Broiled Short Ribs Recipe -
Broiled Short Ribs Recipe

Broiled Short Ribs

Recipe by  

"Short ribs boiled, then broiled and basted with a molasses, mustard and ketchup sauce."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    2 hrs 15 mins

    2 hrs 25 mins


  1. Trim fat from rib meat. Sprinkle with salt and pepper to taste. Place in a Dutch oven and cover with water. Simmer for 2 hours. Drain.
  2. In a small bowl, combine the molasses, ketchup, lemon juice, dry mustard, chili powder and garlic powder. Mix thoroughly.
  3. Place the drained meat on a broiler rack. Brush molasses mixture over ribs. Broil on medium for 10 to 15 minutes, turning and basting with sauce often.
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Reviews More Reviews

Most Helpful Positive Review
Oct 15, 2006

I used just the cooking method with this recipe but used my own bbq sauce. I added some beef bouillon cubes and 2 tablespoons of vinegar to the water. After simmering for 2 hours, I drained and removed as much fat from the beef as I could. I then smothered the meat with my bbq sauce and broiled it. Also added hot sauce just before serving. They turned out very tender and my family LOVED them.

Most Helpful Critical Review
Sep 26, 2004

This was the most god awful recipe I have ever made. First, the bones all fell out after simmering for 2 hours resulting in little blobs of beef in a pot. I decided to go ahead with the recipe and baste and broil the meat. The meat was tender but the "barbeque" sauce was disgusting and unappetizing. I would never, ever make this again nor would I suggest it to anyone ele. Makes me mad that I had to throw away 4lbs of meat.

Oct 05, 2003

This is a very easy way to get tender ribs! The only thing I do differently ..instead of broiling them, I finish them on the grill! Delicious!

Dec 23, 2009

Outstanding after the greasy mess I had with trying to just broil beef ribs. As a suggestion you can add carrots and quarter large potatoes 30 minutes to the pot before the ribs are done. Also what a crime to let all that great beef broth go to waste. After ribs are broiled you can add the big old left over bones back to the pot and simmer for a while then strain for some absolutly awesome broth.

Oct 23, 2006

Wow-yum! Great to find a recipe that cuts some of the fat and calories out of cooking with short ribs. I was afraid the consistency of ribs would be funky from boiling, but after broiling with sauce they came out fork tender. The sauce was great- good and sticky on the meat. I used boneless short ribs. My husband loved them, too. Will make again, and I am picky!

Jan 16, 2010

Melt in your mouth fabulous when I followed a previous reviewers suggestions: add beef bouilion and 2 tsp vinegar to boiling water and use your own sauce. When you do that and follow the instructions in this recipe you end up with ribs that disappear faster than a snowflake on a Georgia sidewalk!

Oct 26, 2003

I made this recipe for my tailgate party. These are serious tailgaters who compete to see who does the best job. These ribs were a super hit! They are extremely easy to make and come out tender and tasty.

Feb 02, 2008

I used stone ground mustard in place of powdered mustard. And, I boiled the short ribs for 4 hours in a slow cooker instead of the dutch oven... they turned out great! Very tender and lots of flavor.


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  • Calories
  • 361 kcal
  • 18%
  • Carbohydrates
  • 16.4 g
  • 5%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 18.5 g
  • 28%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 31.3 g
  • 63%
  • Sodium
  • 287 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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