Braised beef short ribs

[LABS4ME]

Tried a new recipie the other night... My wife wanted some ribs, but not BBQ ribs. I got some beef short ribs and proceeded to try this out. I modified it a little and added a few things... it was spectacular!

2 tblsp. olive oil

2 - 2 1/2 lbs beef short ribs, cut into individual pieces

1 tblsp creole seasoning (I used Emmerils Bayou Blast)

1 cup onions diced

1/2 cup celery

1/2 carrot

1 can chopped tomatoes

2 tblsp chopped or minced garlic

1/2 cup red wine vinegar

2 tblsp. Worcestershire sauce

3 bay leaves

2 tblsp crushed black pepper

1-2 Qt beef broth

1/4 cup chopped scallion (green part only)

1/2 head cabbage

4-5 red potatoes

Heat oil in a dutch oven or large covered pot. Season ribs with creole seasosning, patting it well with your hands. When pot and oil are very hot (almost smoking) add ribs without crowding them and sear on all sides until they form a brown crust on the meat. Do them in batches if necessary. After the ribs are browned and removed from pot, add the onions, celery and carrots. Saute for about 1 minute to very lightly brown them. Stir in the tomatoes, garlic, vinegar, worchesteshire sauce, bay leaves, pepper and ribs, then add just enough broth to cover the ribs. Bring to a boil. Reduce heat to gently simmer, add potatoes cover and simmer until meat is very tender.... about 2 1/2 hours. During the last 30 minutes I added the cabbage. I cut the cabbage into wedges and layed on top of the meat so the broth can soak up into the cabbage. I also spooned some of the broth over the wedges to fully saturate them with the juices cover and finish cooking until meat and cabbage are very tender.

To serve I put 4-5 ribs in the center of a large soup bowl, 1 wedge of cabbage and spoon in some potatoes and other veggies and broth. Top with chopped scallions.

Fantastic! I bet it would work well if you have a chuck roast or pot roast that needs to be used up... give it a shot, you'll love it!

Good Luck!

Ken

[sparcebag]

Labs leave out the tomatos and the bay,You've got my corned beef recepit! If ya like corned beef try it,rinse the meat first to remove some salt. Ummmm

[Tom Linderholm]

Awesome Recipe Ken,

We have been doing some short ribs here lately with a little asian flair. Here is the recipe:

Hoisin BBQ Short Ribs-10lb batch

½ cup paprika

2 TBL granulated garlic

1 tsp onion powder

1 tsp cumin

½ tsp cinnamon

1 tsp coriander

1 tsp chili powder

1 tsp curry powder

1 tsp cayenne

2 TBL kosher salt

1 TBL black pepper

Sprinkle above mixture and rub into ribs. Sear off ribs till golden brown and remove and set aside. Deglaze pan with following and bring to a boil.

4 QT beef stock

1 cup hoisin

1 cup whole chipolte in adobo sauce

Place ribs in mixture and cover with foil, bake for approximately 2 hours (or till tender) at 400 degrees.

I like to finish them off with a little toasted Sesame Seed and serve it with some braised greens and chipolte mashed potatoes.

The recipe is for a ten pound batch, save your leftover spice mixture for future use.

Enjoy!

[LABS4ME]

I'll have to give those a shot! Been messing around with some different Thai and Asian recipes... That one looks great.

Good Luck!

Ken

[waskawood]

Quote:

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Awesome Recipe Ken,

We have been doing some short ribs here lately with a little asian flair. Here is the recipe:

4 QT beef stock

1 cup hoisin

1 cup chipolte

Enjoy!

---

I cup Chipolte what??? Surely not ground pepper. It sounds good and I love chiplotle pepper but not sure what you are calling for. 1 cup seems excessive. Thanks....

[Tom Linderholm]

For a 10lb batch it dissolves in the stock. We use 1 can of Chipolte Pepper in Adobo sauce, I think its 8 ounces which equals a cup. Our Ribs are huge (1-2#'s) so it takes a bit to soak into them, I would say if you are using a smaller rib you may want to pull back a bit, but then again depends on your tastes. Remember your eating the ribs, not the stock.

We actually reduce and save the stock and mix it 30/70 with BBQ sauce for the finishing sauce.

[stoneeyes317]

I am a bit surprised that beef short ribs are being discussed. They just went on sale here for $1.99/lb. so I bought~ 5 lbs. I seared them in a little olive oil, and then added them to our crockpot (indespendable with a 19 month old) with a mixture of:

1 bottle Sam Adams cherry wheat

1-2 Tbsp. horseradish

1-2 Tbsp. whole grain mustard

1 C. vegetable stock

1 C. beef broth

3-4 minced garlic cloves

a little allspice

onion powder

After about 6 hours I added fresh thyme, basil and half an onion (thinly sliced) and continued cooking for 2 more hours. My wife liked them enough that she said I should get some more and do them the next time her parents come to visit...

eyes317

[LABS4ME]

Nice!!!

I love Sam Adams Cherry Wheat!

Good Luck!

Ken