Downhome Barbecue Beef Short Ribs

Made this this morning for Pentecost luncheon. Use Wagyu and grassfed prime ribs. I’ve been parboling ribs since childhood. They came out fork tender at 105 minutes. As for the sauce, it wasn’t balanced for my taste. I ended up adding two more tablespoons of organic tomato paste and another cup of the beef broth. That cooked down well. Only used 1/3 cup of mustard and that is just one reason to need to cut it a bit. No molasses, so used honey and maple syrup. I season my water for parboiling without the garlic cloves or bay leaves as I have a pretty robust layers of spice that I add to the water which included season salt, Slap Your Mama, pepper, granulated onion and granulated garlic, to name a few. I did have time to fire my kamado, so I did a slow broil in the over and turn it over once. It was a hit and fork tender. I even had a lady asking to take one of the short ribs home to her husband. She had no clue they were from Lobels.

Tasted sauce. Too much mustard. Added honey and plenty of pepper and salt. Came out great!

Super easy recipe to follow so perfect for my first time making beef short ribs. Mustard bbq sauce was delicious! I follow the recipe exactly and as the sauce simmered on the stove the flavors really came together.

I had just finished making my own bbq sauce when I saw your recipe. Minus the bay leaf, it’s identical. I added a touch of smoke. So very good.

I followed others suggestions and cut the mustard in half. I also broiled for 6 minutes each side instead of grill I did not think parboiling them would result in such a tender piece of meat. WILL MAKE THIS AGAIN AND AGAIN. Also will use sauce as my go-to for everything I BBQ.

I made these short ribs last night and it was my first time making short ribs.  They were delicious!  Truth is I had been scouring the internet looking for a really good recipe for short ribs and even though this was the first recipe that mentioned “parboiling” I thought I would give it a try.  So glad I did!  I’ll be adding this recipe to my personal recipe book to use again and again!  Thank you!

I also reviewed the rest of your comments and used about four tablespoons of mustard. This is the first time that we’ve had beef short ribs. (Can’t say that beef short ribs are the best cut of meat)… At the same time, this sauce recipe is outstanding! Has anyone tried this with baby back pork ribs?

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/downhome-barbecue-beef-short-ribs-recipe.html?oc=linkback

I used stone ground mustard and a little more garlic but stayed with remainder of recipe. I did not have a grill available but finished in the oven at 350* for another 20 minutes with a little of the remaining sauce. The ribs were very tender….my kids asked for seconds..WOW! Don’t be afraid the mustard will take over as it mellows when you finish cooking. I served with garlic mashed potatoes and even used the sauce on those it was soooooo good! Next time I’ll try what the last post reviewed and add the bourbon….it can only get better.

I followed the recipe, while mixing the ingredients I thought there was too much mustard and it was bitter, I continued on and put them on the grill. Hot off the grill the bitter taste was infused with the beef and the result was a mouth watering taste that melted in your mouth. I was do this recipe again and cut the mustard down by a 1/3. I like the suggestion of brushing on the sauce before you serve. Also, I added a splash of Kentucky Bourbon to the sauce. Just a splash.

Big hit with all! I always use more garlic & cayenne, but great sauce and tender ribs, finished over mesquite charcoal.