Brush up on your culinary expertise with these no-fail recipes for cooking beef ribs. On the grill or in the crockpot, these easy beef rib recipes offer multiple ways to successful beef short ribs, beef BBQ, and beef back ribs.See Popular Beef Ribs Recipes
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If you like short ribs (and who doesn't), then you've just got to try this recipe...Creole seasoning and dark beer ensure unbelievable flavor and meat that falls off the bone. They're outstanding!
Looking for some comfort food? Try these fork-tender short ribs, that bake in a flavorful tomato based sauce until the meat practically falls off the bones.
Put the beef, vegetables, and sauce ingredients in the slow cooker and let it do all the work. Right before dinner, just make the polenta and your meal is done.
Short ribs, aromatic vegetables and herbs braise in wine-infused stock until the meat nearly falls off the bone, and is served with a smashing combination of mixed fall vegetables.
These tender short ribs are served in an intense broth made sweet with mirin and brown sugar and dark with soy sauce and sherry. "This is a variation of a Korean dish called kalbi tang," Sang Yoon says.
"A good sauce is the bridge between the meat and the wine," says Ken Frank. When pairing beef with Cabernet, he usually serves a hearty red-wine sauce, like the one on these short ribs. Veal stock gives the dish extra-deep flavor, but chicken stock (preferably homemade) works well too.
The name says it all...short ribs become exceedingly tender when slow-cooked in a flavorful combination of French onion soup, ale, garlic, brown sugar and seasonings.
Check out our recipes for grilled beef rib ideas!
Delicious is on the menu with this recipe for braised beef short ribs. Our tips will keep the meat tender and the crowd happy.
The slightly sweet grilling sauce gives a Texas twist to these back ribs. As is customary in the Lone Star State, most of the cooking is done before the sauce is slathered on. Be generous with the slathering, and be ready to serve more of the sauce on the side.
Sommelier Clint Sloan of McCrady's in Charleston, South Carolina, swears by this easy short ribs recipe, adapted from the Joy of Cooking, because it brings out the flavors in the braising wine.
Adam Perry Lang first roasts short ribs, then braises them in beef stock with porcini mushrooms, until the meat is fall-apart tender. He finishes the cholent by stirring matzo farfel (crushed matzo) into the pan juices until it plumps up. Fresh baby spinach and crunchy sea salt complete the dish.
You'll be amazed at what a difference dry-aging makes: the dehydration concentrates the meat's flavor, making it mellower, yet beefier. But if you lack the time or inclination to dry-age the beef, you can skip that step. (Start with a 4 to 4-1/2-pound roast if not dry-aging.)
This two-step cooking process ensures maximum tenderness and ultimate flavor. First, cook the short ribs in simmering water. Then, generously brush them with the zippy, chili-flavored sauce as they grill.