Cook the Book: Barbecue Beef Short Ribs

Name: Cook the Book: Barbecue Beef Short Ribs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Bbq, Barbecue
Ingredients: 237 milliliters beef broth; 10 beef short ribs cut into individual ribs; 4 teaspoons black pepper; 2 teaspoons dark brown sugar; 2 teaspoons dried thyme; 2 teaspoons garlic powder; 1 teaspoon ground ginger; 2 teaspoons dries oregano; 1 Tbsp salt; 4 teaspoons minced shallots; 3 Tbsps soy sauce; 2 teaspoons Worcestershire sauce

The recipe Cook the Book: Barbecue Beef Short Ribs is ready in around 45 minutes and is definitely a tremendous gluten free and dairy free option for lovers of American food. One portion of this dish contains around 3g of protein, 1g of fat, and a total of 39 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 5. A mixture of ground ginger, shallots, pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. It is perfect for Father's Day.

Instructions

Remove the membrane from the back of the ribs. With a sharp knife, score the top of each rib by cutting 1/4-inch grooves perpendicular to the bone every 1/2 inch. These cuts will provide more surface areas of bark (the flavorful crust).

Ingredients you will need

Bone

Ribs

Equipment you will use

Knife

In a small bowl, combine the dry rub ingredients and mix well. Apply a generous coat of the rub to all sides of each rib.

Ingredients you will need

Dry Seasoning Rub

Equipment you will use

Bowl

Build a fire (wood or combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.

Equipment you will use

Grill

Place the beef ribs on the cooker (bone side down) away from the coals, close the lid, and cook with indirect heat (approximately 275°F) for 1 1/2 hours or until the internal temperature of the beef is 160°F.

Ingredients you will need

Beef Ribs

Beef

Bone

Remove the ribs from the grill and place them in the center of a doubled sheet of aluminum foil, meat side down. In a small bowl, combine the stock mixture and pour it over the ribs. Wrap tightly in foil, trapping the juice inside. Return the foil pack to the grill, close the lid, and cook over indirect heat for 1 hour, or until the internal temperature of the beef reaches 200°F.

Ingredients you will need

Juice

Stock

Beef

Meat

Ribs

Wrap

Equipment you will use

Aluminum Foil

Grill

Bowl

Remove the foil packet from the grill and let the beef rest in the foil for 15 minutes. Unwrap the ribs and slice each one to the bone at all of the scored cuts. This will create bite-size chunks of meat and allow the juice to penetrate the bark, providing more flavor.

Ingredients you will need

Juice

Bone

Beef

Meat

Ribs

Equipment you will use

Grill

Aluminum Foil

Equipment

Ingredients

Servings:

237milliliters

beef broth 10

beef short ribs cut into individual ribs 4teaspoons

black pepper 2teaspoons

dark brown sugar 2teaspoons

dried thyme 2teaspoons

garlic powder 1teaspoon

ground ginger 2teaspoons

dries oregano 1Tbsp

salt 4teaspoons

minced shallots 3Tbsps

soy sauce 2teaspoons

Worcestershire sauce

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Anthem Estate Merlot Mt. Veeder Napa Valley Wine with a 5 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.