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| | From:  Genie· (Original Message) | Sent: 7/20/2008 7:50 PM |
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| | | From: Genie· | Sent: 7/20/2008 7:51 PM |
Chinese Spareribs
8 cloves garlic, minced
2 teaspoons salt
1/2 cup ketchup
1/2 cup honey
1/2 cup soy sauce
2 10 1/2 ounce cans condensed beef broth
4 pounds beef spareribs, cut into individual ribs
In a 9 x 13 inch glass baking dish, combine the garlic and salt; mix well. Add the remaining ingredients except the spareribs and blend until well mixed. Add the ribs, turning to coat well with the marinade. Cover and refrigerate for at least 4 hours, or overnight, turning occasionally. Preheat the oven to 450 degrees. Line a large roasting pan with aluminum foil and add 1/2 inch of water to the pan. Coat a roasting rack with nonstick vegetable spray and place it inside the pan. Place the spareribs crosswise on the rack, reserving the marinade for basting. Roast for 10 minutes, then reduce heat to 350 degrees and roast the ribs for 1 hour and 20 minutes, or until the ribs are tender and the glaze is crispy, basting occasionally with the reserved marinade. Serve these with hot mustard.
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Reply
| | | From: Genie· | Sent: 7/20/2008 7:52 PM |
| BBQ Short Ribs
2 lb. short ribs, cut in 2" pieces
Salt
1/4 cup minced onions
1/4 cup ketchup
1/4 cup water
2 RB fresh lemon juice
2 TB brown sugar
1 TB mustard
1/8 tsp. salt
1 TB Worcestershire sauce
Trim the top layer of fat from the short ribs. Place several pieces of this
fat in a Dutch oven, and
sauté over medium heat until bottom is lightly coated with fat, and remove
the pot from the heat.
Sprinkle the short ribs with salt, brown them on all sides, and then removing
them when they are
done.
Add the onion and slightly sauté until lightly browned. Return the short ribs
to the pot and add the
ketchup, water, lemon juice, sugar, mustard, salt, and Worcestershire sauce.
Cover the pot and cook over low heat for 2 hours, or until tender, stirring
occasionally.
Makes: 4 servings.
Note: Instead of simmering on top of the stove, I cover and bake in a 300º
F., oven for 2 hours.
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Reply
| | | From: Genie· | Sent: 7/20/2008 7:53 PM |
Short Ribs With Cabbage
6-8 servings
2 tablespoons olive oil
4 lbs short rib of beef, cut into serving pieces
kosher salt or sea salt, to taste
black pepper, to taste
1 cup beef stock or beef broth
2 teaspoons dry mustard
1/2 cup red wine vinegar
1/2 teaspoon dried oregano
1 small onions, sliced (about 1/2 cup)
1 head cabbage, cut into weges
Heat oil in a large, heavy pot. Brown short ribs on all sides. Sprinkle with salt and pepper. Add remaining ingredients except cabbage. Cover and simmer for 1-1 1/2 hours. Add cabbage wedges and cook until cabbage is tender, about 20 minutes. | |
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Reply
| | | From: Genie· | Sent: 7/20/2008 7:53 PM |
Oven-Braised Short Ribs 1 large onion, sliced
2 carrots, scrubbed and sliced
2 celery ribs, sliced
1 garlic head, split in half
3 bay leaves
10 sprigs fresh thyme
2 bottles (750-ml.) full-bodied red wine
4 to 4 1/2 lbs. beef short ribs
oil for browning
kosher salt
freshly ground black pepper
2 T. all-purpose flour
2 C. veal stock or store-bought veal demi-glace
1 t. Worcestershire sauce
1 t. garam masala (available in Indian markets)
Combine onion, carrots, celery, garlic, bay leaves, thyme and all but 1 tablespoon of wine in large bowl. (Reserve tablespoon of wine to finish sauce.) Add ribs, cover and marinate in refrigerator overnight.
Remove ribs from marinade and pat dry with paper towels. Place colander over a bowl and drain vegetables, reserving vegetables and marinade separately. Preheat oven to 350°F.
Place Dutch oven over high heat, add oil, and bring it to the smoking point. Sprinkle ribs with 1 teaspoon salt and 1/2 teaspoon pepper. Add ribs to pan, in batches; brown all over. Transfer ribs to a plate and set aside. Add vegetables and saute until browned, about 10 minutes. Add flour and cook, stirring, 2 to 3 minutes. Add reserved marinade to deglazed pan. Stir well with a wooden spoon to combine wine with flour. Return ribs to pan, bone-side up, return to a boil, cover, and bake in oven until ribs are tender, about 2 hours, 45 minutes.
Transfer ribs to platter and cover with foil. Strain cooking liquid into a saucepan. Discard vegetables. Bring liquid to a simmer over medium heat and skim fat. Continue to simmer liquid; reduce to about 2 cups. Add stock and reduce again to about 2 cups. Stir in Worcestershire, garam masala and 1/2 teaspoon salt. Add ribs and simmer gently, basting meat often with sauce, until sauce has reduced and thickened enough to coat and glaze ribs. Add reserved tablespoon of wine a minute or so before end of cooking. Transfer ribs to serving platter, pour sauce over, and serve. Makes 4 servings.
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Reply
| | | From: Genie· | Sent: 7/20/2008 7:55 PM |
Braised Short Ribs with Onion Gravy
3 pounds lean beef short ribs
1/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil
1 cup chopped onion
1 cup beef broth
Onion Gravy
1 large onion, sliced
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon thyme
Combine flour, salt and pepper. Roll short ribs in seasoned flour.
Brown slowly on all sides in hot oil. Pour off fat. Add onions and
cook until browned. Add beef broth. Simmer, covered, 1 1/2 to 2 hours
or until short ribs are fork tender, adding more beef broth if
necessary. Remove meat to heated platter and keep warm while
preparing gravy.
Onion Gravy: Skim fat from stock in which short ribs cooked,
reserving 1/4 cup. Add water to stock to make 2 cups.
Sauté onion in reserved fat until tender, but not brown. Blend in
flour. Add beef stock, salt, pepper and thyme. Cook, stirring
constantly, until gravy is thick and smooth. Adjust seasoning.
Serve over short ribs.
Makes 6 servings.
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Reply
| | | From: Genie· | Sent: 9/14/2008 2:11 AM |
| Barbecued Short Ribs
Recipe courtesy Paula Deen.
2 lb. beef short ribs, cut into 2" pieces
Salt
1/4 cup minced onions
1/4 cup ketchup
1/4 cup water
2 TB fresh lemon juice
2 TB brown sugar
1 TB mustard
1/8 tsp. salt
1 TB Worcestershire sauce
Trim the top layer of fat from the short ribs. Place several pieces of this
fat in a Dutch oven,
and cook over medium heat until bottom is lightly coated with fat, and remove
the pot from the
heat.
Sprinkle the short ribs with salt, brown them on all sides, and then removing
them when they are done.
Add the onion and slightly saute until lightly browned.
Return the short ribs to the pot and add the ketchup, water, lemon juice,
sugar, mustard, salt, and
Worcestershire sauce.
Cover the pot and cook over low heat for 2 hours, or until tender, stirring
occasionally.
Yield: 4 servings.
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Reply
| | | From: Genie· | Sent: 9/28/2008 8:45 PM |
| Beef Short Ribs with Mushrooms
Ingredients
3 1/2 pounds meaty short ribs, cut flanken style
1/4 cup flour
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste 3 ½ pounds
4 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 cups good-quality beef stock
1 pound button mushrooms, trimmed and thinly sliced
6 sprigs fresh flat-leaf parsley, chopped
Preparation
Preheat oven to 325° F. Combine the flour, salt, and pepper and dredge
the short ribs. Heat half the olive oil in a Dutch oven over
medium-high heat, then sear the beef on all sides until golden brown,
3 to 4 minutes per side. Remove the beef and set aside. Add the onion
and garlic and cook until brown and fragrant, about 2 minutes more.
Add the stock, scraping up any bits stuck to the pan. Return the beef
to the pot. Bring to a boil. Cover pot and transfer to the oven. Cook
until the beef is fork-tender, 2 ½ to 3 hours. In the last 15 minutes
of cooking, heat the remaining oil in a heavy skillet over medium
heat. Add the mushrooms and cook until golden, 6 to 8 minutes. Toss
with the parsley and season with salt and pepper. Remove the ribs to
serving dishes, place the pot over high heat, and reduce the cooking
liquid until slightly thickened. Serve with the mushrooms and cooking
liquid.
Yield
Makes 4 servings
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Reply
| | | From: Genie· | Sent: 10/6/2008 7:10 PM |
English Sweet And Sour Ribs 3 lb Chuck Short Ribs *
2 ts Seasoned Salt
1/2 c Cooking Oil
1 1/2 c Hot Water
1/3 c Catsup
2 Cloves Garlic, Minced
3/4 c Unbleached All-purpose Flour
1 ts Pepper
2 c Sliced Onion
8 Heaping T Dark Brown Sugar
1/4 c Red Wine Vinegar
2 Large Bay Leaves
* Short ribs should be meaty and cut in the English cut. Trim excess fat from short ribs. Combine flour, seasoned salt and pepper; dredge shrot ribs. Brown ribs in oil on all sides in Dutch oven. Remove meat from pan. Add onions and cook until golden brown. Place ribs on top of onions. Combine water, brown sugar, catsup, vinegar, garlic and bay leaves; pour over ribs. Cover and bake in moderate oven (350 degrees F.) 2 1/2 hours. Remove bay leaves before serving. |
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Reply
| | | From: Genie· | Sent: 10/6/2008 7:12 PM |
Braised Short Ribs 2 lb Short ribs
Flour, seasoned
Onion
Parsley; tied with celery; and a leek
1 c Wine, white
6 Carrot; scraped
6 sm Potato, peeled
Trim a little fat from the ribs; try out in the bottom of a heavy Dutch oven. Dredge ribs with flour, pepper, and salt by shaking in a paper bag. Brown ribs in their own fat, turning carefully to brown on all sides. Add one tablespoon of hot water; cover and let cook slowly for about an hour. Add bouquet, wine, and vegetables. Cook for another half hour to hour. The meat should be starting to come loose from the bones when the vegetables are added. |
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Reply
| | | From: Genie· | Sent: 10/6/2008 7:29 PM |
Braised Beef Short Ribs 1/2 cup all-purpose flour for coating 2 tsp salt 1/2 tsp ground black pepper 4 pounds beef short ribs 2 tblsp vegetable oil 1 cup water 1 cup stewed tomatoes 1 clove garlic, minced 6 potatoes, peeled and cubed 3 onions, chopped 6 carrots, chopped 1 1/2 tblsp all-purpose flour 1/4 cup water In a bowl, combine 1/2 cup flour, salt and black pepper. Roll the ribs in the seasoned flour. In a large pot, heat oil and brown ribs well on all sides. Pour in 1 cup boiling water, tomatoes and garlic. Reduce heat to low, cover and simmer for 1 1/2 hours, adding more water if necessary. Place the potatoes, onions and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter. In a small bowl, dissolve 1 1/2 tblsp flour and 1/4 cup water for every one cup liquid remaining in the pot. Add this to the pot , heat and stir well until thickened. Pour over meat and vegetables. |
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