How Long to Bake or Broil Beef Ribs
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ten/fifteen/2006
I used merely the cooking method with this recipe just used my own bbq sauce. I added some beef burgoo cubes and 2 tablespoons of vinegar to the h2o. After simmering for 2 hours, I drained and removed every bit much fat from the beefiness equally I could. I then smothered the meat with my bbq sauce and baked information technology. Also added hot sauce just earlier serving. They turned out very tender and my family unit LOVED them.
10/31/2002
This is a very easy way to become tender ribs! The only thing I do differently ..instead of broiling them, I finish them on the grill! Delicious!
12/22/2009
Outstanding later the greasy mess I had with trying to but broil beef ribs. As a suggestion you tin can add carrots and quarter large potatoes 30 minutes to the pot before the ribs are done. Besides what a crime to let all that great beef broth go to waste. Subsequently ribs are broiled you can add the big former left over bones back to the pot and simmer for a while so strain for some absolutly awesome broth.
10/23/2006
Wow-yum! Great to discover a recipe that cuts some of the fatty and calories out of cooking with curt ribs. I was afraid the consistency of ribs would be funky from boiling, but later on broiling with sauce they came out fork tender. The sauce was great- good and viscid on the meat. I used boneless short ribs. My married man loved them, too. Will make over again, and I am picky!
09/26/2004
This was the most god awful recipe I have ever fabricated. First, the bones all roughshod out after simmering for 2 hours resulting in piffling blobs of beef in a pot. I decided to go alee with the recipe and baste and bake the meat. The meat was tender but the "barbeque" sauce was disgusting and unappetizing. I would never, e'er make this again nor would I suggest information technology to anyone ele. Makes me mad that I had to throw away 4lbs of meat.
03/19/2007
Cook in your mouth fabled when I followed a previous reviewers suggestions: add beef bouilion and 2 tsp vinegar to humid water and use your own sauce. When yous do that and follow the instructions in this recipe y'all end upwardly with ribs that disappear faster than a snowflake on a Georgia sidewalk!
12/18/2001
I made this recipe for my tailgate party. These are serious tailgaters who compete to see who does the best job. These ribs were a super hit! They are extremely piece of cake to make and come out tender and tasty.
02/02/2008
I used rock ground mustard in place of powdered mustard. And, I boiled the short ribs for 4 hours in a slow cooker instead of the dutch oven... they turned out bully! Very tender and lots of flavor.
02/25/2012
Reviewers who completely change the recipe and written report on their own upshot are non reviewing the recipe! I made these ribs exactly according to the instructions. They were tender and totally succulent, thanks to the WONDERFUL sauce! I am very fussy about food and seldom give 5 stars.
05/22/2001
I have used this detail recipe now on three occassions and find it admittedly delicious. I had an occassion to feed 2 very fussy eaters and they thoroughly enjoyed it . Thank you Donna.
09/15/2001
This recipe was very easy to make and the flavor was expert. Adjacent time I am going to increase the sauce. I like my barbeque to exist a little wetter. Simply overall this was a quick, simple nice tasting main dish.
11/06/2010
Oh my God... soooo practiced. I loved this cooking method- so piece of cake and the texture of the curt ribs was just perfect. I did have the advice of other reviewers used ane/2 water, one/2 beef broth and ii Tbsp of vinegar (I used cider vinegar) for the simmering liquid. I as well used my own spicy barbecue sauce. It was out of this world. My fellow commented that it was restaurant quality... I don't go ill of hearing that!!
09/29/2012
Positively superb! I take a few excellent recipes in my file for small bones that I favor. This one FAR exceeds them all. I didn't alter a single affair, because I don't experience it's fair to exercise that and and so render an opinion. Donna, this recipe is restaurant worthy as is - thank you!
09/14/2011
Delicious!, Adjacent time I am going to employ ane/4 c molasses to make a picayune less sweet & then will brand sure when I plow them over to brush more than sauce.
06/23/2008
I gave this v stars because I'm a beginning cook. i) Used a crock pot. I simmered 6 beef short ribs on high for 1 hr then reduced to low for some other 4, some other 2 or 3 would've washed but I was running errands that solar day. I removed the ribs with tongs and poured all the sauce on height and baked for 15 mins. They were very tender and very tasty! two) I similar alot of sauce. The recipe for this sauce seemed sufficient for 6 small short ribs. I recall if I would've cooked iv lbs of short ribs, I would need to at to the lowest degree double the recipe. That doesn't take abroad from the tastiness. I loved that I made my ain sauce and I could even taste a modest zing of lemon. Pretty absurd!
eleven/22/2010
Loved these ribs. I didn't take all the ingredients for the sauce and so I just used bottled charcoal-broil sauce and added a picayune dark-brown sugar, ketchup and garlic. My husband loved it, but even better my absolutely picky three year old asked for seconds.
07/23/2011
We had these at Olive Garden last weekend and I decided I wanted to make my own. They cooked perfectly and were better than eating place. Brusk ribs are non cheap, but for a special treat, well worth the investment. Crispy and sticky - these are just delicious!!
03/06/2015
These turned out absolutely amazing! Only baked them about 10 minutes. Really take to keep an eye on them to make sure they don't burn!
07/24/2011
A little time consuming just easy to prepare. I followed the recipe exactly with the exception of finishing them on the grill. They came out tender and flavorful. The molasses sauce was delicious and I would make it again.
10/04/2001
My family idea these were great.
12/10/2013
And then, friends gave me some shortribs, and I've never cooked them before. This recipe looked pretty good, so I tried it. I'chiliad non actually sure what a dutch oven is, but I followed others advice and used my crockpot. I covered the ribs in water and set it on low for 4 hours. Made the sauce, but didn't have any garlic pulverization, so I used fresh garlic minced. It was delicious! I probably broiled them for about ten minutes, five on each side.
07/xx/2010
Admittedly crawly! Thank you lot for sharing! Our ribs came out "cook in your rima oris" and very tasty!
07/08/2004
My married man liked this and so much he even ate the leftovers the side by side day! (not that there were very many!)
05/16/2011
I loved this meal - super piece of cake to prepare. I used boneless short ribs and cutting them in one-half. Normally I brown meats before deadening cooking, so I was a picayune apprehensive near boiling these. But they turned out but fine. I really enjoyed the molasses sauce, and I'k not a big molasses fan (BF idea it was so-and so). We too tried several of our bottled favorites: teriyaki was good, Sweetness Infant Rays (vadalia onion) was super, and Open Pit (love) was great; Jack Daniels (brown sugar) and Sweet Babe Rays (honey) were good but nothing special, in our opinion. Information technology was nice to endeavour something different and I'll definitely brand them this way again with the molasses sauce - yum. Merely changes I made: added 1T of balsamic vinegar and three beef bouillon cubes in the boiling water. Great recipe, thanks for sharing information technology!
03/03/2010
My family really loves this recipe. I boil the ribs in one can of beer and enough h2o to cover them for almost 20min (and then that they are not completely cooked through, I fine that is more than than enough for boneless ribs) and and so I broil them every bit directed. They come up out juicy and tender.
02/21/2009
This was awesome. So easy I didn't even defrost my ribs. I did apply my own BBQ sauce, only this time i'm going to endeavour their recipe.
01/05/2009
This recipe is piece of cake to make. I was a "Campsite Cook" and made them for hungry men who all loved them.
02/27/2012
Not as greasy as other times I've cooked curt ribs. I trimmed fat before and after the boil.
09/03/2009
I tried this recipe exactly the style it was given and information technology was wonderful! My husband said it was the same as going to a nice BBQ eatery and ordering theirs. I boiled them the night before and just refrig them, and so the next nighttime I took the out and made the sauce and information technology was a quick week dark meal. Very very adept recipe. I did apply balmy brer rabbit molasses, not the original, if that even made whatsoever divergence.
12/30/2011
Then tender! I used bone-in curt ribs and they fall right off the os. Will make these again.
01/04/2012
Wonderful! Both my young kids both enjoyed it very much, I did cut dorsum the molasses too every bit someone else suggested.
06/01/2008
My ribs are still tough, cooked according to directions. sauce is great though, used it on some sirlon instead!
04/09/2007
Easy but delicious! We loved it.
02/05/2016
I beloved short ribs and I like them pretty uncomplicated without a agglomeration of sauce so this was perfect. I put them in the crock pot on low with beef goop and garlic for 4 1/2 hrs. I didn't employ much of the sauce because I love the flavor of the ribs themselves. I baked for about five-7 min to crisp up. Delish!!!
09/22/2004
I added vinegar, extra mustard powder, worch.sauce, Carolina Treat barbeque sauce & cherry pepper flakes to the sauce because I institute it entirely too sweet and without kick. Side by side time I would cut the molasses a lot. I besides like pork barbeque a lot better than beef.
06/10/2004
Having never fabricated shortribs before, I was flying bullheaded on this 1. I followed the recipe exactly and they came out swell! Will definetly make over again.
12/11/2002
This was Expert. Had a picayune extra catsup left so used about 1/8 to one/4 c extra. We used ground Arbol chile pulverisation, instead of typical chile pulverisation, and got a squeamish, calorie-free, "seize with teeth" every bit a result. Meat fell off the os! Wife and I both love information technology. Will certainly do it over again. Whenever we can become proficient ribs.
04/12/2008
Tried this with anticipation because I'd never made ribs before and was really concerned well-nigh disappointing the family who'southward used to my mom's ribs... Well, after a VERY successful rib dinner, I'm beingness asked to make these again. Cheers!!!
05/06/2010
yummy. I made mine with os less prok ribs and boiled information technology on the stove instead of dutch oven, and i covered it with water and two tbl of vinger and beef broth. cooked it for a hour in one-half just tell the meat was falling autonomously. Family LOVED!!!
04/xix/2007
I just loved the sauce for this recipe. It was so prissy to eat the ribs without quite such a greasy feeling to them. Cheers for sharing this recipe!
10/28/2012
Very expert. I used bootleg chili sauce instead of catchup and cooked in a crock pot a few hours. Nosotros didn't even wait until dinner to chow them down.
02/05/2012
I had high hopes for this recipe, but we idea it was but okay. The meat was tender, but a petty dry, and the season was comparable to a bottled barbecue sauce. I followed the recipe exactly.
07/x/2005
It was okay, naught special
01/18/2012
Afterward countless attempts to make my own barbeque sauce I have finally plant the one! This sauce tastes exactly like the kind I purchase in the grocery store so now I can finally make information technology at home. Thanks! Every bit for cooking the meat, I used three lbs of boneless curt ribs and I didn't boil it for two hours. I always boil my ribs first to make them tender but I only boil them for 1 hour; afterall, the oven volition stop cooking them. This recipe is definitely a keeper!
02/09/2008
Wow! Dad loved these, and they were fool-proof, perfectly cooked and like shooting fish in a barrel too! We merely used bottled sauce though.
08/01/2007
the best ribs i e'er had
02/25/2008
This recipe was slap-up. . .easy and tasty. However, I found the amount of lemon to be likewise much so I would accept the lemon juice or maybe use 2 tablespoons of cider vinegar instead. Only thank you for the style to produce "autumn apart" ribs with little work.
01/19/2012
awesome. loved it
02/08/2003
Very easy to ready and excellent flavor. Will definitely fix over again.
05/29/2018
I used my own BBQ sauce mostly 'crusade I'm lazy. Meat was very tender--i used ribs with bones & meat was very tender. Best ribs I've had without a grill.
06/23/2015
Great, piece of cake recipe for full deliciousness! After reading reviews, I cut down the molasses to 1/4 cup. I wasn't ready to cook the curt ribs after boiling, and then I marinated them in the sauce for well-nigh an hr before putting then on the grill for nearly 10 minutes. I brushed them with the remaining sauce a couple of times while grilling. The flavor and texture were perfect.
04/17/2017
Such a succulent dish. I was a bit worried since I hadn't simmered meat earlier, but it turned out and then juicy. Did what many people did and mixed half water and beefiness broth with 2 tbs of apple cider vinegar. Volition use less ketchup next time, but loved the dish
x/22/2014
These were peachy! I followed the recipe as written, though used a regular stock/pasta pot to boil the meat. Such quick & like shooting fish in a barrel prep. I will be making these over again.
12/28/2016
Delish! I boiled the ribs in a lidded crockery pot in the oven; then finished with the broiler. Bang-up bar-b-que sauce here too. Fork-tender ribs. I would serve this for guests any day.
04/25/2019
Boiled these in some beef broth I had leftover and water for ii hours. Came home and broiled them with the homemade BBQ sauce. Very good and very tender. I wouldn't change anything!
01/31/2022
These were so piece of cake and very tasty. I boiled for only 1 i/2 hours and broiled for about nine minutes.
10/14/2020
I made these for the first time last dark. I didn't accept any molasses on hand so I had to substitute with honey and dark brown sugar. They still came out great! Definitely worth making again!
12/23/2020
Took the method but changed a lot of the ingredients. It turned out well.
01/05/2020
SO good!!!
02/15/2017
THIS WAS SOOOO GOOD! I slow cooked them in crockpot for four hours and let set in juice till gear up for broiling. I had to substitute honey for the molasses (didn't have whatever); and added some chipotle chili pepper and onion pulverisation. Thanks for a great recipe!
09/10/2012
YUMMERS! This recipe was super easy and succulent! I was worried that all that boiling, and then broiling, would cause the ribs to be overcooked, simply they were tender and yummy! For the sauce, I substituted honey for molasses, because I didn't have whatsoever molasses on mitt. My husband's only complaint was that the sauce has a lot of sugar -- all that beloved and ketchup -- and he'south trying to limit sugar. So side by side time I might endeavor a soy-based sauce, such as I've tried before in the slow cooker. Merely, this cooking technique worked great!
12/12/2015
I idea the meat was a scrap dry out I may have broiled it besides long. I as well but used sweet infant Ray BBO sauce. Will endeavour again
01/06/2020
I am non a fan of BBQ Sauce and this is just far enough from that to be delicious. I brushed the ribs every few minutes and turned them often to go on them from burning, just as the directions stated. The directions are clear and concise and, if followed, will create a delicious change from ordinary short ribs. Every dominion in the kitchen is TASTETASTE before everything else. In this case, I followed the recipe to a "T" both times. I was able to leave the ribs in the fridge after I baked them and reheated them the next day. They were even better the 2nd solar day. This recipe is v-star good plenty for my library so I will brand it oft.
05/24/2019
sauce was delicious but the meat was very dry.
08/07/2014
I tried this recipe terminal night, I did read some of the reviews and took some advice. I boiled in h2o and beef stock, but only for an hour. I added a pinch of crimson pepper flakes and a couple dashes of soy sauce to the BBQ sauce. Very very very good - exact sweetness I was looking for.
ten/12/2016
Fabricated exactly as written. Everyone loved it. The meat was fork tender and the sauce was total of flavor. I used an oiled bandage iron grill pan for broiling. Baste throughout. I also had plenty of broth left over from the boil. Will use for soup. Fantastic!
12/10/2013
This was such a fabled tasting dish! My hubby just drooled over every bite. The ii things that I did differently is that I took the advice of another user and added vegetable bouillon (I would of added beef but didn't have any) while the ribs simmered and I added one/2 tsp and a pinch of cayenne pepper for a nice kick. Excellent!!
02/10/2019
I used sweet baby ray premade bbq sauce. Information technology was fantastic!
01/27/2017
Amazing recipe! I made this with 1 i/2 lbs of boneless beef short ribs instead and did what others suggested, in the boiling water, I added 3 beef bouillon cubes (mixed and dissolved starting time with iii c. boiling water, and added 2 tsp white vinegar). Since I had just one 1/two lbs of ribs only simmered 1 hour instead of 2 hours. Followed the rest of the recipe equally is with ingredients and instructions. Volition brand this again for sure. Thank you!
10/28/2016
Made it exactly as presented. Wonder and easy! Anybody loved information technology including my 7 year quondam grandson.
05/25/2011
I liked the method of cooking the meat. It was actually soft. I didn't love the flavor, but my husband liked information technology a lot. I did boil the meat with about 2 tsp. beef broth in the water and I added cornstarch (mixed with water) to the sauce. I recall adjacent time I'll try a different sauce with this cooking method. Thanks Donna!
01/04/2018
This recipe is phenomenal! I make it allll the time, especially if my son is coming over because he tin't become enough of that sauce! Super easy and I don't modify a thing. I use the BBQ or the oven broiler and it turns out perfect every fourth dimension. Thank you!
04/01/2021
WOW!!! What a corking ribs recipe. I'one thousand the King of ribs at my house now. Cheers Donna
04/21/2017
definitely a good recipe liked the flavor of sauce. i've fabricated other brusque ribs recipes simply they always seemed more greasy. i like the simmering made tender and not as fatty. volition make this again
02/27/2015
The curt ribs were cracking cooked in this manner. They were very tender, but I did use a vey hot grill to get a chaff on the meat instead of the broiler. Similar some of the other reviewers stated, I used the terminal 30 minutes or so of the meat simmering to cook some new potatoes. Can't wait to eat this again.
x/13/2004
The barbeque sauce was ok, simply the meat turned out horribly. I was so excited near this one too, considering my husband loves short ribs.
06/02/2019
I like it. it should accept said trim all fat, only actually expert. leftover were a bit mushy.
04/28/2015
OMG!!!! And then succulent and like shooting fish in a barrel to make. I made my own sauce with beloved, pineapple preserve, and bbq sauce, and hot sauce. Will do once again
09/xix/2019
Piece of cake and succulent!
06/03/2014
Oh my goodness this was soooooo good. I wasn't sure information technology would turn out okay considering I had to make adjustments based on what I had in my kitchen. I searched Allrecipes as well as googling to effort to get answers to my questions, with no luck. And so I had to cross my fingers and hope it worked out. I wanted to pass on to anyone in the same dilemma that certain substitutions worked just fine for me. I didn't use beef brusque ribs, only instead went with pork spare ribs. I don't own a dutch oven so used my cheap crockpot for the aforementioned amount of fourth dimension on depression. I did have to plough the ribs halfway through since they weren't completely submerged. Lastly, I used maple syrup instead of molasses, which probably resulted in thinner sauce, just it was even so very expert. Hope my tale helps and cheers to Donna for such a delicious recipe.
06/14/2017
I made the recipe near exactly except I had to substitute honey for the molasses and I added 4 tsp of beefiness bullion to the water. It was great! Next time I want to endeavour grilling them instead of broiling. I'm certain it will turn out only as yummy!
02/12/2013
Easy and tangy and made my babe smile.
05/thirty/2018
Kids loved it. Married man didn't stand a gamble. They devoured it before he got dwelling. Made equally listed with no changes. Delicious. Thank you.
10/27/2015
i made this recipe tonight!.. it was very expert and tender and the sauce wasn't overpowering as i practise not like bbq sauce much.i will make this once more..thanks
x/x/2019
Did as others recommended used beef broth, water and apple cider vinegar for the water bath and simmered for 2 hours. Never having made curt ribs before I don't know if this fabricated a difference or not but enough people said they did information technology so I tried it. When done I removed from broth, covered with sauce and grilled for a couple of minutes. They came out pull-autonomously tender and my super picky husband who is used to my very different homemade barbecue sauce liked these very much. Will definitely make again.
Source: https://www.allrecipes.com/recipe/22686/broiled-short-ribs/
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