Marinated Beef Ribs -#traeger #barbecue #recipe
Beef Ribs | The Golden Balance
#shorts
Beef Ribs ????
2 slabs of beef ribs
Apply Mustard thoroughly
Bbq Rub:
1 Tbsp brown sugar
2 tsp onion, garlic, chili, paprika
1 tsp cayenne pepper
2 tsp salt
1 tsp thyme
I used a good quality bbq sauce, you can easily make your own.
Cover in foil and bake at 300F for about 2 1/2 hours - 3 hours (190 Internal)
Cover in bbq sauce and broil for about 5-10 minutes. Let them rest before cutting into them and enjoy????
Cook the Perfect Juicy Beef Ribs Every Time | Dino Ribs
Cook the Perfect Juicy Beef Ribs Every Time - In this video, we're going to show you how to cook the perfect beef ribs every time. By following our simple steps, you'll be able to enjoy juicy, tender beef ribs every time!
If you're a fan of beef ribs, then you need to check out this video! We'll show you how to cook the perfect beef ribs, using simple techniques! After watching this video, you'll be able to cook the perfect beef ribs every time!
Ingredients:
Beef Ribs
Favorite Rub (Your Choice)
W Sauce
All Purpose Seasoning:
The Level Up Series A Rub:
The Level Up Series B Rub:
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72-hour beef short ribs - recipe in the description #shorts
Ingredients 72-hour short ribs
- 2.5-3kg beef short ribs, bone-in
- 1 tbsp grapeseed oil
- Any bbq rub you like (or just salt pepper and garlic powder)
Method
1. Take the ribs and pat them dry with a paper towel.
2. Drizzle with oil all over and season all sides with the bbq rub.
3. Place onto a flat hotplate (or skillet) and get good colour on all sides.
4. Once you have good colour, place into a vac pack bag and seal.
5. Cook in a water circulator set to 55°c (131°f) for 72 hours.
6. Once done, remove and let cool at room temp for an hour before placing into the fridge between 2 plates with something heavy on them to press.
7. Leave in the fridge for 24 hours.
8. When ready to serve, remove from the fridge and slice off the bone, place back onto a hot plate or skillet for 2-3 minutes on each side to warm through and develop some colour.
9. Serve over the soft polenta with some gremolata
Polenta
- 1 cup of instant polenta
- 4 cups of chicken stock
- 50g of butter
- 100g grated parmesan
- Salt to taste
Bring your water to a boil, while stirring pour in your polenta slowly. Cook on low heat with a lid on for 30 minutes stirring every 3-4 minutes. Once cooked, stir in your butter and cheese and let sit for at least 5 minutes off the heat with the lid on. Give it one last stir and check for seasoning before you serve.
Gremolata
- 1 bunch flat parsley, finely sliced
- 2 cloves, finely grated
- Zest of 2 lemons
Mix everything and you're good to go!
This is My Favorite Meal of All Time | Tender & Delicious Braised Beef Short Ribs
The most common question I get is either What's your favorite food or What's your favorite thing to cook - the answer to both of those questions is BEEF SHORT RIBS! Checkout the video to find out why. Meet me in the kitchen and let's #makeithappen
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Shopping List:
2-3 lbs Beef Short Ribs (Bone in or Boneless - boneless ribs will cook faster)
2 cups red wine (cabernet or merlot)
2 cups beef broth
1 tbsp beef base
1-2 tbsps dijon mustard
2 tbsps tomato paste
2-3 carrots
2-3 stalks of celery
1-2 onions
2 bay leaves
rosemary and thyme
1 tbsp worcestershire sauce
1 tbsp low sodium soy sauce
salt, pepper, garlic, onion powder
Slurry: 2-3 tbsps corn starch + 1/4 cup cold water
Directions:
Begin by salting your short ribs 2-24 hours prior to cooking (preferably overnight). Heat your skillet over high head and add 1 tbsp avocado oil. Sear short ribs in batches until golden brown on all sides. Once all short ribs are seared, remove them and set aside. Reduce heat and add the celery, carrots, and onion. Sweat the veggies for 3-5 minutes and season with salt, pepper, garlic, onion powder. Add tomato paste and dijon mustard and mix to combine. Deglaze with red wine and bring to a boil for 2-3 minutes. Add short ribs to your pressure cooker or instant pot. Add the veggies and wine from the skillet to the pressure cooker along with 2 cups of beef broth. Season again and add worcestershire and soy sauce. Add fresh herbs and set for high pressure 55 minutes. (If using the oven, cover in a baking dish or dutch oven and bake at 325 for 3.5 hours or until fork tender.