HEARTY SHORT RIB STEW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the stew: Heat the oil and butter in a Dutch oven over a medium-high heat. Sprinkle the short ribs with salt and pepper, then brown in batches on all sides in the pan, about 3 minutes. Remove and set aside.
- Add the garlic, onions and carrots to the pan and toss in the drippings. Stir in the tomato paste and allow to cook until it has combined with the vegetables, for 1 minute. Deglaze the pan with the beer and beef stock. Add the Worcestershire sauce, rosemary, bay leaves and the browned short ribs. Cover and cook over a low heat until very tender, 2 to 2 1/2 hours. Stir in the parsley. Remove the rosemary and bay leaves before serving.
- For the buttered egg noodles: Cook the egg noodles according to the package instructions. Drain and toss with the butter and parsley. Serve the stew over the buttered noodles.
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.
EAST MEETS WEST THAI CARAMEL BEEF NOODLE BOWL
I call this my East meets West fusion sauce because it has American and Asian flavors fused together with an butter technique that leaves the sauce glossy and shiny. This has serious flavors and textures. It's sweet, salty, sour, & savory. I could eat it everyday.
Provided by barbara lentz
Categories Beef
Time 30m
Number Of Ingredients 21
Steps:
- 1. For the steak Mix the egg whites, cornstarch and salt together. Cut the steak across the grain into 1 inch sliced. Place in the egg white mixture use your hand and cover the steak well. Set aside.
- 2. Cook the noodles according to package directions and drain.
- 3. Mix all the ingredients for the sauce except the butter. Add to saucepan and bring to a boil. Reduce to a simmer to let it reduce and become syrupy coating the back of the spoon. Whisk the butter in one pat at a time until each one melts. Simmer about 5 more minutes.
- 4. In a skillet add the oil. Get the oil hot and add the steak strips cooking about 1 minute one each side. Remove from the pan and set aside.
- 5. Add the shallots to the oil. Cook 1 minute. Add the bok choy and cook 1 minute. Add the bean sprouts. Add the steak back to the pan. Pour the sauce over the steak and veggies. Cook 1 minute. Stir in the Thai basil. Serve over the noodles garnished with the cilantro chives and peanuts Squeeze a lime wedge over top.
OLD WEST BBQ SHORT RIBS AND NOODLES
Another one from my bag of old recipes. Omit the additional water and noodles and serve with pinto beans for a change.
Provided by pines506
Categories Meat
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large Dutch oven, brown ribs in cooking oil, drain.
- Combine onions, tomato sauce, 1 cup water, brown sugar, vinegar, salt, dry mustard, Worcestershire sauce and add to ribs.
- Simmer, covered about 3 hours or until ribs are tender.
- Add additional water and noodles, cover and cook until noodles are tender.
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