Recipe for barbecue short ribs
Before long, it will be time for long, warm summer evenings with ball games in the garden and grilling on the terrace. I am so looking forward to inviting friends and family over for a barbecue because there is almost nothing like a good barbecue party with the people you love the most!
Barbecue-marinated short ribs are always a winner. Short ribs are cuts of beef rib, and these ribs have a lot of connective tissue and tendons. Therefore, they need a lot of tenderizing to become delicious.
The meat can essentially be tenderized using two different methods: boiling or sous vide. Below, I’ll guide you through both methods, but the advantage of sous vide is definitely that you retain ALL the juices and flavors inside the meat.
Whether you choose to boil it or prepare it in a water bath, the meat just needs to be brushed and thrown on the grill or in the oven when the guests have arrived.
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Barbecue Short Ribs Recipe
Barbecue short ribs
Equipment
- Chef'S Knife
- Cutting Board
- Pot (option 1)
- Sous Vide (option 2)
- Oven (option 1)
- Grill (option 2)
Ingredients
- 1 pcs. Beef Shortribs
- Salt and Pepper
- 300 gram Barbecue sauce
Instructions
Preparation
- Whether you choose to boil the meat or prepare it in a water bath, start by removing the membranes and the outer layer of fat from the meat.
Tenderizing Method 1: Boiling beef short ribs
- Add plenty of salt to the water and boil the meat for 3 - 4 hours until tender.
- Carefully lift the meat out of the pot and pat it dry with a clean dish towel.
- Let it cool before you use it.
Tenderizing Method 2: Sous vide preparation of beef short ribs
- Season the meat with salt and pepper and vacuum seal it.
- Cook it at 55 degrees Celsius (131 degrees Fahrenheit) for 48 hours.
Barbecue preparation of the beef short ribs
- Once the meat is cooked - either boiled or in your sous vide - it should be marinated in a delicious barbecue sauce. I used this barbecue sauce for the recipe here.
- Whether using a grill or oven, it doesn’t really matter. The main thing is to keep an eye on the meat as it needs high heat and the sugar in the barbecue sauce can easily burn. I got a few slightly burnt edges on my short ribs here and there, as you can probably see.
- This time, I chose to use my oven (the weather is not quite good enough for a grill yet).
- Set your oven to max and use the grill/convection function.
- Brush a thick layer of barbecue sauce on the meat, so it's well covered.
- Place it in the oven, preferably on a high rack to get it close to the heating elements.
- Let the meat roast in the oven. Turn the meat half a turn every 5 minutes and brush it again. Continue this way until all the meat has a good caramelized crust.
- The meat is now ready to serve. Serve with coleslaw, extra barbecue sauce and aioli or blue cheese mayo as well as a good piece of bread.