Kittencals Oven Roasted Beef Short Ribs Food

SHORT RIBS OF BEEF

Steps:

• Preheat oven to 325 degrees F. In a large ovenproof saute pan or roasting pan, heat the olive oil over medium-high heat.
• Sprinkle the short ribs on all sides with the salt, pepper, garlic salt and seasoned salt. Pat the seasonings into the meat. Dredge the short ribs in the flour and pat off any excess flour.
• Place the short ribs in the pan and sear until browned on both sides, 2 to 3 minutes. Add the garlic, carrots, celery and onions and saute for 3 minutes. Add the wine and simmer for 5 minutes. Stir in the chicken stock, veal stock, water, undrained tomatoes and Worcestershire sauce. Bring to a simmer. Cover and place in the oven. Roast for 2 hours. Then add the potatoes, cover and roast for an additional 30 minutes.
• Be sure to occasionally check the liquid in the pan to make sure there is enough to keep the meat moist and simmering. Add more stock if necessary.
• Serve over Three Cheese Polenta.
• In a large saucepan combine water, polenta and 1/2 teaspoon salt. Stir over high heat until mixture boils; reduce heat to medium-low. Simmer polenta for 25 to 30 minutes or until smooth, whisking occasionally to ensure a smooth consistency. Remove from heat and stir in the cheeses and butter. Add salt and pepper to taste. Set aside and keep warm.

KITTENCAL'S BEEF BRISKET (OR BEEF SHORT RIBS)

Steps:

• A day ahead: Grease a large roaster or a roasting pan (I use my large lasagna pan for this).
• Sprinkle the chopped onions in the bottom of the pan.
• In a small bowl or cup mix together all rub ingredients.
• Rinse brisket under cold water, then dry with a paper towel.
• Rub the brisket lightly with vegetable or Canola oil.
• Rub the minced garlic and rub spices over both sides of the brisket, then place into the roaster pan/dish (fat-side down).
• Pour the barbecue sauce over the top of the brisket, do not rub into the meat, as it will disturb the rub spices, just leave the sauce sitting on top of the brisket, some will drizzle over the sides, not to worry!.
• Cover tightly with foil and place in the fridge.
• The following morning turn the brisket over to fat side up.
• Add in the 1 cup water and mix with the sauce in the pan (just mix together the best you can, it does not have to be completely mixed with the BBQ sauce, it will all cook together).
• With clean hands, rub the sauce all over the top of the brisket.
• Cover very tighty (if using foil make a couple of slits in the top of the foil to let steam escape) return to the fridge until ready to cook (for at least another 2 hours.
• Set oven to 325 degrees.
• Remove from the roaster from fridge (preperably 1 hour before cooking and leave on the counter).
• Cook for a about 4-5 hours or more depending on the size of your brisket, or until the brisket is tender (check for doneness after about 3 hours cooking, by inserting a fork into the brisket the meat will be done if the fork goes in very easily).
• Remove and let the brisket sit for 15 minutes before sliceing, then slice against the grain.
• Spoon any fat that has accumulated on top of the sauce, and serve the sauce on the side.
• Delicious!

KITTENCAL'S OVEN-ROASTED BEEF SHORT RIBS

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.