Barbecue Short Ribs
3 to 4 pounds beef short ribs
Use BBQ sauce of your choice. (Not dry rub) add 1/2 C vinegar and 1/2 C sugar in a large saucepan and simmer until mixture thickens to a syrupy consistency, about 10 to 15 minutes. Add ribs, simmering for 20 minutes. Allow ribs to cool on a dish lined with aluminum foil. After 15 minutes, wrap ribs in foil and refrigerate overnight.
Simmer the remaining liquid in the saucepan, reducing until it becomes thick enough to coat the back of a spoon. Cool and refrigerate. Reserve this sauce to baste the ribs while grilling.
The following day, grill ribs 30 to 40 minutes turning once or twice, and basting every 10 to 15 minutes with the reserved sauce.
NOTE: Get your meat from a butcher, not the supermarket.
These are good for quesadillas too. Refrigerate finished ribs overnight, then remove fat. Chop the meat into pieces against the grain and sear in a pan. Top tortilla with meat and Queso Oaxaca. Serve with salsa and guacamole.
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Super Basic Short Ribs
Get beefy short ribs and cut them apart if not already.
Bring ribs up to room temperature then salt and pepper and sear in hot Dutch oven . Set aside to go into Dutch oven later.
Sear large pieces of carrots and onions or other vegetables in the pan drippings.
Sear only, do not over cook so that they fall apart
Mince carrot, onion, celery
Put in Dutch oven with remaining hot pan drippings
Use additional EVOO if necessary
Add rosemary, bay, sliced peppers, whole cloves, and garlic after the initial sauté
In three minutes, add 2 cups red wine and 2 cups beef stock
Put the pieces back in the pot with the liquid
Cover with aluminum foil
Bake at 325° for 2 1/2 – 3 hours .
Alternate: 300º for 4 hours
Put back in root vegetables for the last 10 minutes of cooking
Remove meat and vegetables and set aside for serving
After the remaining liquid cools, strain it and allow to cool further until the fat separates.
Use 2 tablespoons butter and 3 tablespoons flour to create a room
Then put 1 Cup strained drippings back into pan and cook at low simmer until it starts to thicken
Keep adding liquid a ladle at a time and continue to whisk
Served atop cook polenta
Garnish with root vegetables, chopped parsley, and maybe pomegranate, raspberries or blueberries
You can use leftover meat for hash or shredded sandwiches
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Ingredients:
¼ cu chili puree
¼ cu tomato juice
¼ cu orange juice
¼ cu brown sugar
1 tbl ground espresso
2 tbl oregano
1 tbl garlilc
1 tbl onion
1 tsp cinnamon
1 tsp cumin
Instructions:
Stir all over med heat. Simmer.
Special Steps:
Cook ribs in over w/sauce
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