Broiled Short Ribs
Tender, flavorful short ribs glazed with a tangy ketchup and molasses sauce, broiled to perfection—ideal for hearty gatherings or comforting family dinners.
Ingredients
Instructions
- Trim excess fat from the ribs.
- Sprinkle the ribs with salt and pepper. Place in a Dutch oven.
- Add water to cover the ribs and simmer, covered, for about 2 hours or until the meat is tender.
- Drain the ribs and place them on an unheated rack in a broiler pan.
- Combine ketchup, molasses, lemon juice, dry mustard, chili powder, and garlic powder to make the sauce.
- Brush some of the sauce over the ribs.
- Broil the ribs 4-5 inches from the heat for 10-15 minutes, turning often and basting with the sauce.
Tips & Substitutions
For optimal flavor, marinate the short ribs in the sauce for a few hours or overnight before broiling. If you prefer a sweeter sauce, consider adding a tablespoon of brown sugar. You can substitute the light molasses with honey or agave syrup for a different sweetness profile. Adjust the chili powder according to your spice preference.
Serving Suggestions
Serve the broiled short ribs with a side of creamy coleslaw or roasted vegetables for a balanced meal. They pair nicely with mashed potatoes or rice to soak up the delicious sauce. For a complete feast, consider including a fresh garden salad or garlic bread. This dish is perfect for gatherings and would complement recipes like Slow-Cook Beef Stew.
Storage & Reheating
Leftover broiled short ribs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave them on medium power, covered, for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Broiled Short Ribs contains roughly 605 calories, with 62g protein, 17g carbohydrates, and 34g fat. It is an excellent source of protein (123% of the Daily Value), iron (56% of the Daily Value), and potassium (28% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 552mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while short ribs are ideal for their rich flavor and tenderness, you can substitute with beef chuck or brisket. However, adjust the cooking time as these cuts may require different cooking durations to achieve tenderness.
How do I know when the ribs are tender enough?
The ribs are tender when a fork easily penetrates the meat and it starts to pull away from the bone. This usually takes about 2 hours of simmering. If they are still tough, continue to simmer and check every 15 minutes.
Can I make the sauce ahead of time?
Absolutely! You can prepare the sauce a day in advance and store it in the refrigerator. Just give it a good stir before brushing it on the ribs. This allows the flavors to meld beautifully, enhancing the overall taste of your dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).