Beef short ribs are small, bite-sized sections of the ribs that contain bone and thin layers of fat and muscle. These ribs are taken from the chest of the cow where the muscles do a considerable amount of work, making them less tender than other ribs. However, they can still be prepared with ease and made tender through cooking. This recipe utilises 1.36 to 1.81kg. of beef short ribs, and will serve four people.
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Things you need
- Beef short ribs
- 6 qt. Dutch oven
- Hot sauce
- Lemon juice
- Cayenne pepper
- Basting brush
- Grill pan
Trim all excess fat from the beef short ribs, and then move them into a 6 qt. Dutch oven. Add enough water to completely cover the ribs, and then bring the water to a boil.
Reduce the heat, and simmer the beef short ribs with the lid on for 1½ to 2 hours, or until the ribs are tender and falling off the bone. Drain the excess water from the Dutch oven, and preheat the grill.
Combine ½ cup of ketchup, 1/3 cup of hot sauce, ¼ cup of molasses, 3 tbsp of lemon juice, 2 tbsp of mustard and ¼ tsp of cayenne pepper in bowl, and mix well.
Use a basting brush to coat the top and bottom of the beef short ribs with the sauce, and then place the ribs onto an unheated grill pan. Adjust the rack on the grill so the ribs will be 4 to 5 inches from the heat source.
Move the grill pan into the grill and cook the ribs for 10 to 15 minutes. Baste the beef short ribs with the sauce two to three times while broiling. Remove from the grill and serve immediately.
Tips and warnings
- A homemade or commercial barbecue sauce can be used in place of the sauce prepared in this recipe.
- Flip and rebaste the short ribs often while broiling to prevent burning and to promote even cooking.
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