In a large (Dutch oven) pot with lid, add beef stock and the seared beef short ribs. Add diced potatoes, diced carrots, diced celery and diced onions and stir ingredients well. Add diced tomatoes, black pepper, parsley and bay leaf, stir mixture again. Cover with lid and cook on low for 2 housr, periodically checking soup to stir .
Can You BBQ short ribs?
Prepare a grill for medium-high heat. Place the short ribs on the grill, baste with the barbecue sauce, and cook until they have started to caramelize, 2 to 3 minutes. Baste the short ribs with the sauce, flip the ribs, and cook until the other sides start to caramelize, 2 to 3 minutes more.
What is the best way to cook beef short ribs?
Generously season beef short ribs with Kosher salt. In a large Dutch oven or heavy, oven-proof soup pot, brown beef on all sides over high heat in a small amount of oil. Remove beef from pot and set aside. Add carrot, celery, onion, and garlic and sauté in resulting beef juices until slightly browned.
• Season thoroughly. Apply generously and coat all sides of the rib. • Place on a rack. Do not let touch This allows heat to move across all surface of the rib. • Cook for 1.5 hours until the internal temperature reaches 170-175 degrees.
How to grill short ribs in 10 minutes?
Sure, bones add deep flavor when you’re slow-cooking short ribs. A couple extra things to examine: grill your short ribs to medium rare, go for a robust rub rather than a marinade, finish with gremolata and flaky salt, char your scallions before cooking the beef, or let the beef rest while you make the gremolata.
Why do you refrigerate beef short ribs before cooking?
This helps make them fit in your pot better, and exposes an additional cross-section of bone, which adds more flavor. Beef short ribs are a terrific dish to make in advance because the flavors continue to develop overnight. Let the pot cool, then refrigerate.