Oven-Barbecued Short ribs

by Sybil Kaplan February 1, 2019
 

 

istock-182227891Coming from the Midwest where we love barbecue ribs, I learned to like short ribs as well, the cut of beef from brisket, chuck, plate or rib of beef cattle. In other words, short ribs only contain a portion of each long beef rib. Not only are they popular in Jewish cooking, but they are also popular in Chinese and Korean. I find they make a hearty entrée, especially in cold winter. Here are two of my favorite ways to make them.

Ingredients:

3 pounds of short ribs

3 T. canola or olive oil

2 large chopped onions

4 minced garlic cloves

4 cups crushed tomatoes

2 cups water

2 t. beef powder

1/3 cup cider vinegar

¼ cup brown sugar
3 T. Worcestershire sauce

2 T. Dijon mustard

salt and pepper to taste

½ t. chili powder

½ t. sweet paprika

½ t. turmeric

parsley flakes

1 pound cubed potatoes

1 pound cut carrots

DIRECTIONS:

1. Preheat the broiler, arrange ribs in a roasting pan and brown each side for 5 minutes.

2. Change oven to 350 degrees F. Heat oil in an oven-proof pan. Add onions and garlic

and cook 10 minutes. Add ribs and drippings.

3. Stir in tomatoes, water, beef soup powder, vinegar, brown sugar, Worcestershire

sauce, mustard, salt, pepper, chili powder, sweet paprika, turmeric and parsley. Bring

to a boil.

4. Cover and place in preheated oven. Bake until tender, about 2 hours.

5. Add potatoes and carrots. Cover and continue baking 45 minutes.

Asian Flavored Beef Short Ribs

6 servings

Adapted from a Bon Appétit magazine recipe

Ingredients:

2 cups coarsely chopped onions

1 cup beef broth (or beef bouillon and water)

12 beef short ribs

3 T. hoisin sauce *

2 T. soy sauce

1 T. balsamic vinegar

1 T. sesame oil

*A substitute for hoisin sauce

2 T. soy sauce

1 T. peanut butter

1 ½ t. honey

1 t. white vinegar

dash garlic powder

1 t. sesame oil

10 drops of hot sauce

dash pepper

Directions:

1. Combine onions and broth in a large pot.

2. Place ribs in a large bowl. Add hoisin sauce, soy sauce, vinegar and sesame oil.

Toss to coat. Transfer with juice to pot. Cook until tender (at least 2 hours).

Serve with rice on the side.

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