Oven Baked Short Ribs With Porter Beer Mop Food

EASY OVEN BAKED BEEF SHORT RIBS

Steps:

• Preheat oven to 275F.
• Salt and pepper the beef. Lay the beef (bone side down) in a baking dish, snuggle the ribs close together and cover tightly with aluminum foil. I use 2 sheets of foil.
• Cook ~ 3 1/2 - 4 hours or until bone starts to separate from the meat and meat is tender.
• Uncover, drain off any liquid or excess fat (you don't want to start a fire if your broiler runs uber hot. Ribs are fatty and the grease could catch on fire so don't skip this step) OR place ribs on an aluminum lined baking sheet if you don't want to drain the hot baking dish (see video).
• Remove any excess fat from the top of the ribs with a butter knife (see video).
• Baste on bbq sauce (my favorite bbq sauce is Sweet Baby Ray's). Broil on low for 2-4 minutes (watching carefully so it doesn't burn) or until caramelized.
• Serve with potato salad or corn on the cob. Happy Eating! Beckie

BARBECUED RIBS WITH BEER

Steps:

• Rub the salt, Italian seasoning and pepper over ribs and place in a shallow roasting pan; add beer. Cover and bake at 325° for 2 hours or until tender., Drain ribs. Spoon some of the sauce over ribs. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 8-10 minutes or until browned, turning occasionally and basting with sauce.

EASY OVEN BAKED RIBS

Steps:

• Pre-heat oven to 250* F.
• Season all sides of the ribs with your favorite rub.
• Using a 13x9x2 baking dish (or most likely a larger 15x11x2), place the ribs into the pan, do not over crowd. If using Baby Back slabs, place bone side facing up. If using individual Country Style (St. Louis), lay on their side.
• Cover the baking dish with foil and place on center rack of pre-heated oven. Bake for approximately 2 1/2 - 3 hours (depending on the size of the ribs you are using).
• Remove the ribs from oven and drain any grease from dish; reserving the foil for later use (waste not, want not). Flip the ribs over (meaty side up) and slather with your favorite BBQ sauce and return the dish to the oven (un-covered) for an additional 30 minutes.
• Once done, remove the ribs to a platter, loosely tent the platter with the reserved foil, and allow to rest for 10 minutes. (This step is important -- the resting period gives the ribs time to re-distribute their juices, just like a steak would).
• Enjoy!

BRAISED SHORT RIBS IN THE OVEN RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 350 F. Pat the ribs dry with paper towels. Season generously all over with salt and pepper.
• Heat the oil in a large Dutch oven or other heavy-duty pot on medium heat. When the oil shimmers, add the ribs, in batches if necessary to avoid crowding the pan, and sear on all sides until golden brown, about 15 minutes.
• Remove the ribs to a plate as they become brown. Add the onion and continue cooking, stirring occasionally, until the onions are translucent, about 2 minutes. Add the garlic and cook until just fragrant, about 30 seconds.
• Return the ribs to the pot along with any accumulated juices from the plate. Add the beef broth, wine, Worcestershire, and thyme sprigs. Raise the heat to high and bring to a boil.
• Cover, transfer to the oven, and continue to cook, undisturbed until the meat is very tender, about 2 1/2 hours. Check the meat after 2 hours. If there is too much liquid, return to the oven and continue to cook uncovered, until the meat is fork-tender. If most of the liquid has evaporated, add 1 to 1 1/2 cups of boiling beef broth or a combination of broth and red wine, return to the oven and continue to cook, uncovered until the meat is fork-tender.
• Transfer the ribs to a large serving bowl. Pour the broth into a gravy separator. Discard the excess fat. Adjust the seasoning of the remaining liquid with salt and pepper to taste.
• Pour the liquid over the short ribs, garnish with fresh thyme leaves, and serve.

EASY BEER BRAISED SHORT RIBS WITH DELECTABLE GRAVY

Steps:

• Preheat your oven to 275 F.
• Clean and rough chop all the veggies and set aside. Pat dry the ribs and liberally season with salt and pepper on all sides.
• Over medium-high heat the cooking oil in a braiser/Dutch oven or large heavy skillet and sear the short ribs for about 1-2 mins on each side. Work in batches so that you do not overcrowd the pan. When nicely browned, remove the short ribs and set aside.
• Lower the heat to medium, add the veggies, stir them and let them soften for a few minutes. Add the flour and tomato paste (if using) stir and cook for about a minute.
• Deglaze by adding the beer and be sure to scrape all brown bits from the bottom of the pan. Add the beef stock, the bay leaves, sage, thyme and stir in the brown sugar. Add the short ribs, distribute evenly and increase heat to bring to boil.
• Once boiling cover and place in the oven for about 3 hours. The ribs should be very tender before you take them out of the oven.
• When the short ribs are done, remove them from the braising liquid (carefully, the meat will be very tender) and let them rest for a few minutes. You can then remove the tendons and bones before you serve them.**
• Use a large, heavy skillet and complete steps #2 thru #5 from the Braiser/Dutch oven method above.
• Very carefully transfer the braising mixture and the ribs to your slow cooker and cook on low until they reach your desired tenderness.
• If you want to make a gravy from the braising liquid first scoop out the vegetables and discard them. Using a large spoon skim off and remove as much of the fat floating on top of the liquid. Then strain the braising liquid using a sieve.
• Heat a pan***over medium heat, add the strained braising liquid and the Dijon mustard and bring to simmer, mix to incorporate, add slurry and stir to thicken.

OVEN BAKED SHORT RIBS WITH GARDEN VEGETABLES

Steps:

• Preheat oven to 350°F.
• Trim excess fat from meat.
• Place meat in 13x9x2-inch pan.
• Sprinkle with salt and pepper.
• Bake uncovered for 2 hours.
• Drain fat.
• Add carrots, potatoes, green beans and onions.
• Mix beef broth, mustard and horseradish.
• Pour over meat and potatoes.
• Cover pan with foil.
• Bake 1-1 1/2 hours or until meat is tender.
• Arrange meat and vegetables on serving platter and keep warm.
• Strain broth.
• Remove fat.
• Add water if necessary to make 2 cups.
• Pour in saucepan.
• Mix cornstarch and 1/4 cup water.
• Stir into saucepan.
• Bring to boil and boil for 1 minute.
• Serve gravy with meat and vegetables.

OVEN-BAKED SHORT RIBS WITH PORTER BEER MOP

Steps:

• For the ribs: Preheat the oven to 325 degrees F.
• Trim any gristle from the ribs and cut them into two-rib portions. Rub each piece with the salt, and sprinkle with the pepper and thyme. Arrange the ribs in a large roasting pan, add 1/4 cup water, the dried chiles and ginger, cover tightly and bake until tender when poked with a fork, about 3 hours.
• For the porter beer mop: Meanwhile, in a food processor, combine the serrano chile, onions, ginger and salt, and process until smooth.
• Heat a large saute pan over medium heat and add the butter. Add the onion mixture to the pan and cook, stirring often, until caramelized, a shade darker and fragrant, about 10 minutes. Add the porter, molasses, brown sugar and maple syrup, and cook at a simmer until the mixture thickens but is still saucy, 10 to 15 minutes. Add the cilantro, lime zest and juice and a bit of the pan juices.
• To glaze the ribs, raise the oven temperature to 450 degrees F. (You may also glaze these ribs over a medium-hot grill.)
• Brush the mop on both sizes of the ribs and roast, stopping to reapply the mop, until you've used it all and the ribs are coated with shiny black glaze, about 10 minutes.