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Talley Vineyards

Down-home BBQ Beef Short Ribs

Down-home BBQ Beef Short Ribs
Recipe Date:
May 14, 2012
Serving Size:
Cook Time:
Imperial (US)
  • 4 lbs beef short ribs, cut across the bone
  • 1 clove garlic
  • 2 bay leaf
  • 1/2 cup brown mustard
  • 1/4 cup red wine vinegar
  • 3 tbsps brown sugar
  • 1 tbsp tomato paste
  • 1/2 tsp cayenne pepper
  • 2 tbsps butter, melted
  • 2 tsps molasses
  • 2 tbsps Worcestershire sauce
  • 2 tsps granulated onion
  • 2 tsps granulated garlic
  • salt & pepper to taste

Fill a large stockpot with water and bring to a boil.  Add the ribs, garlic and bay leaf, and cover.  Parboil the ribs until fork tender, about 45 minutes.  Meanwhile, prepare and light an outdoor grill to finish the ribs on.

In a saucepan, combine all remaining ingredients, the brown mustard through the granulated garlic.  Pour 1 cup of boiling water from rib stockpot into the mixture.  Cook over medium heat, stirring occasionally, until the sauce has thickened and heated through, about 15 minutes.  Using tongs, dunk the ribs in the saucepan a few at a time and turn to coat thoroughly.  Season with salt and pepper to taste.

To finish cooking, place the ribs meat side down on the hot outdoor grill.  Cook about 8 minutes per side, watching carefully so that meat does not burn.  Serve the remaining sauce on the side.
This recipe makes 4 hearty servings, but can easily be doubled or tripled for larger groups.  Serve with a side of grilled summer vegetables and a bottle of Bishop’s Peak Petite Sirah.