Grilled Longhorn Short Ribs
Ingredients: 3 pounds short ribs, boneless, cut into 8 equal squares
¼ cup honey
½ (6-ounce) jar KC Masterpiece BBQ Seasoning dry rub
¼ cup olive oil
2 cups dry red wine
2 tablespoons fresh thyme, chopped, or 2 teaspoons dried thyme
1 bay leaf
2 cups beef broth
½ tablespoon butter, softened
1 tablespoon all-purpose flour
Directions:
Light grill using charcoal briquettes and allow coals to burn to a white ash.
Place ribs in a large bowl, drizzle with honey and coat with the seasoning dry rub.
Brush grill grate with oil or coat with nonstick spray. Place ribs on grill over direct heat for 2 to 3 minutes each side. Carefully remove ribs and wrap in aluminum foil. Place over covered indirect heat for 2 to 3 hours or until meat is tender.
Boil wine, thyme and bay leaf in a medium saucepan over medium-high heat 5 minutes or until reduced by half. Add beef broth and reduce by another half. Set aside.
Mix butter and flour in small bowl, add to sauce and whisk. Boil 3 to 5 minutes, adding additional flour as needed until thickened.
Remove ribs from grill and drizzle with sauce. Makes 4 to 6 servings.
Ingredients: 3 pounds short ribs, boneless, cut into 8 equal squares
¼ cup honey
½ (6-ounce) jar KC Masterpiece BBQ Seasoning dry rub
¼ cup olive oil
2 cups dry red wine
2 tablespoons fresh thyme, chopped, or 2 teaspoons dried thyme
1 bay leaf
2 cups beef broth
½ tablespoon butter, softened
1 tablespoon all-purpose flour
Directions:
Light grill using charcoal briquettes and allow coals to burn to a white ash.
Place ribs in a large bowl, drizzle with honey and coat with the seasoning dry rub.
Brush grill grate with oil or coat with nonstick spray. Place ribs on grill over direct heat for 2 to 3 minutes each side. Carefully remove ribs and wrap in aluminum foil. Place over covered indirect heat for 2 to 3 hours or until meat is tender.
Boil wine, thyme and bay leaf in a medium saucepan over medium-high heat 5 minutes or until reduced by half. Add beef broth and reduce by another half. Set aside.
Mix butter and flour in small bowl, add to sauce and whisk. Boil 3 to 5 minutes, adding additional flour as needed until thickened.
Remove ribs from grill and drizzle with sauce. Makes 4 to 6 servings.
