-
-
My review
Jane's Barbecued Short Ribs
Cookn Gma
"A recipe I got from an dear friend many, many years ago, who got it from her mother. Very easy, and wonderful flavor. Good in the summer and even better in the winter on a cold night. Can also cook it in the slow cooker. Then when you come home from work, all you have to do is either grill or broil them to brown them before serving. Serve with mashed potatoes or potato salad or egg noodles."
Added to shopping list.
Go to shopping list.
Ingredients
10 h 20 m servings 782 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Place beef ribs in a large resealable plastic bag. Add onions, tomato sauce, water, vinegar, sugar, parsley, horseradish, mustard, salt, and black pepper. Squeeze excess air out of bag and seal. Marinate in refrigerator overnight or up to 24 hours, turning bag several times.
- Transfer beef and marinade to a large pot and bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender and falling off the bones, about 2 hours. Remove beef from liquid with a slotted spoon.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Arrange beef on preheated grill and cook until browned on all sides, about 10 minutes.
Footnotes
- Cook's Notes:
- If cooking in a slow cooker, cook for 7 to 8 hrs on Low.
- If gravy is desired, skim fat from cooking liquid, pour in small pan (keeping onions in sauce), and thicken with flour.
Nutrition Facts
Per Serving: 782 calories; 62.8 g fat; 18.8 g carbohydrates; 33.8 g protein; 140 mg cholesterol; 1038 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
5/9/2013
MOUTH WATERING GOODNESS: I made Jane's Short Ribs exactly as directed (except I broiled the meat at the end for 10 mins instead of using the grill) and all I can say is WOW! These are the best ...
3/23/2013
These are PHENOMENAL!!! We hosted family for dinner and I can 't count the number of times everyone, even finicky eaters, commented on how great these were. The best part? They're not at all ...