Beef Short Ribs… they are some of the most tough pieces of beef, and the most flavorful. I find that a great way to have these meat treats is to utilize low and slow cooking method via a flavorful liquids. Now our namesake is marinade, but another way to go is braising.

Beef short ribs are fantastic in a braised process because they contain the following; fat, connective tissue (collagen that turns to gelatin), marrow and of course the beef. These are all elements of flavor, and flavor is good!

Why do I prefer Beef Short ribs? Beef Short ribs are larger, and usually more tender and meatier than pork spare ribs. A full slab of ribs is typically about 10 inches square, and can rage from 3-5 inches thick and generally contain three or four ribs, muscles and tendon, and of course a layer of boneless meat and fat which is thick on one end of the slab and thinner on the other.

The cut I like is a short rib that is about 5-6 inches long and are at least 2 inches thick. This style of cut will hold up to this cooking method.

Downtown BBQ Beef Short Ribs

Serves 6
Prep time 10 minutes
Cook time 1 hour, 10 minutes
Total time 1 hour, 20 minutes
Meal type Main Dish
Misc Serve Hot
Occasion Barbecue
By author Tyler Florence


  • 8 Lbs beef short ribs (cut across the bone)
  • 2 Cloves garlic
  • 1 bay leaf
  • 1 cup brown mustard
  • 1/2 cup red wine vinegar
  • 1/3 cup brown sugar
  • 2 Tablespoons tomato paste
  • 1 teaspoon cayenne pepper
  • 3 Tablespoons butter (melted)
  • 1 tablespoon molasses
  • 3 Tablespoons Worcestershire sauce
  • 1 tablespoon granulated onion
  • 1 tablespoon granulated garlic
  • Kosher Salt (to taste)
  • Ground Black Pepper (to taste)


Step 1
Fill a large stockpot with water and bring to a boil.
Step 2
Add the ribs, garlic cloves and the bay leaf. Par boil the ribs, cover the pot and allow to cook for 45 minutes to an hour, until the meat is fork tender.
Step 3
In a medium saucepan, combine all the other ingredients. Pour 1 cup of the rib boil water into the mixture. Cook over medium heat, stirring occasionally allow to cook for about 15 minutes, until the sauce has thickened and is completely heated through. Add the ribs to this pot, turning with tongs to coat the ribs completely. Season with salt and pepper.
Step 4
Move the ribs to a hot grill (outdoors), place the ribs meat side down on the grill. Cook for about 8-10 minutes on each side, be sure not to allow to burn. Serve with the remaining sauce on the side.

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