Best 11 Grilled Short Ribs With Balsamic Sauce Recipes

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Grilled short ribs with balsamic sauce is a delectable dish that tantalizes the taste buds with its tender meat, smoky char, and rich, flavorful sauce. This dish is perfect for special occasions or a cozy night in, and can be easily prepared with the right ingredients and instructions. Whether you prefer using a grill, oven, or slow cooker, there's a recipe out there to suit your needs and preferences. In this article, we'll delve into the world of grilled short ribs with balsamic sauce, exploring different recipes and techniques to help you create a mouthwatering dish that will impress your family and friends.

Let's cook with our recipes!

GRILLED SHORT RIBS WITH BALSAMIC SAUCE



Grilled Short Ribs with Balsamic Sauce image

Patience pays off with these fall-off-the-bone-tender short ribs, basted with a tangy-sweet glaze and grilled slow.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h15m

Yield 4

Number Of Ingredients 10

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:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 440, Carbohydrate 15 g, Cholesterol 90 mg, Fat 2, Fiber 0 g, Protein 30 g, SaturatedFat 10 g, ServingSize 1/4 of Recipe, Sodium 630 mg, Sugar 14 g

GRILLED SHORT RIBS



Grilled Short Ribs image

These use the type of short ribs that are cut between the bones, rather than the more common type of short ribs that are cut across the bones. Recipe source: Bon Appetit (June 2007)

Provided by ellie_

Categories     Meat

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup soy sauce
1/2 cup brown sugar
4 garlic cloves, minced
1 tablespoon sesame oil
12 beef short ribs (1/2 inch x 1/2 flanken style short ribs)
lettuce leaf
sticky rice
red miso

Steps:

  • Whisk together marinade ingredients (soy sauce - oil) in a 15 x 10 inch pan and add ribs to marindade, turning to coat and let marinade for 30 minutes to 2 hours at room temperature.
  • Prepare grill to medium high heat.
  • Brush grill with oil.
  • Grill ribs until cooked through (5 minutes per side).
  • Remove meat from bones.
  • Wrap meat in lettuce leavs with a small amount of miso and sticky rice.

STICKY BALSAMIC RIBS



Sticky Balsamic Ribs image

Provided by Ian Knauer

Categories     Kid-Friendly     Backyard BBQ     Dinner     Lunch     Vinegar     Pork Rib     Summer     Grill     Grill/Barbecue     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 8 servings

Number Of Ingredients 13

For ribs:
8 large garlic cloves
2 tablespoons finely chopped rosemary
2 tablespoons packed dark brown sugar
2 tablespoons balsamic vinegar
1 teaspoon cayenne
8 pounds baby back pork ribs (8 racks; see cooks' note, below)
1 cup water
For glaze:
2 cups hot water
1 cup balsamic vinegar
1/2 cup packed dark brown sugar
Equipment: 2 large roasting pans

Steps:

  • Marinate and roast ribs:
  • Mince and mash garlic to a paste with 1 teaspoon salt. Stir together with rosemary, brown sugar, vinegar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper. Rub evenly all over ribs and transfer to roasting pans. Marinate, chilled, 8 to 24 hours.
  • Preheat oven to 425°F with racks in upper and lower thirds.
  • Pour 1/2 cup water into each roasting pan and tightly cover pans with foil. Roast ribs, switching position of pans halfway through, until meat is very tender, about 1 3/4 hours. Remove pans from oven and transfer ribs to a platter.
  • Make glaze and grill ribs:
  • Add 1 cup hot water to each roasting pan and scrape up brown bits. Skim off and discard fat, then transfer liquid to a 10-inch skillet. Add vinegar and brown sugar and bring to a boil, stirring occasionally. Boil until reduced to about 1 cup, about 15 minutes.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure .
  • Brush some of glaze onto both sides of racks of ribs. Grill, turning occasionally, until ribs are hot and grill marks appear, about 6 minutes.
  • Brush ribs with more glaze and serve remaining glaze on the side.
  • What to drink:
  • Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

BALSAMIC-GLAZED OVEN-BAKED RIBS



Balsamic-Glazed Oven-Baked Ribs image

Conventional wisdom holds that pork ribs taste best when cooked outdoors on a grill or smoker. Conventional wisdom hasn't experienced the sweet-sour balsamic-glazed St. Louis-cut spare ribs at Animal in Los Angeles. The restaurant's chefs, Jon Shook and Vinny Dotolo, prepare them in a way that most barbecue purists would never order, much less eat: baked in the oven. Here, their recipe has been adapted for the home cook.

Provided by Steven Raichlen

Categories     dinner, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 18

2 spare-rib racks, the smallest you can find 5 to 6 pounds total
2 tablespoons grapeseed or canola oil
Kosher salt
4 large flat-leaf parsley sprigs
4 garlic cloves, peeled and gently crushed
4 thyme sprigs
1 cup balsamic vinegar, or to taste
1 cup ketchup
6 ounces (1/2 can) your favorite beer
1/4 cup honey
3 tablespoons grainy mustard
1 tablespoon molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce, or to taste
1/4 cup dark brown sugar, or to taste
1/2 red onion, diced
1 large clove garlic, minced
Salt

Steps:

  • To prepare the ribs, heat the oven to 350 degrees. If the butcher has not removed the membrane on the back of each rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently. Grab the membrane with a paper towel and peel it off.
  • Spread a 24-inch sheet of heavy-duty aluminum foil, shiny side up, on a work surface. Place one rack on top, rub it all over with oil, and generously season both sides with salt. Place 2 parsley sprigs and 2 garlic cloves under the concave side of the rack and 2 thyme sprigs on top. Wrap the ribs in the foil, pleating the edges to seal well. Repeat with the second rack. Place the rib packets in a large roasting pan.
  • Roast the ribs for 30 minutes, then reduce the temperature to 250 degrees. Cook 1 1/2 to 2 hours more, until the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs are tender enough to pull apart with your fingers.
  • Meanwhile, prepare the barbecue sauce. Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 cup water, bring back to a boil, then reduce the heat to low and simmer until thick, 30 to 40 minutes. If the sauce starts to thicken too much, add a little water. The sauce should be highly seasoned; adjust to taste by adding vinegar, brown sugar or salt.
  • Remove the ribs from the oven and let cool briefly, then open the foil, being careful of the escaping steam. Transfer the ribs to a baking sheet. Turn on the broiler or raise the oven to 450 degrees.
  • Slather the ribs on both sides with the barbecue sauce. Broil the ribs until the sauce sizzles and browns, 2 to 4 minutes on each side. Alternatively, bake in the oven 8 to 12 minutes. Baste with the barbecue sauce and serve at once with any remaining sauce on the side.

GRILLED BBQ SHORT RIBS WITH DRY RUB



Grilled BBQ Short Ribs with Dry Rub image

Foil packets make these ribs fall-off-the-bone tender and keep all the savory flavor inside.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h25m

Yield 4

Number Of Ingredients 9

1 tablespoon packed brown sugar
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
4 pounds beef short ribs (bone-in), trimmed of fat
Ice cubes
½ cup barbecue sauce, plus additional for serving
Reynolds Wrap® Heavy Duty Aluminum Foil

Steps:

  • Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Rub all surfaces of meat generously with the dry mixture. Place ribs in the prepared dish in a single layer. Cover and chill the ribs in the refrigerator 30 minutes to 1 hour.
  • Preheat grill to medium indirect heat. Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
  • Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1 1/2 to 2 hours or until tender.
  • Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape.; then open top of foil packet. Brush ribs with 1/2 cup barbecue sauce. Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once.
  • Serve with additional barbecue sauce as desired.

Nutrition Facts : Calories 1007 calories, Carbohydrate 17.2 g, Cholesterol 186.4 mg, Fat 83.9 g, Fiber 1.6 g, Protein 43.4 g, SaturatedFat 35.4 g, Sodium 1053.8 mg, Sugar 11.9 g

FO-SHO SHORT RIBS WITH BALSAMIC GLAZE



Fo-Sho Short Ribs with Balsamic Glaze image

Provided by Guy Fieri

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 31

1/4 pound bacon, diced
4 pounds short rib
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 cup red bell pepper, 1-inch dice
2 cups carrots, 1-inch dice
2 cups celery, 1-inch dice
12 cipollini onions, peeled, whole
2 tablespoons all-purpose flour
2 teaspoons dried rosemary
1 teaspoon red chili flakes
1 tablespoon pickling spice
2 tablespoons salt
1 tablespoon freshly cracked black pepper
1 cup red wine
3 cups beef stock
Balsamic Glaze, recipe follows
Parsnip Puree, recipe follows
1 1/2 cups balsamic vinegar
3/4 cup pomegranate juice
5 tablespoons honey
1 cup celery root, peeled and 1/2- inch dice
4 cups parsnip root, peeled and 1/2- inch dice
6 cups whole milk
6 cloves garlic, peeled and smashed
6 thyme sprigs, whole, tied together with kitchen string
2 tablespoons butter
1 teaspoon salt
1 teaspoon freshly cracked black pepper
Bacon reserved from short ribs
1/4 cup crisp fried onions, for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • In a large Dutch oven, over medium-high heat, cook bacon to render fat. Remove bacon and reserve as garnish for parsnips. Season ribs with salt and pepper. Sear all sides of ribs, in batches, ends included, and then remove. Add in vegetables, cook for 5 minutes, add flour and spices, cook for 3 minutes longer and deglaze pan with red wine. Put the ribs back into pot and add stock to cover 3/4 of the way up the ribs. Cover and cook in oven for 1 hour 30 minutes to 1 hour 45 minutes or until fork tender. Remove ribs to a baking dish and brush with Balsamic Glaze, cover with foil and keep warm in a preheated 250 degrees F oven. Strain and reduce broth by a third. (Broth to be served with Parsnip Puree.)
  • In a small pot over medium heat, combine all ingredients. Whisk occasionally and reduce by one third.;
  • In a large heavy bottom pot over medium heat, add in celery root, parsnip root, whole milk, garlic and thyme. Bring to a simmer and reduce heat. Simmer 5 to 7 minutes or until fork tender. Strain, reserving liquid. Discard thyme bundle. Place vegetables in food processor and pulse, adding reserved liquid as necessary, to desired consistency. Add butter and salt and pepper, to taste, and pulse. Garnish with bacon and fried onions. Serve with reduced broth from short ribs.

Provided by Collette Duck

Categories     Main Dish Recipes     Rib Recipes

Time 1h16m

Yield 6

Number Of Ingredients 11

2 pounds beef short ribs, cut flanken-style
2 tablespoons white sugar
2 tablespoons steak seasoning
⅓ cup soy sauce
2 tablespoons white vinegar
2 tablespoons maple syrup
2 tablespoons cayenne pepper
2 teaspoons cayenne pepper
1 teaspoon sesame oil
½ teaspoon ground ginger
½ teaspoon red pepper flakes

Steps:

  • Season short ribs with sugar and steak seasoning; rub over both sides.
  • Whisk soy sauce, vinegar, maple syrup, 2 tablespoons plus 2 teaspoon cayenne pepper, sesame oil, ginger, and red pepper flakes together in a small bowl to make marinade.
  • Pour marinade into a large resealable plastic bag. Add short ribs. Seal and let marinate in the refrigerator, 1 to 4 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove short ribs from marinade; discard marinade. Grill short ribs until well-browned, about 3 minutes per side.

Nutrition Facts : Calories 372.7 calories, Carbohydrate 12.4 g, Cholesterol 62 mg, Fat 29.1 g, Fiber 1 g, Protein 15.6 g, SaturatedFat 12 g, Sodium 1753.7 mg, Sugar 8.7 g

GRILLED SHORT RIBS



Grilled Short Ribs image

Categories     Sauce     Side

Yield makes 6 to 8 servings

Number Of Ingredients 12

4 stalks lemongrass
8 cloves garlic, minced
4 green onions, green and white parts, sliced
1 (2-inch) knob fresh ginger, peeled and minced
3 tablespoons sugar
1/2 cup soy sauce
1/3 cup Sriracha, plus more for garnish
1/4 cup honey
3 tablespoons toasted sesame oil
1/4 cup white sesame seeds
4 pounds flanken-cut short ribs
Steamed rice, to serve

Steps:

  • Remove the tough, outermost layers from the lemongrass stalks. Discard along with the top green portion and the root end. Mince the remaining pale bottom portion. In a pestle, combine with the garlic, green onions, ginger, and sugar, and make them into a paste using a mortar. Or process in a food processor until very finely minced. Mix in the soy sauce, Sriracha, honey, sesame oil, and sesame seeds, stirring to combine. In a large bowl, pour the marinade over the ribs, tossing lightly to coat the ribs evenly. Refrigerate, covered, for at least 4 hours, preferably overnight.
  • Preheat the grill or broiler to high heat. Shake excess marinade off the ribs. Cook the ribs until they reach medium-well, 3 to 4 minutes per side. Serve over steamed rice. Garnish with Sriracha, if desired.
  • OVER THE TOP TIP
  • Serve your short ribs over Sriracha and SPAM Fried rice (page 75). The Nguyen family barbecues always had a tray of torn iceberg lettuce and sliced cucumbers with a side of ranch dressing. I like to do the same, but with SriRANCHa (page 20)!

BALSAMIC BRAISED SHORT RIBS



Balsamic Braised Short Ribs image

These flavorful ribs can be made ahead of serving, which both heightens the flavor and makes it much easier to remove excess fat from the dish. Short ribs are the meaty ends of the rib bones - choose cuts from the chuck, which are the most flavorful, or from the rib, which are a bit leaner. Adapted from Cooking Light. Prep time includes chilling.

Provided by Julesong

Categories     Onions

Time 10h

Yield 6-8 serving(s)

Number Of Ingredients 11

cooking spray
4 lbs short rib of beef, trimmed
1 teaspoon kosher salt, divided
1 teaspoon fresh ground black pepper, divided
2 cups finely chopped red onions
1/4 cup minced garlic
2 cups low sodium beef broth (home made broth preferred)
1 cup dry red wine
3/4 cup balsamic vinegar
1/4 cup packed brown sugar
2 cups chopped plum tomatoes or 2 cups chopped roma tomatoes

Steps:

  • Preheat oven to 300°F.
  • Over medium-high temperature, heat a large Dutch or French oven and spray it with cooking spray.
  • Season the ribs with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Brown the ribs in two batches in the heated pan, about 8 minutes per batch, until browned; remove from pan.
  • Add the finely chopped onion to the pan and saute until lightly browned, about 8 minutes.
  • Add the minced garlic and saute for 1 minute.
  • Add the browned ribs back into the pan, then add the wine, vinegar, brown sugar, and tomatoes and bring to a simmer.
  • Cover pan and transfer to the oven, and bake at 300°F for 90 minutes or until tender.
  • Remove from oven and let cool slightly, then transfer pan to refrigerator and let chill for 8 hours or overnight.
  • After chilling, skim the solidified fat from the surface of the broth mixture and discard fat.
  • Over medium heat on the stove, cook the ribs in the Dutch or French oven for 30 minutes or until thoroughly heated.
  • Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper, and serve.
  • Serve along with potatoes, pasta, and/or vegetables - the sauce goes quite well with them, too!

GRILLED MIAMI MARINATED SHORT RIBS RECIPE BY TASTY



Grilled Miami Marinated Short Ribs Recipe by Tasty image

Here's what you need: Miami-cut Beef Short Ribs, plain yogurt, olive oil, paprika, coriander, chili flakes, cumin, sriracha, honey, fresh cilantro, limes

Provided by SpongeTowels

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

2 lb Miami-cut Beef Short Ribs
1 cup plain yogurt
2 tablespoons olive oil
1 tablespoon paprika
1 teaspoon coriander
½ teaspoon chili flakes
½ teaspoon cumin
1 teaspoon sriracha
1 teaspoon honey
½ bunch fresh cilantro, finely chopped
2 limes, quartered for squeezing

Steps:

  • In a large mixing bowl, make your marinade by whisking together the yogurt, olive oil, paprika, coriander, chili flake, cumin, sriracha, and honey. Add the short ribs, and coat the beef in the marinade well. Wrap, set in the fridge and allow to marinade for at least 4 hours, up to overnight.
  • When ready to grill, remove the beef from the fridge at least 30 minutes before cooking, and allow to come up to room temperature. Then, heat your greased grill on medium-high and add the short ribs, seasoning with a generous pinch of salt. Cook for 2 - 3 minutes, then flip and cook for an additional 2 - 3 minutes, with an additional pinch of salt. Remove and allow the beef to rest for 5 minutes, then garnish with fresh cilantro and lime wedges for squeezing. Enjoy!

GRILLED BRAISED SHORT RIBS



Grilled Braised Short Ribs image

Provided by Florence Fabricant

Categories     dinner, project, main course

Time 6h30m

Yield 4 to 6 servings

Number Of Ingredients 14

12 cloves garlic, crushed
Coarse salt
1 slab short ribs with bones, about 3 pounds
Freshly ground black pepper
2 tablespoons extra virgin olive oil
1/2 cup diced carrots
1/2 cup diced onions
1/2 cup diced leeks
2 sprigs fresh thyme
1 bay leaf
3 cups dry red wine
1/3 cup red wine vinegar
2 cups veal, mushroom or chicken stock
1 tablespoon unsalted butter, softened

Steps:

  • Place 2 cloves garlic and some coarse salt in a mortar, and pulverize to a paste. Rub meat with paste and sprinkle with pepper. Set aside 1 hour.
  • Heat 1 tablespoon oil in a heavy saucepan. Add carrots, onions, leeks and remaining garlic. Sauté over low heat until soft but not brown. Stir in thyme and bay leaf. Add wine and vinegar, bring to simmer, transfer to bowl. Set aside to cool to room temperature.
  • Place ribs and wine mixture in a large heavy-duty plastic bag. Seal well, and refrigerate 8 to 24 hours.
  • Preheat oven to 275 degrees. Remove ribs from marinade, scraping off vegetables. Pour marinade with vegetables into saucepan. Add stock and bring to simmer.
  • Pat ribs dry; season with salt and pepper. Heat remaining oil in large skillet, add ribs and quickly brown on all sides. Transfer to roasting pan. Pour heated marinade over ribs, cover with parchment paper and foil, and roast 3 1/2 to 4 hours, until fork-tender. Remove from oven, and let stand 10 minutes.
  • Remove ribs from liquid. Remove bones, and trim all gristle and surface fat, keeping meat in one large slab. (Meat can now be refrigerated up to 3 days before grilling.)
  • Strain liquid and skim off grease. (If ribs won't be grilled immediately, liquid can be refrigerated until fat solidifies to simplify removal.) Boil down strained liquid until reduced to barely 1 cup and slightly thickened. Remove from heat, and whisk in butter bit by bit. Season to taste with salt and pepper, and keep warm.
  • To serve, slice slab of meat in half horizontally with a large knife, and cut each piece into two or three portions. Place meat on grill or in grill pan over high heat, and sear briefly on both sides until heated through, lightly browned and traced with grill marks. Serve drizzled with sauce.

Nutrition Facts : @context http, Calories 1117, UnsaturatedFat 46 grams, Carbohydrate 12 grams, Fat 92 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 39 grams, Sodium 1130 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

  • Choose high-quality short ribs: Look for ribs that are well-marbled with fat, as this will help keep them moist and flavorful during grilling.
  • Prepare the ribs in advance: To tenderize the ribs and infuse them with flavor, consider marinating them for several hours or overnight. You can use a simple marinade made with olive oil, garlic, herbs, and spices.
  • Cook the ribs over indirect heat: This will help prevent them from burning and allow them to cook evenly throughout.
  • Use a meat thermometer to ensure the ribs are cooked to your desired doneness: For medium-rare ribs, cook to an internal temperature of 135°F (57°C). For medium ribs, cook to an internal temperature of 145°F (63°C). And for well-done ribs, cook to an internal temperature of 155°F (68°C).
  • Let the ribs rest before serving: This will allow the juices to redistribute throughout the meat, making them more tender and flavorful.
  • Serve the ribs with a variety of dipping sauces: Some popular options include barbecue sauce, balsamic glaze, and chimichurri sauce.

Conclusion:

Grilled short ribs are a delicious and impressive dish that is perfect for any occasion. By following these tips, you can ensure that your ribs turn out perfectly cooked and flavorful. So fire up your grill and get ready to enjoy this mouthwatering meal!

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