Fall Off The Bone Short Ribs Recipes

Steps:

• If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
• Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
• Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.

Steps:

• Preheat oven to 375 degrees F.
• Season the short ribs with salt and pepper.
• In a large Dutch oven or soup pot over medium-high heat, add the oil. Sear the ribs on all sides until well colored and slightly charred. Remove the ribs from pan to a plate and set aside.
• Over medium-low heat, add the onions to the Dutch oven and cook for 1 to 2 minutes.
• Add the red wine and vinegar and reduce liquid by half.
• Stir in the tomatoes, stock and fresh herbs.
• Add the short ribs and cover the pot. Put in the oven and cook until meat is fork tender, about 90 minutes.
• Remove from oven, transfer the short ribs to a large bowl and shred the meat.
• Assemble the sandwiches on brioche buns with slaw.
• Skim the fat from the cooking liquid, strain into a serving bowl and use for dipping the sandwiches.
• Kicked Up Cole Slaw:
• 1 (16-ounce) package shredded cole slaw mix
• 1/2 red onion, sliced thin
• 2 green onion, sliced
• 3/4 cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons white vinegar
• 2 tablespoons sugar
• Several dashes hot sauce
• 1/2 teaspoon coarsely ground black pepper
• Pinch cayenne pepper
• 1/4 teaspoon celery salt
• Pinch kosher salt
• In a large bowl, mix together all ingredients. Allow to sit in refrigerator for 30 minutes before serving.
• Serve on top of sandwiches.

Steps:

• Boil ribs in large pot of water with celery, garlic, onion and spice with whatever seasoning you like, I add salt and black and red pepper. Boil on med to med-hi heat (slow boil) when the meat is almost falling off the bone, add potatoes, carrots and cabbage and continue to cook until vegetables are tender and ribs are literally falling off the bone (depending upon how many ribs you have, it usually takes at least 2 hours).
• Mix ketchup, lemon juice (1 put 1 lemon, you don't need that much, just had to put an amount) and horseradish to taste. Dip vegetables and meat in sauce.