Grilled Beef BBQ

This robust dish features two distinct beef preparations: tender short ribs marinated in a sweet and tangy BBQ sauce, and a hearty stew made with cubed roast beef, onions, garlic, and a complex blend of spices including cinnamon, cloves, and chili powder. The stew simmers for hours, allowing the flavors to deepen and the meat to become fork-tender, while potatoes and carrots absorb the rich, savory juices. It's an ideal choice for family dinners or potlucks, offering a comforting, slow-cooked experience that balances smoky sweetness with warm, earthy spice notes.

Cooking Method: Baking, Grilling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 1409.9

Description

This robust dish features two distinct beef preparations: tender short ribs marinated in a sweet and tangy BBQ sauce, and a hearty stew made with cubed roast beef, onions, garlic, and a complex blend of spices including cinnamon, cloves, and chili powder. The stew simmers for hours, allowing the flavors to deepen and the meat to become fork-tender, while potatoes and carrots absorb the rich, savory juices. It's an ideal choice for family dinners or potlucks, offering a comforting, slow-cooked experience that balances smoky sweetness with warm, earthy spice notes.

Directions

1
Place beef short ribs in a shallow dish and pour BBQ sauce over them, turning to coat both sides thoroughly.
2
Pierce the meat with a fork several times to help absorb the marinade.
3
Cover and refrigerate for 8 hours, turning the ribs once halfway through to ensure even marination.
4
Remove ribs from the marinade and let excess sauce drip off to prevent burning on the grill.
5
Grill ribs over medium-high heat for 10 minutes, flipping occasionally until seared.
6
Brush with remaining marinade and grill for another 4-5 minutes until cooked to desired doneness.
7
While ribs grill, mix flour, paprika, 1 teaspoon chili powder, and salt in a large zip-lock bag.
8
Add cubed beef roast to the bag and shake vigorously until the meat is evenly coated.
9
Heat olive oil in a large Dutch oven over medium-high heat.
10
Brown the coated beef cubes in batches, removing them once sealed on all sides.
11
Reduce heat to medium and add sliced onions and minced garlic to the pot, cooking until softened.
12
Return browned beef to the pot and add canned tomatoes, remaining 3 tablespoons chili powder, cinnamon, cloves, and crushed red peppers.
13
Stir well to combine, cover the pot, and simmer on low heat for 2 hours.
14
Add chopped potatoes and carrots to the pot, stirring to submerge them in the sauce.
15
Cover and continue simmering for another 45 minutes, or until vegetables and beef are tender.
16
Serve hot alongside the grilled ribs with Red Chili Biscuits.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1409.9kcal

% Daily Value *
Total Fat 60.3g93%
Saturated Fat 20.5g103%
Cholesterol 241.8mg81%
Sodium 2450.0mg103%
Total Carbohydrate 127.2g43%
Dietary Fiber 14.8g60%
Sugars 75.0g
Protein 88.0g176%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, baking, bbq, beef, beef roast, beef short ribs, carrots, chili powder, cinnamon, cloves, comfort food, grilled, grilling, potatoes, slow cook, simmering, spicy, tomatoes, venison alternative, winter dinner

Read it online: https://www.chefs-mate.com/recipe/grilled-beef-bbq-13/