STICKY PEPPER-GLAZED RIBS
Provided by Trisha Yearwood
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the ribs: Preheat the oven to 350 degrees F.
- Stir the chili and cumin together with 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Sprinkle the mixture all over the ribs, then put the ribs bone-side down in a large roasting pan and cover tightly with foil. Bake until the meat is very tender but not quite falling off the bone, about 2 1/2 hours.
- For the sauce: Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the peppercorns, garlic and shallot and cook, stirring, until the garlic starts to turn golden, about 2 minutes. Add the sugar, preserves, honey, ketchup, vinegar, soy sauce and Worcestershire and bring to a boil. Reduce the heat and simmer until syrupy, about 5 minutes.
- Finish the ribs: Preheat the broiler to high. Remove the foil and transfer the racks to a cutting board to cool slightly. Drain any fat from the roasting pan. Cut the racks into individual ribs and place back in the roasting pan. Drizzle the ribs with the sauce.
- Broil the ribs a few inches from the broiler, tossing occasionally with tongs, until bubbling and charred in spots, about 6 minutes. Transfer the ribs to a platter and sprinkle with the scallions.
SMOKED BEEF SHORT RIBS
Provided by Food Network
Categories main-dish
Time 11h45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat a smoker to 250 degrees F preferably using Texas post oak wood.
- Mix the brown sugar, chile powder, paprika, salt, pepper, cumin and curry in a large bowl by hand into a uniform color and consistency. Set aside.
- Remove the beef ribs from their packaging and rinse under cold water. Trim any large fatty areas off the top of the ribs. Turn the ribs over and remove all of the silver skin. Pack the rub only on the top and sides of the ribs; you want it about 1/8 inch thick.
- Smoke the ribs until they register a consistent interior temperature of 200 degrees F, roughly 11 hours. Let the ribs rest for 30 minutes, then cut into 2-bone portions. Serve with barbecue sauce on the side.
PEPOSA DELL'IMPRUNETA (TUSCAN BLACK PEPPER BEEF)
The story goes that terracotta tile workers in Impruneta, Tuscany, would place this stew into clay pots and cook it in their still-hot kilns overnight where it would be ready in the morning. They used a lot of pepper because the meat was not always top quality. The amount of pepper is up to you--I used a ridiculous amount, but even so it wasn't overpowering.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 3h40m
Yield 6
Number Of Ingredients 11
Steps:
- Place meat in a large mixing bowl. Sprinkle all sides generously with 1 tablespoon kosher salt.
- Place chopped garlic and a pinch of salt in a mortar and mash with pestle until pastelike. Add tomato paste; mash until blended. Transfer mixture into bowl with beef and rub onto all sides of meat. Add crushed peppercorns and ground pepper. Distribute evenly over all sides of beef. Transfer to a deep skillet or Dutch oven bone side down. Tuck sage leaves, rosemary, and dry bay leaves between pieces of meat. Carefully add wine along the side of the pan to avoid washing over the top of the meat.
- Place pan over high heat and bring to a simmer; reduce heat to low. Cover tightly. Cook until meat is fork tender, turning pieces every 30 minutes or so, about 3 1/2 hours. Transfer pieces of meat to a warm bowl.
- Increase heat to high and bring braising liquid to a boil. Simmer until liquid is reduced by about half or until slightly thickened, 8 to 10 minutes. Remove bones from meat.
- When sauce is thickened, transfer meat back to skillet. Reduce heat to medium-low and spoon sauce over meat. Cook until until heated through, about 5 minutes.
Nutrition Facts : Calories 654.6 calories, Carbohydrate 5.1 g, Cholesterol 116.2 mg, Fat 52.1 g, Fiber 1 g, Protein 27.5 g, SaturatedFat 22.1 g, Sodium 1074.9 mg, Sugar 0.4 g
SALT-AND-PEPPER BEEF RIBS
These beef ribs are an adaptation of the ones the chef Kenny Callaghan used to serve at the restaurant Blue Smoke, in Manhattan. For best results, order the ribs ahead of time from a butcher. (Pre-packaged ribs are generally too well-trimmed of meat for good barbecue purpose.) Ask for two back-rib racks trimmed from the prime rib, keeping as much meat on the ribs as possible, each rack approximately 6 ribs wide. That will do you brilliantly. Cook for a while in a bath of hickory smoke, then finish in the oven. Beef, salt, pepper, smoke, fat. You'll need napkins.
Provided by Sam Sifton
Categories dinner, main course
Time 8h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- On one-half of a grill fitted with a cover, build a small charcoal fire, about the size of a loaf of commercial sandwich bread, making sure all the charcoal becomes engulfed in flame.
- Place the ribs meat-side down on a baking sheet or cutting board and remove the papery membrane from the back of the rack by inserting a small knife beneath it and levering it up to give you enough to gain purchase with a dish towel. Peel off the membrane and discard.
- Mix the salt, pepper, brown sugar, paprika and, if you choose, red-pepper flakes in a bowl, breaking up the brown sugar with a fork. Using your hands, cover the meat entirely in this rub.
- When the flames begin to die down, leaving flickering coals, place the rib racks meat-side up on the half of the grill without the burning charcoal. Do not let the flames touch the meat at any time. Add a handful of the hickory chips to the fire. Cover the grill, vent slightly and cook, adding a handful of hickory chips every 30 minutes and a bit more fuel as necessary, until the meat is crusty, soft to the touch and well browned, about two and a half hours.
- Preheat the oven to 200 degrees. Set the ribs on a rimmed baking sheet and bake for around 5 hours.
- Cut into individual portions. Serve with extra napkins and, if you choose, barbecue sauce.
BLACK-PEPPER BEEF RIBS
Categories Bake Father's Day Dinner Beef Rib Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 (first course or main course) servings
Number Of Ingredients 5
Steps:
- Preheat oven to 200°F with rack in middle. Stir together pepper, brown sugar, salt, and paprika. Pat ribs dry. Rub beef all over with spice mixture.
- Arrange beef in 1 layer in a large roasting pan. Bake, uncovered, until meat is tender, about 6 hours. Cut into ribs and serve immediately. Stir juice into sauce before serving.
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- The next day, take the ribs out of the refrigerator, and let them come to room temperature. Add the oil, cornstarch, and freshly ground black pepper. Mix well.
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