I need a quick recipe for beef chuck short ribs.......... stove top or oven recipe please....?

BBQ Beef Ribs

Ingredients:

4 pounds well-trimmed beef chuck short ribs, cut into 3- by 2-inch pieces

1 can (8-ounce size) tomato sauce

3/4 cup tomato juice

1/4 cup finely chopped onion

3 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

1/4 teaspoon ground cinnamon

1 dash ground cloves

1 dash pepper

Directions:

Place beef short ribs on rack in broiler pan so surface of beef is 3- to 4-inches from heat. Broil about 20 minutes or until well-browned, turning as needed.

Place in a Dutch oven. Heat oven to 350 degrees F. Add the remaining ingredients; bring to a boil.

Cover tightly and cook in 350 degrees F. oven for 1-1/2 to 2 hours or until beef is fork-tender. Remove ribs. Skim fat from sauce. Serve sauce with ribs. Makes 6 servings.

Stove Top Short Ribs

BBQ Beef Short Ribs

6 beef chuck short ribs (about 4 to 5 pounds)

2 (12-ounce) cans beer

Spicy BBQ Sauce (recipe follows), or bottled sauce

Trim any excess fat from ribs. Place ribs in a Dutch oven or large cooking pot. Add beer to cover ribs. Bring to boiling over high heat; reduce heat to low; simmer, covered, 1 1/2 hours or until fork-tender.

Then Broil: Heat broiler. Brush rubs with sauce. Place on greased broiler-pan rack. Broil 8 minutes. Turn ribs over; brush with more sauce. Broil for 7 minutes or until crisped.

Spicy BBQ Sauce: Stir 1 cup ketchup, 1/4 cup packed brown sugar, 1/4 cup vinegar, 3 tablespoons butter, 1/3 cup lemon juice, 1 tablespoon each Worcestershire sauce and prepared mustard, 1 teaspoon onion powder, 1/2 teaspoon each celery seed and liquid hot pepper sauce in saucepan. Simmer over medium heat for 15 minutes. Reserve half of sauce for basting and half for dipping

Broiled Short Ribs

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Boil the ribs with seasonings of your choice until almost done. Place them into casserole dish, cover with barbecue sauce of choice and foil. Cook for 1 hour @ 350, turn down to warm until ready to serve.

BARBECUED BEEF RIBS

2 med. onions

4 lbs. beef chuck short ribs

Salt

Water

1 med. green pepper

2 tbsp. salad oil

1 garlic clove, crushed

3/4 c. catsup

2 tbsp. brown sugar

1/2 tsp. Worcestershire sauce

1/2 tsp. hot pepper sauce

Cut 1 onion into quarters, set aside remaining onion. In 6 quart Dutch oven over high heat, heat beef chuck short ribs, cut up onion, 1 teaspoon salt and enough water to cover to boiling. Reduce heat to low, cover and simmer 1 1/4 hours or until meat is fork tender.

Prepare barbecue sauce. Dice green pepper and reserved onion in 2 quart saucepan over medium heat. In hot salad oil, cook pepper, onion and garlic until tender, stirring occasionally. Stir in catsup, brown sugar, Worcestershire and hot pepper sauce, 1/3 cup water, and 1/4 teaspoon salt on high heat, until boiling and simmer 5 minutes to blend flavors. Arrange ribs on rack in broiling pan. About 5 inches from source of heat, broil ribs 20 minutes until heated through. Brush with sauce, turning occasionally. Makes 6 servings.

BEEF SHORT RIB SUPREME

3 lb. beef short ribs or 3 lb. chuck roast

2 tsp. salt

1/2 c. water

1/2 c. chopped onion

1 clove minced garlic

1 (6 oz.) can tomato paste

1 c. catsup

3/4 c. firmly packed brown sugar

1/2 c. vinegar

2 tbsp. prepared mustard

Brown ribs on all sides in a large skillet. (Do not add oil or shortening.) Cover and cook over low heat for 1 hour in the water, salt, onion and garlic. Drain off pan drippings.

Combine remaining ingredients; pour over ribs. Cover tightly and cook over low heat for 1 1/2 hours or until meat is tender. Serve over rice. 4-6 servings.