered, until the meat is tender and browned. Cut off any excess fat that remains around the short ribs. Transfer the short ribs to a serving platter. Discard the cooking liquid, as it will be very greasy. Slather the reserved BBQ sauce over the short ribs and serve.
• Freezer-Friendly Instructions: The ribs can be frozen for up to 3 months. Reheat them tightly covered with foil in a 300°F oven until heated through.

BARBEQUE STYLE BRAISED SHORT RIBS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven, and brown the ribs on all sides, about 5 minutes, working in batches if necessary. Sprinkle ribs with salt and black pepper as they brown. Transfer cooked ribs to paper towels to blot up extra oil.
• Stir the onion rings and carrots into the same pot, and cook and stir until the onions turn translucent and start to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 more minute. Mix in tomato sauce, barbeque sauce, and beef broth; bring the sauce to a boil, and simmer for 1 minute to blend flavors. Stir in the browned ribs.
• Cover the pot, and bake in the preheated oven until the rib meat is very tender, about 2 1/2 hours. Turn the ribs occasionally while cooking. Season to taste with salt and black pepper before serving hot.

BEEF SHORT RIBS

Steps:

• Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
• Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
• Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
• Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

BEEF SHORT RIBS WITH BARBECUE SAUCE

Steps:

• In a large skillet (with no oil or shortening), brown shortribs on all sides, then cover and cook for an hour at low heat and drain off drippings from pan.
• Combine the rest of the ingredients for the sauce.
• Pour sauce over shortribs in pan, cover tightly, and cook 1 1/2 hours longer at low temperature (or until meat is tender).

GRILLED BEEF RIBS WITH SWEET-AND-STICKY BARBECUE SAUCE

Steps:

• Combine first 7 ingredients in large deep saucepan. Bring to boil. Reduce heat to low and simmer until very thick, stirring occasionally, about 1 hour. Cool sauce. (Can be made 1 week ahead. Cover and refrigerate.)
• Place ribs in heavy large pot. Add celery, onion, carrots, bay leaves, peppercorns and 1 tablespoon salt. Add enough water to cover ribs and bring to boil. Reduce heat to medium and simmer until meat is tender, about 1 hour. Using tongs, remove rib racks from pot. Cool slightly. Cut between bones into individual ribs. (Can be made 1 day ahead. Cover; refrigerate.)
• Prepare barbecue (medium heat). Brush ribs with some of sauce. Grill ribs until brown and thickly glazed, occasionally turning and basting with more sauce, about 10 minutes.