Who doesn’t think their ribs are the absolute best? Everyone says it and I’m no different. I believe my short ribs will knock you out! I often make braised short ribs the conventional way – browning the meat in a hot pan, sautéing vegetables in pan drippings, and deglazing the pan with red wine. But, I’ve discovered that adding a grill into the mix produces succulent ribs that are just unmatched. Now, it can be our juicy little secret together. Here’s how my rockin’ short ribs are done:
Grill the ribs, sauce them up, and braise them – no wine needed.
What you should do instead, is brine the ribs in a little bourbon, a lot of salt, and some sugar for sweetness. A brine like this will add moisture to the meat, especially when you let them sit in the brine for 36 hours like I did.
After the ribs brine, pat them dry, and toss them on the grill until nicely caramelized.
Then, put them in a pot with some onions, carrots, and celery and let them simmer for an hour or so – perfect time to grab a beer! When the broth has reduced down, add a little more barbecue sauce, and serve them up piping hot and fall-off-the-bone delicious.
I think I’ve found my new favorite short rib recipe. What do you think?
Tender short ribs get a flavor boost from a spin on the grill.
- 1 cup bourbon
- 1 cup sugar
- 1 cup salt
- 1/3 cup black pepper
- 16 cups water
- 2 pounds beef short ribs
- 1 cup barbecue sauce
- 2 carrots, cut into large pieces
- 2 celery stalks, chopped
- 1 onion, chopped
- In a container large enough to hold the ribs, add the bourbon, sugar, salt, pepper, and water. Stir gently until the sugar and salt are dissolved before adding the meat.
- Cover and refrigerate at least overnight (and up to 36 hours).
- Preheat the grill to medium-high heat.
- Remove the ribs from brine and pat dry.
- Place ribs on grill, bone-side down, and grill for 5-6 minutes. Turn over and grill for 3 more minutes. Roll them around to make sure all four sides have grill marks on them.
- Toss them in your favorite barbecue sauce.
- Transfer to the pot with the carrots, celery, and onions, add water to cover and let simmer for an hour or until tender.
Don't gasp at a recipe that takes more than a day to prepare. Almost all that time is spent brining the ribs.