Well now, if you ever been hungry and lookin’ for somethin’ that’ll fill ya up real good, I reckon broiled beef short ribs might just be the answer. Now, I’m no fancy chef, but I know a thing or two about cookin’ meat the right way, and broilin’ them ribs is one of the easiest and tastiest ways to get ‘em done. You don’t gotta spend all day tendin’ a fire or worryin’ over it. Just pop them short ribs under the broiler, and before you know it, they’re done. Let me tell you, there’s nothin’ better than that crispy, flavorful crust that forms on them ribs when you broil ’em.
Now, if you’re gonna do ribs, you best make sure you got the right kind. The short ribs, well they’re the best for broilin’. They’re thick, meaty, and have plenty of marblin’ in ‘em. That marblin’ is what gives the ribs that juicy, tender bite. You can also use back ribs, but the short ones, well, they’re just the right size and flavor for this kind of cookin’.
Now, ribs ain’t like other meats. They’re a bit tough and need some time to soften up. If you want ‘em tender, you can’t rush it. Broilin’ helps, but the real magic happens when you give them a good amount of time in that oven. Set ‘em up high on a rack, so the heat can get to ‘em from all sides. That’s how you get that nice even cookin’. Put ‘em on a baking sheet if you got one, but don’t just throw ‘em flat down. Make sure air can circulate ’round ’em, like when you hang clothes out on the line and let the wind dry ‘em off. That’s how they get nice and juicy inside while the outside gets that tasty crispy layer.
Some folks like to boil them ribs before they pop ‘em in the oven, and I reckon that can help make ‘em tender quicker. But don’t be too quick with it, ‘cause you might lose some of the flavor that makes the ribs so good in the first place. I don’t always boil mine, but you do what feels right for you.
When it comes to seasoning them ribs, it’s all about what you like. I usually just sprinkle on some salt and pepper, nothin’ too fancy. But if you’re feelin’ wild, you can add a bit of garlic powder or some paprika to spice things up. A little sugar in the rub can give it a nice caramelized flavor when it broils up. Slather a little BBQ sauce on ‘em towards the end of cookin’ if you like that sticky sweetness. Just make sure you don’t overdo it or it might burn when you broil ‘em too long.
Now, I gotta tell ya, it’s all about the timing. Broilin’ don’t take too long, but you want to make sure you keep an eye on ‘em. It don’t hurt to check every now and then to see how they’re doin’. I like my ribs with a good char on ‘em, but not too much. You want that nice golden-brown look, not a blackened mess. Keep the broiler on a medium heat if you can, and cook ‘em for about 15 to 20 minutes on each side. Flip ‘em once halfway through so both sides get that crispiness.
When them ribs are done, you’ll know. The meat should pull away from the bone real easy, and you’ll be able to smell that smoky goodness. Serve ‘em up with some mashed potatoes or corn on the cob, maybe even a little coleslaw if you got the time. Ain’t nothin’ better than a good plate of ribs, especially when you’ve done it yourself.
So, there ya have it. A simple way to broil beef short ribs, and with just a little patience, you’ll have yourself a meal fit for a king—or queen. I don’t know how them fancy folks do it, but I know this way works every time. Give it a try, and you’ll see what I mean.
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