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Grilled Short Ribs with Balsamic Sauce

(2)
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  • 2 hr 15 min prep time
  • 10 hr 15 min total time
  • 10 ingredients
  • 4 servings
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Patience pays off with these fall-off-the-bone-tender short ribs, basted with a tangy-sweet glaze and grilled slow.

Ingredients

1/2
cup balsamic vinegar
1/2
cup apple juice
2
tablespoons brown sugar
2
tablespoons soy sauce
2
tablespoons olive oil
1
teaspoon dry mustard
1/4
teaspoon coarse ground black pepper
3 1/2
to 4 lb. beef short ribs, trimmed
2
tablespoons chili sauce
2
tablespoons finely chopped fresh parsley

Steps

  • 1 In 12x8-inch (2-quart) glass baking dish or large resealable food storage plastic bag, combine vinegar, apple juice, brown sugar, soy sauce, oil, dry mustard and pepper; mix well. Add ribs, turning to coat. Cover dish or seal bag. Refrigerate at least 8 hours or up to 24 hours to marinate.
  • 2 Heat gas or charcoal grill for indirect cooking as directed by manufacturer or see p. 40 (Kitchen Tip). When grill is heated, remove ribs from marinade; reserve and refrigerate marinade. Place ribs on grill directly over drip pan. Cover grill; cook 2 to 2 1/4 hours or until tender, turning occasionally.
  • 3 During last 30 minutes of cooking time, in small saucepan, combine reserved marinade and chili sauce; mix well. Bring to a boil. Reduce heat to medium-low; simmer 20 to 30 minutes or until slightly thickened and reduced, stirring occasionally. (Sauce will be similar to syrup.) Serve sauce with ribs. Sprinkle ribs with parsley.
  • 1 In 12x8-inch (2-quart) glass baking dish or large resealable food storage plastic bag, combine vinegar, apple juice, brown sugar, soy sauce, oil, dry mustard and pepper; mix well. Add ribs, turning to coat. Cover dish or seal bag. Refrigerate at least 8 hours or up to 24 hours to marinate.
  • 2 Heat gas or charcoal grill for indirect cooking as directed by manufacturer or see p. 40 (Kitchen Tip). When grill is heated, remove ribs from marinade; reserve and refrigerate marinade. Place ribs on grill directly over drip pan. Cover grill; cook 2 to 2 1/4 hours or until tender, turning occasionally.
  • 3 During last 30 minutes of cooking time, in small saucepan, combine reserved marinade and chili sauce; mix well. Bring to a boil. Reduce heat to medium-low; simmer 20 to 30 minutes or until slightly thickened and reduced, stirring occasionally. (Sauce will be similar to syrup.) Serve sauce with ribs. Sprinkle ribs with parsley.

Expert Tips

Short ribs are trimmed from narrow beef rib and short plate sections. Small and square, these ribs are layers of meat and fat with pieces of rib bone. Flavorful but tough, they benefit from a long marinating time plus slow cooking to help tenderize them.

If using a one-burner gas grill, place ribs over crumbled foil pieces in a foil pan to mimic indirect heating. Cover grill; cook over low heat.

To bake ribs, place in 13x9-inch (3-quart) glass baking dish; bake at 325°F. using times above as a guide.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
440
Calories from Fat
260
% Daily Value
Total Fat
29g
45%
Saturated Fat
10g
50%
Cholesterol
90mg
30%
Sodium
630mg
26%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
14g
Protein
30g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
18%
18%
Exchanges:
1 Other Carbohydrate; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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