Dr Pepper Short Ribs Food

DR. PEPPER BRAISED SHORT RIBS

Steps:

• Preheat oven to 300°F. Place an oven safe deep pan, like a dutch oven, over medium high heat on the stove.
• Salt and pepper the surface of the short ribs. When the pan is hot, add the grapeseed oil and then the short ribs. The short ribs should sizzle. Allow to sear until golden brown on both sides 4-5 minutes each side.
• Remove the short ribs from the pan, set aside. Add onions, carrot, and pepperoncini. Let saute, stirring, until onions begin to take on some color. Add garlic and stir until fragrant.
• Next add the tomato paste, molasses, paprika, and soy sauce, stir until smooth and coating the vegetables fairly evenly.
• Pour in the stock and Dr. Pepper. Add cloves and replace short ribs into the liquid.* Bring to a boil. When boiling, cover the pan with a lid or tightly with foil and place in oven.
• Braise for 3 1/2 to 4 hours or until fork tender. If it goes longer be sure to check liquid levels are not too low. Serve with braising liquid as desired.

DR. PEPPER RIBS

Steps:

• Place the ribs in a large baking dish. Pour in Dr. Pepper and cover them, reserving at least 1/2 cup for the sauce. Add he salt and soak the ribs in fridge overnight (or at least 2 hours).
• Heat the oven to 350°F Remove the ribs from the liquid, dry them, and rub with the chili powder. Place them on a baking dish, add 1 cup of water, and cover tightly with foil. Cook for 2 hours, until the meat nearly falls off the bone.
• For BBQ Sauce: Heat the oil in saucepan over medium heat. Saute the onion and garlic until they're soft and fragrant and add the ketchup, Worcestershire, vinegar, cayenne and 1/2 cup of Dr. Pepper. Simmer for 15 to 20 minutes, or until the sauce thickens.
• Fire up the grill, and brush the ribs with sauce. When the grill is hot, cook them bone side down on a cooler part for 10 to 15 minutes. Flip them and cook until lightly charred and smoky.
• Remove and brush on more sauce.

INSTANT POT RIBS WITH DR PEPPER BBQ SAUCE

Steps:

• For the spice rub: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, dry mustard, salt, black pepper and cayenne.
• For the ribs: Remove the membrane from the underside of the ribs. Rub the spice mixture all over. Set aside for 30 minutes, or up to 8 hours (in the refrigerator).
• Add the Dr Pepper to the Instant Pot and place the trivet (that came with the Instant Pot) over top. Arrange the ribs on the trivet in concentric circles with the meaty side facing out.
• Cover the Instant Pot and seal to close. Select HIGH PRESSURE and set the timer for 25 minutes. When the timer is up, let the pressure naturally release for 10 minutes, then manually release. Remove the ribs and transfer to a sheet tray, meat-side-up, to let cool slightly.
• Set the Instant Pot to SAUTE. Cook the liquid to reduce by one-half, about 15 minutes. Add the ketchup, vinegar, brown sugar, soy sauce and black pepper, and whisk well to combine. Cook for 10 to 15 minutes, whisking frequently, until thickened like BBQ sauce.
• Heat a broiler to high heat. Brush the tops with the BBQ sauce sauce and broil for 4 minutes to slightly caramelize. Brush all over with more sauce and serve immediately.

DR. PEPPER BRAISED SHORT RIBS

Steps:

• Season ribs with salt and pepper.
• Heat vegetable oil in a large sauté pan.
• Sear ribs in pan, fat side down for 3 minutes, over medium-high heat. Turn over and cook an additional 3 minutes.
• Remove ribs from pan and set aside.
• Add celery, onion and carrot. Cook until golden brown. (Approx. 5 minutes).
• Add spices, tomatoes, and jalapeno. Cook 5 minutes.
• Add red wine. Reduce liquid by half.
• Add Dr. Pepper and again reduce liquid by half.
• Add chicken stock and ribs back into the pan. Cover with plastic wrap and aluminum foil.
• Place in a 300 degree Fahrenheitoven for 4 to 5 hours.
• Remove ribs from the oven and set aside. (Cover loosely with foil to keep warm.).
• Strain remaining liquid through strainer into a medium sauce pan over medium-high heat.
• Reduce liquid by half. Season to taste.

BRAISED SHORT RIBS

Steps:

• Preheat the oven to 300 degrees F.
• Liberally sprinkle all sides of the short ribs with salt and pepper. Heat a large Dutch oven over medium-high heat and add the oil. Sear the short ribs on all sides until browned, 3 to 4 minutes per side, working in batches if necessary. Set aside on a plate.
• Add the carrots, celery, garlic and onions to the pot with the short rib drippings and sprinkle with some salt and pepper. Cook the vegetables until they turn golden brown, 10 to 12 minutes. Add in the tomato paste and cook for 1 minute more. Add the wine and deglaze the pot, scraping up any developed fond (brown bits) from the bottom. Bring the wine to a simmer and add some salt and pepper. Add the thyme, bay leaf and short ribs and any leftover juices from the plate. Cover the pot, transfer to the oven and cook, turning the short ribs once after about 1 hour of cooking, until the meat is fork-tender, 2 to 2 1/2 hours. Remove the short ribs from the braising liquid and set aside to cool slightly.
• Skim the fat off the top of the braising liquid. Strain the liquid and bring it to a simmer until reduced by half, about 8 minutes (you should have about 2/3 cup of reduced sauce). Season with salt and pepper.
• Serve the ribs and sauce over creamy polenta.

BRAISED SHORT RIBS

Steps:

• Preheat oven to 350 degrees F.
• Stir together flour, salt and pepper in a dish, then dredge ribs in mixture and set aside.
• Heat olive oil in a large braising pan over medium to high heat. Add ribs and brown for about a minute on each side. Remove the ribs and set aside. Lower the heat, then add carrots, onions and garlic and cook for 2 or 3 minutes.
• Pour beef stock into braising pan and stir together with the onions, carrots and garlic.
• Put ribs in a 4-inch hotel pan and pour mixture from braising pot over the ribs. Add rosemary. Roast, covered, until fork-tender, about 2 hours.
• Garnish with fresh chopped parsley and serve with Homemade mashed potatoes.

GRILLED BBQ SHORT RIBS

Steps:

• Season the short ribs with 1 teaspoon each of the salt and black pepper. Heat the oil in a pressure cooker over medium-high heat. When hot, add the short ribs and sear on all sides, 4 to 6 minutes. Remove from the pressure cooker and reserve.
• Lower the heat to medium, add the onions, carrots, celery, garlic, sage and thyme and cook until lightly caramelized, 6 to 8 minutes. There should be a fond-- tasty bits from searing the ribs--on the bottom of the pan. Add the red wine and chicken stock and, using a wooden spoon, scrape the bottom of the pressure cooker to get the fond into the sauce. Let the wine reduce for 6 minutes. Add the short ribs back to the pressure cooker and stir well. Add the pressure cooker lid, line up the arrows and, following the manufacturer's instructions, keep over medium heat while the cooker pressurizes. Cook over medium heat until the ribs are tender and almost falling off the bone, 45 minutes. Remove the pressure cooker from the heat and carefully release the steam through the pressure valve on the lid, following the manufacturer's instructions. Transfer the ribs to a plate. Reserve to the side.
• Strain the cooking liquid from the pressure cooker into a small saucepan and cook over medium-high heat until reduced by half, about 15 minutes.
• Meanwhile, in a separate saute pan, combine the red wine vinegar, barbecue sauce, brown sugar, hot sauce, red pepper flakes, remaining teaspoons each of salt and black pepper and whisk together well. Bring the sauce to a simmer. Add 1 cup of the reduced cooking liquid to the barbecue sauce mixture and cook until thickened, another 5 minutes.
• Prepare a grill for medium-high heat. Place the short ribs on the grill, baste with the barbecue sauce, and cook until they have started to caramelize, 2 to 3 minutes. Baste the short ribs with the sauce, flip the ribs, and cook until the other sides start to caramelize, 2 to 3 minutes more. Remove the short ribs to a cutting board and allow to rest 5 minutes.
• Serve the BBQ short ribs over a bed of Roasted Red Pepper Polenta; drizzle with more barbecue sauce and garnish with sliced scallions, if using. Serve immediately.
• To fire-roast the red peppers, place them over a high flame on a stove-top burner and roast, turning occasionally, until the skins turn black on all sides. Place the peppers in a medium bowl, cover with plastic wrap and allow them to steam for 10 minutes. Peel away the blackened skins from the peppers. Cut away the stems and then seed, core and coarsely chop the peppers. Place them in a food processor and puree until smooth; reserve to the side.
• In a heavy bottom medium pot, bring 8 cups water, salt and the roasted red pepper puree to a boil. Add the stone-ground cornmeal in a gentle stream, whisking or stirring vigorously in the same direction as you pour it in. Reduce the heat to medium-low and simmer, stirring continuously for 2 to 3 minutes. Cook the polenta, stirring every few minutes and scraping the bottom of the pan to prevent from sticking for 35 to 40 minutes. When the polenta is thick, glossy and pulling away from the side of the pan, add the Pecorino Romano and butter, stirring quickly to incorporate. Pour the polenta into a medium serving dish and serve immediately.