Sumatran Red Short Ribs Of Beef Food

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RED RIBS



Red Ribs image

Make and share this Red Ribs recipe from Food.com.

Provided by Food.com

Categories     Pork

Time 7h

Yield 1 Rack Ribs

Number Of Ingredients 20

1 1/4 cups ketchup
1 cup dark brown sugar
1/4 cup molasses
1/4 cup pineapple juice
1/4 cup water
2 1/2 teaspoons ground mustard
2 teaspoons paprika
1/2 teaspoon garlic powder
1 pinch cayenne pepper
1 1/2 teaspoons kosher salt
1 teaspoon coarse black pepper
1 cup brown sugar
1/2 cup paprika
2 tablespoons coarse black pepper
1 1/2 tablespoons kosher salt
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 1/2 teaspoons chili powder
1 teaspoon cayenne
secret savory herbs

Steps:

  • Whisk together all sauce ingredients and place open in smoker for 60 minutes, whisking every 15 minutes Trim baby-back ribs & remove membrane. Apply HEAVY rub 1 hour before smoking and let the ribs come to room temperature Place on smoker with CLEAN BURNING FIRE at 225 degrees for 1.5 hours. Remove from smoker and apply a light layer of sauce and a little more rub. Seal in tented foil (not tightly wrapped against ribs). Continue to cook at 225 degrees for 1 hour. Remove from smoker and remove foil. Apply light layer of sauce for glaze. Place back in 225 degree smoker for anywhere from half an hour to an hour and a half (checking for doneness) lightly glazing every 20 minutes. Checking for doneness: Remove from smoker when whole rack has a nice bend (when held in the center) without breaking. Apply final layer thick of sauce, place back on smoker for 5 minutes to set glaze.
  • A perfectly cooked rib should hold firm, but with a slight tug it bites off the bone clean.

Nutrition Facts : Calories 2578.7, Fat 12.2, SaturatedFat 2, Sodium 17580.5, Carbohydrate 644.6, Fiber 31.2, Sugar 556.3, Protein 21.8

BEEF SHORT RIBS IN CINNAMON & RED WINE SAUCE



Beef Short Ribs in Cinnamon & Red Wine Sauce image

Recipe courtesy of Vikram Vij, Vij's Restaurant, in Vancouver Canada, reported (by Gourmet magazine) to be the best Indian restaurant in North America.

Provided by CountryLady

Categories     Onions

Time 4h45m

Yield 4 serving(s)

Number Of Ingredients 15

6 large short rib of beef, bone in with excess fat trimmed off
1/4 cup grapeseed oil or 1/4 cup canola oil
2 tablespoons ghee (or clarified butter)
1 large onion, very finely chopped (approximately 1 cup)
1 tablespoon finely chopped garlic, more to taste
1 cup ground fresh tomato
1/2 cup red wine
4 cups vegetable stock or 4 cups chicken stock
1 tablespoon cumin seed
1 piece cinnamon bark (approximately 3 inches long)
1/2 teaspoon ground fenugreek, more to taste
1 tablespoon cumin powder, more to taste
1/2 teaspoon turmeric
1/2 teaspoon ground cayenne pepper
1 tablespoon chili powder, more to taste (preferably Mexican)

Steps:

  • In a large, heavy saucepan with fitted lid, melt the ghee on medium to high heat.
  • Add the cooking oil and the cumin seeds.
  • Let the seeds sizzle for 30 seconds.
  • Smell the cinnamon bark before adding to the pot.
  • If it's very strong, break the bark in ½ and only use half.
  • If it's not strong enough, add ½ bark.
  • Add the onions& sauté until the onions are medium brown in colour.
  • Smell for the cinnamon throughout the cooking process.
  • You should smell a mild cinnamon flavour instead of a strong one.
  • If cinnamon is the only spice you smell, take out the bark and continue cooking the curry.
  • Add the garlic and continue to sauté until garlic is golden brown and onions are a darker brown.
  • The darker you sauté the onions without letting them burn, the richer the onion flavour will be in this dish.
  • Temporarily lower the heat and add the tomatoes and all of the remaining spices.
  • Once you stir the powdered spices in the tomatoes, increase the heat back to medium.
  • Stir regularly and continue cooking the spices until the oil/ghee separates from the tomatoes.
  • This will take about 10 to 15 minutes.
  • If at any time the onions or tomato spice mixture begins to stick to the bottom of the pan or looks like it's about to burn, either lower the heat or add 1 tablespoon of oil or ghee.
  • Do not add water.
  • This is meant to be a rich curry.
  • Stir in the stock and red wine and bring to a boil.
  • Reduce heat to low.
  • Cover and simmer for 15 minutes or until the oil/ghee separates from the stock and rises to the top, stirring occasionally.
  • Add the short ribs and stir well.
  • Bring back to a boil.
  • Reduce heat to low.
  • Cover and simmer the short ribs until the meat completely separates from the bone.
  • This will take approximately 4 hours and you will need to stir occasionally.

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.

BEEF SHORT RIBS WITH RED CHILI SAUCE



Beef Short Ribs With Red Chili Sauce image

Make and share this Beef Short Ribs With Red Chili Sauce recipe from Food.com.

Provided by Ashley U

Categories     Meat

Time 2h55m

Yield 6 serving(s)

Number Of Ingredients 13

2 heads garlic
4 1/2 lbs short rib of beef
3 quarts water
1 white onion, quartered
3 tomatoes, halved
1/2 large white onion, cut into 1/2 inch thick slices
3 tablespoons vegetable oil
16 dried guajillo chilies, stemmed, halved, seeded
3 large dried ancho chiles, stemmed, halved, seeded
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1 pinch ground cloves
1/2 cup distilled white vinegar

Steps:

  • Cut 1 head of garlic crosswise in half.
  • Place in large pot with ribs, 3 quarts water and quartered onion.
  • Bring to boil over high heat.
  • Reduce heat to medium and simmer uncovered until meat is cooked through, about 50 minutes.
  • Strain, reserving 6 cups meat broth.
  • Discard onion and garlic.
  • Reserve ribs.
  • Preheat oven to 400°.
  • Wrap remaining head of garlic tightly in foil and place directly on oven rack.
  • Place tomatoes and sliced onion on rimmed baking sheet.
  • Drizzle with 1 tablespoon oil.
  • Sprinkle with salt and pepper.
  • Roast garlic, tomatoes and onion until tender, for about 1 hour.
  • Transfer tomatoes and onion to processor.
  • Using fingers, squeeze garlic from papery skin into processor.
  • Blend until smooth.
  • Set tomato sauce aside place quajillo and ancho chilies in medium bowl.
  • Add 4 cups reserved meat broth.
  • Let stand for 30 minutes.
  • Transfer mixture to processor and blend until smooth.
  • Strain chili sauce into medium blend until smooth.
  • Strain chili sauce into medium bowl, pressing on solids in strainer with rubber spatula to exct as much liquid as possible.
  • Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat.
  • Add chili ace; simmer for 5 minutes.
  • Add tomato sauce, cumin, oregano and cloves.
  • Simmer for 5 minutes.
  • Add ribs, vinegar and remaining 2 cups meat broth.
  • Bring to simmer.
  • Reduce heat to low and simmer uncovered until sauce is thick for about 50 minutes.

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