I'm going to cook up a stack of short ribs today,whats your best recipes for these?

Question

i ask for help as i'm not the greatest of cooks,usually i'm better kept out of the kitchen...lol

Answer 1

Paula Deen Rocks! I make theses all the time. I usually double the sauce though for extra flavor.

Barbeque Short Ribs

2 pounds short ribs, cut in 2-inch pieces
Salt
1/4 cup minced onions
1/4 cup ketchup
1/4 cup water
2 tablespoons fresh lemon juice
2 tablespoons brown sugar
1 tablespoon mustard
1/8 teaspoon salt
1 tablespoon Worcestershire sauce

Trim the top layer of fat from the short ribs. Place several pieces of this fat in a Dutch oven, and cook over medium heat until bottom is lightly coated with fat, and remove the pot from the heat. Sprinkle the short ribs with salt, brown them on all sides, and then removing them when they are done. Add the onion and slightly saute until lightly browned. Return the short ribs to the pot and add the ketchup, water, lemon juice, sugar, mustard, salt, and Worcestershire sauce. Cover the pot and cook over low heat for 2 hours, or until tender, stirring occasionally

Answer 2

Wow. Are those really yours? I mean those ribs or a I a guess a LEGS, thighs, or your making ribs not chicken...nevermind.

This takes a while, but makes the meat fall off the bone:

2 pounds beef short ribs
All-purpose flour seasoned with salt and pepper for dredging
3 Tspn. cooking oil
1 garlic clove, chopped
1 small onion, chopped
2 carrots, sliced
1/4 teaspoon dried rosemary, crumbled
1/4 cup red wine
1 - 2 cups beef broth

Preheat oven to 350 degrees. Dredge ribs in flour, knocking off excess. Heat oil in a 6-quart heavy ovenproof kettle over moderately high heat until hot but not smoking. Brown the short ribs in batches in a single layer without crowding. Transfer short ribs as browned with tongs to a large plate.
In the same kettle add in and cook garlic, onions, carrots, and rosemary with salt and pepper to taste over moderate heat, stirring, until browned lightly. Deglaze the kettle with red wine. Add the beef broth to the vegetable mixture and bring to a boil, stirring. Return ribs to the kettle, squeezing them to fit in a single layer, if possible, and cover kettle with a lid. Braise ribs in oven until tender, about 2 hours.

Answer 3

specific, yum-m, I do something reminiscent of that myself. I boil my ribs for greater or less 30 min. Then I pour italian dressing everywhere in the ribs and season with 5-spice, garlic, cajun, and onion powder, and then permit that marinate for 30 min. to an hour. After the ribs have been on the grill for a mutually as , i will upload slightly b-b-q sauce to the italian dressing and initiate basting this on till ribs are executed.

Answer 4

Nothing says barbeque quite like a rack of ribs covered in finger licking good barbeque sauce. If prepared correctly there is nothing better than bbq ribs. But for many people barbequing ribs can be difficult because they need to be slow cooked to bring out the flavor and taste. Slow cooking ribs on a grill is an art form that can be hard to duplicate if you don't have the patience or know how to do it right. But never fear there are ways to take the guess work out of how to cook barbeque ribs.

First off let's look at the different types of ribs you can barbeque.

* Pork Baby Back Ribs - Probably the most well known and easiest to cook. They are tender and can be cooked quickly on the grill.

* Pork Spare Ribs - These are bigger than baby back ribs and take quite a bit longer to cook.

* Beef Ribs - The largest of all ribs they take a considerable amount of time to cook, particularly if you want them to be tender as they are tougher than pork ribs. It is best to braise them before grilling

* Beef Short Ribs - Also need to be slow cooked to bring out the tenderness. Much like beef ribs.

The problem most people have when it comes to barbequing ribs is either overcooking them, which leads to dry and tough ribs, or not cooking them long enough which can be a potential health hazard. One would guess that that is why most of the time they get overcooked.

There are ways around this problem. You can pre-cook your ribs either by boiling, steaming or slow cooking them in the oven before you put them on the grill. Make sure you pre-season your ribs before using these methods as this will help bring out the flavor in your ribs. Many people boil or steam their ribs with beer which not only adds flavor but also tenderizes the meat making it fall off the bone. You can pre-cook your ribs from anywhere from 1 to 4 hours depending on which method you are using.

Once they have been pre-cooked just throw them on the grill for 5-10 minutes a side and brush on your favorite barbeque sauce. Before you know it you will have perfectly grilled ribs that are ready to eat.

http://www.disabled-world.com/artman/publish/cookribs.shtml
http://search.yahoo.com/search?p=how+to+cook+short+ribs&rs=1&fr2=rs-top&ei=UTF-8&fr=slv8-msgr

Answer 5

You need to wash the ribs and then you put the ribs in a pan then put some season on it.

Answer 6

hey use this dry rub if you want. i use it on everything .
1/2 cup paprika
1/3 cup packed brown sugar
3 tbsp garlic powder
3 tbsp onion powder
2 tbsp oregano
just put all that in a bowl with a lid and shake the snot out of it till it is all mixed... then rub it all over the ribs.

Answer 7

ok get some foil

paprika, cayenne, catsup, brown sugar, salt, black pepper

wrap it up and cook real real slow, then slower than that at 240F for like 8 hours

Answer 8

Wow, huge boobs. What was the question?

Answer 9

Fire.