Broiled Short Ribs

Broiled Short Ribs

53 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    2 h 15 m
  • Ready In

    2 h 25 m
Donna
Recipe by  Donna

“Short ribs boiled, then broiled and basted with a molasses, mustard and ketchup sauce.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Trim fat from rib meat. Sprinkle with salt and pepper to taste. Place in a Dutch oven and cover with water. Simmer for 2 hours. Drain.
  2. In a small bowl, combine the molasses, ketchup, lemon juice, dry mustard, chili powder and garlic powder. Mix thoroughly.
  3. Place the drained meat on a broiler rack. Brush molasses mixture over ribs. Broil on medium for 10 to 15 minutes, turning and basting with sauce often.

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Reviews (53)

Rate This Recipe
SARAH
80

SARAH

I used just the cooking method with this recipe but used my own bbq sauce. I added some beef bouillon cubes and 2 tablespoons of vinegar to the water. After simmering for 2 hours, I drained and removed as much fat from the beef as I could. I then smothered the meat with my bbq sauce and broiled it. Also added hot sauce just before serving. They turned out very tender and my family LOVED them.

stacie anne
51

stacie anne

This is a very easy way to get tender ribs! The only thing I do differently ..instead of broiling them, I finish them on the grill! Delicious!

Pudd2
33

Pudd2

Outstanding after the greasy mess I had with trying to just broil beef ribs. As a suggestion you can add carrots and quarter large potatoes 30 minutes to the pot before the ribs are done. Also what a crime to let all that great beef broth go to waste. After ribs are broiled you can add the big old left over bones back to the pot and simmer for a while then strain for some absolutly awesome broth.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 361 cal
  • 18%
  • Fat
  • 18.5 g
  • 28%
  • Carbs
  • 16.4 g
  • 5%
  • Protein
  • 31.3 g
  • 63%
  • Cholesterol
  • 92 mg
  • 31%
  • Sodium
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

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