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Easy BBQ Short Ribs

October 15, 2017

 

This is an excellent recipe from Sunny Anderson and so simple and delicious!

I usually find a recipe and then get the ingredients but I did just the opposite this time.  I had read an article in Cooks Illustrated about boneless beef short ribs awhile ago but really wasn’t interested in trying their recipe.  But the boneless beef short ribs stuck in my head.  So when I went to Hannford’s a few weeks later I got them and found a recipe when I got home.  So glad I did 🙂

The video and directions from Food Network are slightly different. The video with Sunny suggests 2-1/2 hours cooking with aluminum foil and 1/2 hour with aluminum foil off.  The recipe directions on Food Network says 3 hours cooking with the aluminum foil and 1/2 hour with aluminum foil off.  My directions are 3 hours aluminum foil on and that’s it, you are DONE!

Also, watching the video, I have no idea where Sunny got those boneless beef short ribs.  Mine do not look like that at ALL :/   I went with Cook’s Illustrated description.  “Boneless Beef Short Ribs aren’t actually cut from the rib section of the cow, as their name implies.  They are cut from the chuck or shoulder, of the animal.  …..are basically butchered and trimmed chuck roast.”

Easy BBQ Short Ribs  (from Sunny Anderson)

3-4 pounds boneless beef short ribs

Kosher salt and freshly ground black pepper

2/3 cup light brown sugar

1 teaspoon Hungarian paprika

1/2 teaspoon garlic powder

1 tablespoon white vinegar

1/2 teaspoon thyme

2/3 cup ketchup

1 tablespoon mustard (yellow, Grey Poupon, smooth, grainy, it really doesn’t matter, whatever you have in your refrigerator)

1 tablespoon Worcestershire sauce

Preheat oven to 300 degrees.

Arrange the short ribs in a 13 x 9 inch glass baking dish and season with the Kosher salt and freshly ground pepper on both sides.

In a medium bowl, combine the brown sugar, paprika, garlic powder, vinegar, thyme, ketchup, mustard and Worcestershire sauce.  Stir with a whisk until completely combined.  Pour the sauce over the ribs and turn the ribs over in the sauce until all are coated.  Cover with aluminum foil.

Cook for 3 hours.  Remove from the oven and serve.

Couple of suggestion here:

If you are not serving right away, place the whole thing in the refrigerator.  After a few hours the fat from the beef will congeal and will be very easy to remove.  This saves a bit of calories.

I ate them the way they were and served with other stuff on the side.  But I think the ribs could be easily shredded, put back in the sauce, stirred and served over rice, noodles, polenta or on buns. Yum!!

arranged ribs:

what to look for in the supermarket:

sauce ingredients:

pour over ribs and cover ribs completely:

cover with aluminum foil:

after 3 hours:

served with Sweet Potato Puree with Smoked Paprika and little corn muffins:

 

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2 Comments leave one →
  1. Vicki Dunning permalink
    October 26, 2017 8:19 pm

    Sue, Just getting to this email. It arrived while I was away. These sound amazing! Adams had some boneless short ribs which were shorter and thicker than the ones you have pictured. I actually just made Rhee Drummond’s short ribs (on the bone) yesterday. I will definitely try these in November. Now I’m looking at the sweet potato puree and I’m wondering if I can use my food mill instead of a potato ricer? (And you are absolutely correct about the aluminum foil when baking the sweet potatoes.) I also love to snack on the skins… Thanks for your wonderful blog! I love the recipes and all your pics!

    Vicki ________________________________

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