Roasted Prime Rib Bones Or Beef Short Ribs Food

ROASTED PRIME RIB BONES OR BEEF SHORT RIBS

Steps:

• Prepare and grease a casserole or baking pan (large enough to hold ribs and sauce).
• Season prime rib bones (baby back pork ribs if using) with seasoning salt, pepper and garlic powder.
• Place the ribs in the casserole dish, and bake uncovered in a 350 degree oven for about 45-50 minutes; drain any fat.
• In a bowl mix together the garlic, ketchup vineger, both sugars, chili powder, cayenne pepper and mustard powder; mix well to combine.
• Add in chopped onions; mix well.
• Pour the sauce over ribs, and mix with your hands to coat the ribs.
• Bake uncovered for about 1 - 1-1/2 hours or until the beef (or pork) ribs are tender (baste occasionally, and season sauce salt and pepper if desired).
• Delicious!

SALT ROASTED PRIME RIBS OF BEEF

Steps:

• Position an oven rack in the center of the oven and preheat to 325 degrees F.
• In a bowl stir the salt and water together and add flour for some extra binding. Froth up the egg whites with a fork, add to the salt and flour and blend until the mixture forms a stiff paste resembling wet snow while holding its shape when you squeeze it together.
• Spread the mixture to form a salt bed in the bottom of a large roasting pan, and lay the roast on top, fat-side down. Cover it all over with the rosemary, thyme and cracked black peppercorns, pressing into the roast to make sure it adheres well. Coat it completely with the salt dough, patting it well so that when it roasts it will solidify into a solid casing. It needs to be about 1/4-inch thick.
• Roast the beef for 20 minutes per pound for medium-rare.
• Transfer the beef to a cutting board, let it rest for 15 minutes and then, cut the casing open and slice in between the bones for nice manly servings. You can also remove the bones and slice thinner if you want.

GRILLED PRIME RIB BONES WITH DEVILED MUSTARD-HORSERADISH SAUCE

Steps:

• Make this sauce a day or even days ahead and cool.
• For the sauce, heat the oil and butter over medium-high heat in a heavy saucepan.
• Saute the onions for about 5 minutes until softened.
• Add in the minced garlic, brown sugar, lemon juice, thyme and cayenne pepper; cook stirring for about 3 minutes.
• In a bowl, whisk together Dijon mustard, yellow mustard, Worcestershire sauce, horseradish, salt, pepper and hot sauce; add into the onion/garlic mixture; mix to combine with a wooden spoon and bring to a simmer.
• Cook/simmer the sauce for about 30 minutes over very low heat to blend flavors, adjusting salt, cayenne pepper and hot sauce.
• Cool the sauce to room temperature then refrigerate overnight to blend the flavors.
• The following day, in a large dish arrange the beef ribs in a single layer.
• Pour the cooled sauce over the ribs and turn to coat on both sides, using clean hands to rub the sauce well over all the meat.
• Cover and refrigerate for a minimum of 8-24 hours.
• When ready to grill reserve the marinade.
• Season the ribs with seasoning salt and pepper.
• Grill over medium heat turning occasionally and brushing with the marinade.
• Delicious!

LIP SMACKING SAVORY BEEF SHORT RIBS

Steps:

• Heat oil in a heavy pan. I use a cast iron one.
• I sear the ribs, two at a time to give them space to cook, for about 5 minutes per side or until well browned.
• After all the ribs have been seared, remove from pan and put aside until needed.
• Add leeks, carrots, parsnips, celery, onion, shallots and garlic to the pan and cook on low heat, stirring occasionally for 15 - 20 minutes.
• Now add the tomato paste, salt, red & black peppers to the vegetable mixture and cook for 8 - 10 minutes more.
• Next add the vinegar, sugar, rosemary, thyme, mustard, mix well and then add the beef stock.
• Preheat oven to 325 degrees.
• Return the short ribs to the pot and bring to a low simmer and cover.
• Place in a 325 oven for 2 - 2 1/2 hours or until the ribs are tender.
• Remove the ribs from pot, cover with foil to keep warm.
• Remove all vegetables from liquit and bring the liquid to a boil, cooking until reduce to 1 cup.
• Drizzle the glaze over the ribs and enjoy.

DEVILED PRIME RIB BONES

Steps:

• Preheat the broiler to high.
• Melt the butter in a small saucepan; remove from heat and stir in the mustard, cayenne and Worcestershire; season to taste with salt and pepper.
• Brush the ribs with the melted butter mixture; roll in the bread crumbs, coating well.
• Place on a broiler pan and broil, turning occasionally and basting with remaining butter, until golden brown, 12 to 15 minutes.

BARBECUED PRIME RIB BONES

Steps:

• Arrange bones in a large, shallow pan.
• Prepare Mustard Marinade and pour over ribs; turn to coat.
• Cover and let stand for about 2 hours.
• Lift bones from marinade and drain briefly (reserve marinade).
• Place on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
• Cook, turning and basting frequently with marinade, until done to your liking; cut to test (20 to 25 minutes for medium-rare).
• Mustard Marinade:.
• In a small bowl, combine dijon, red wine vinegar.
• Beating constantly with a wire whisk, add olive oil a few drops at a time.
• Then beat in garlic and rest of ingredients.