Grilled Short Ribs
Tender grilled short ribs glazed with a tangy mustard-molasses sauce, combining smoky flavors and rich textures, perfect for hearty gatherings and flavor enthusiasts.
Ingredients
Instructions
- Arrange short ribs in a shallow baking pan.
- Cover with foil and bake at 400°F for 1 hour.
- In a bowl, stir together prepared yellow mustard, tomato juice, and molasses.
- Brush the mustard mixture over the baked short ribs.
- Grill over hot coals for 20 to 30 minutes until tender, turning frequently and brushing with the mustard mixture.
Tips & Substitutions
For added flavor, marinate the short ribs in the mustard mixture overnight. If you prefer a sweeter glaze, consider adding a touch of brown sugar to the sauce. If fresh tomato juice isn't available, canned tomato juice works well. Make sure to grill over medium heat to avoid burning while ensuring tenderness. This dish pairs well with American recipes featuring grilled vegetables.
Serving Suggestions
Serve the grilled short ribs with a side of coleslaw or a fresh garden salad for a refreshing contrast. Baked beans or cornbread also make excellent accompaniments. For a complete meal, consider pairing it with classic American recipes like Beans And Noodles. Garnish with fresh herbs for an extra touch.
Storage & Reheating
Leftover grilled short ribs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, wrap them in foil and warm in a 350°F oven for about 15-20 minutes or until heated through. For best texture, avoid microwaving as it can dry out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Short Ribs contains roughly 60 calories, with 4g protein, 7g carbohydrates, and 2g fat. It is a good source of vitamin C (12% 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 beef short ribs are ideal for grilling, you can substitute with beef chuck or flank steak. Adjust the cooking time as needed; flank steak cooks faster and might not require as long on the grill.
What can I use instead of yellow mustard?
If you don't have yellow mustard, Dijon mustard or spicy brown mustard can be great substitutes. They will add a different flavor profile but still provide the necessary tanginess to the dish.
How do I know when the short ribs are done?
The short ribs are done when they are tender and easily pull away from the bone. You can test them by inserting a meat thermometer; they should reach an internal temperature of at least 190°F for optimal tenderness.
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).