Kittencals Beef Brisket Or Beef Short Ribs Food

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KITTENCAL'S OVEN-ROASTED BEEF SHORT RIBS



Kittencal's Oven-Roasted Beef Short Ribs image

This recipe will produce the most tender tasty short ribs,. I use rendered bacon fat for this that I store in my freezer for extra flavor in place of the oil, you may increase the beef broth and wine for more sauce if desired and add in some crushed red pepper flakes for some heat, I most always increase the broth and wine and serve this with hot cooked pasta, the sauce is delicious and don't forget to pass the Parmesan cheese at the table ---and if you find you have lots of sauce left over just freeze it and use it the next time you make this recipe again :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

5 -6 lbs short rib of beef
2 cups all-purpose flour (or more or less)
1 1/2 teaspoons seasoning salt
1/2 teaspoon fresh ground black pepper (to taste)
1/2 teaspoon garlic powder
oil, as needed for browning sauce
6 garlic cloves, finely chopped
2 medium onions, chopped
2 teaspoons dried thyme, rubbed between fingers to release flavor (or to taste)
2 cups beef broth
1 cup dry red wine
8 ounces small white button mushrooms (optional)

Steps:

  • Set oven to 350 degrees F.
  • Heat bacon fat (or oil if using, can use both) in a large Dutch oven over medium-high heat.
  • In a shallow dish mix together flour, seasoning salt, black pepper and garlic powder.
  • Dredge the short ribs in the flour mixture to coat, shaking off any excess flour on ribs.
  • Brown the ribs in the Dutch oven working in batches until lightly browned on all sides; remove to a plate.
  • Pour off all but about 2-3 tablespooons fat, and add in the onions, chopped garlic and thyme; saute until lightly browned.
  • Add in broth and red wine; bring to a boil, stirring.
  • Return the ribs to the Dutch oven (if possible in a single layer).
  • Add in the fresh small button mushrooms (if using, no need to saute the mushrooms first).
  • Cover with a lid and simmer for about 2 hours, or until the ribs are desired tenderness.
  • Season with salt and pepper to taste.
  • **NOTE** this is only optional: remove the ribs to a platter to keep warm and drain the cooking liquid through a sieve, then transfer the liquid to a saucepan to simmer and reduce slightly and thicken, scimming any fat that has accumulated on top, or you can just serve the sauce just as is from the Dutch oven.
  • Pour the sauce over the ribs.

Nutrition Facts : Calories 2518.5, Fat 206.4, SaturatedFat 89.6, Cholesterol 430.9, Sodium 731.5, Carbohydrate 56.8, Fiber 3.1, Sugar 2.9, Protein 90.6

REALLY GREAT BEEF SHORT RIBS



Really Great Beef Short Ribs image

Rub the ribs with dry seasonings to coat well and leave in the fridge for at least a minimum of 8 hours, 24 hours is even better --- If you want to save time, you can just omit browning the ribs, and add in the onions and garlic right into the sauce, I prefer to brown first --- this is very good!

Provided by Kittencalrecipezazz

Categories     Meat

Time 11h

Yield 6 serving(s)

Number Of Ingredients 18

12 short rib of beef, in 3 inch chunks
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon cumin
1 tablespoon dry mustard
2 teaspoons salt
2 tablespoons oil
3 onions, chopped
8 garlic cloves, chopped (about 2 tablespoons chopped)
2 -3 cups favorite barbecue sauce
1 cup beer or 1 cup red wine
1/4 cup soy sauce
1/4 cup brown sugar (can use more or less)
1/4 cup Worcestershire sauce
2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon chopped chipotle chile (optional)

Steps:

  • In a small bowl combine paprika, chili powder, brown sugar, cumin, dry mustard and salt.
  • Rub into ribs all over to coat well (I would use plastic gloves for this).
  • Cover and marinate in the fridge for a minimum of 8 hours or overnight.
  • Heat oil in large Dutch oven or roasting pan.
  • Brown ribs well on all sides (this will probably take approximately 15-20 minutes).
  • Remove from pan; set aside in a bowl.
  • Discard all but a couple of tablespoons of fat from pot.
  • Add onions and garlic to pan.
  • Cook for 5 minutes or until translucent.
  • Add in 2-3 cups barbecue sauce, beer or wine, soy sauce, brown sugar, Worcestershire sauce, vinegar, Dijon mustard and chipotles (if using) mix to combine and bring to a boil.
  • Place the browned ribs in sauce.
  • Cover ribs tightly with heavy-duty foil (make a couple of holes in the foil to allow steam to escape) if your roaster has a lid, then just cover with the lid.
  • Bake ribs in a 325°F oven for about 2-1/2- 3 hours or until very tender.

SIMPLE BEEF SHORT RIBS



Simple Beef Short Ribs image

The basics of this recipe came from my mom, and it was passed down to her from her mother and Oma. I changed it a little, and you can too. You can braise in basically any liquid you want. The short ribs come out so delicious and tender, and there is not an overwhelming sauce to overpower them.

Provided by CooperCook

Categories     Main Dish Recipes     Rib Recipes

Time 2h30m

Yield 4

Number Of Ingredients 10

1 pound beef short ribs
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 tablespoon butter
1 onion, sliced
1 clove garlic
1 (12 fluid ounce) can or bottle stout beer
1 cup beef stock

Steps:

  • Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
  • Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 10 g, Cholesterol 54.2 mg, Fat 27.4 g, Fiber 0.8 g, Protein 13 g, SaturatedFat 11.2 g, Sodium 651.4 mg, Sugar 1.9 g

BAKED CHILI RIBS



Baked Chili Ribs image

Plan ahead the ribs need to marinate for a minimum 24 hours, also the sauce can be prepared up to 5 days ahead, but must stay in the fridge for a minimum of 24 hours as well as the ribs, so plan this a day in advance. Start this recipe early as the the ribs will take around 3-1/2 hours cooking time in a slow oven, plus they will need to be chilled for 2 hours with the cider vinegar/liquid smoke seasoning before even roasting them. The first time I made these, I baked them in a lower temperature oven for the 3 hours, I have also made these in a 350°F oven for about half of the time, I have to say that the slower roasting time makes for a more tender rib. You can roast them either way you want. Just wait until you taste these ribs!

Provided by Kittencalrecipezazz

Categories     Pork

Time P1DT3h25m

Yield 6-8 serving(s)

Number Of Ingredients 23

3 -4 tablespoons olive oil
1 medium onion, finely chopped
2 tablespoons fresh minced garlic
1 1/2 cups water
1 cup ketchup
2/3 cup light brown sugar
2/3 cup cider vinegar
1/4 cup light molasses
2 tablespoons Worcestershire sauce
2 tablespoons instant coffee granules
3 teaspoons prepared mustard
3 teaspoons chili powder
1 pinch cinnamon
1/4-1/2 cup cayenne pepper
salt
8 -9 lbs pork back ribs (5-6 racks)
1/2 cup cider vinegar
1 tablespoon liquid smoke flavoring
6 tablespoons chili powder
3 tablespoons cumin
2 tablespoons onion powder
1/4 teaspoon cayenne pepper
black pepper

Steps:

  • A day in advance, prepare the sauce.
  • heat oil in a large heavy saucepan over medium heat.
  • Add in the onion and garlic; saute for about 5 minutes.
  • Add in all remaining sauce ingredients; bring to a boil, reduce heat and simmer for about 30-35 minutes.
  • Cool to room temperature, cover and refrigerate overnight.
  • Also a day in advance, prepare the ribs.
  • Make slits in the underside (white part) of the ribs and place in a large roasting pan.
  • In a small cup mix the liquid smoke and cider vinegar, brush over the ribs and refrigerate for 2 hours.
  • After 2 hours, mix together the remaining seasonings and rub on all sides of the ribs; cover and refrigerate for 24 hours.
  • To cook the ribs, set oven to 300 degrees.
  • Season all sides of the ribs with salt and pepper, then arrange ribs (meat-side) up in a single layer on two baking sheets.
  • Roast for about 3 hours, covering loosely with foil if the ribs are browning too much.
  • After about 1-1/2 hours of roasting time change the position of the baking sheets, moving the bottom one up and the top one down.
  • When the roasting time is almost finished, brush both sides of the ribs using the prepared sauce (leave some sauce to serve at the table) place back in the oven and roast for about 25 minutes more.
  • Remove and cover loosely with foil and let stand for about 20 minutes.
  • Cut the ribs between the bones and serve with remaining sauce.

Nutrition Facts : Calories 2026.7, Fat 152.4, SaturatedFat 54.2, Cholesterol 489.9, Sodium 1099, Carbohydrate 59.6, Fiber 5, Sugar 44, Protein 101.1

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