Beef Recipes |

Ingredients:

3 to 4 pounds beef chuck short ribs
1 tablespoon vegetable oil
2 teaspoons chili powder
1/2 teaspoon dried oregano leaves, crushed
1 (8-ounce) can tomato sauce (1 cup)
1/3 cup tomato-based picante-style salsa
2 tablespoons packed brown sugar
1/2 teaspoon dry mustard

Methods:

1. Trim fat from ribs. Cut ribs into serving-size pieces. Place in a large cooking pot or Dutch oven. Add water to cover ribs. Bring to a boil; reduce heat, cover and simmer for 1 1/2 to 2 hours or until tender. Drain ribs.
2. Meanwhile, heat oil in a small saucepan over medium-hot heat. When hot, add chili powder and oregano and cook, stirring constantly, for a few seconds. Immediately add remaining ingredients, bring to a boil reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally.
3. In a covered grill arrange medium-hot coals (350* to 400*F / 175* to 205*C) around a drip pan. Place ribs on grill rack over drip pan. Brush with sauce. Cover and grill for 15 to 20 minutes or until nicely browned, brushing occasionally with sauce. Serve ribs with any remaining sauce.

Ingredients:

1 cup white vinegar
1/2 cup honey
2 tablespoons Worcestershire sauce
1/2 cup ketchup
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1/4 teaspoon freshly ground black pepper
2 garlic cloves, finely minced
4 pounds beef short ribs

Methods:

1. Combine all ingredients, except beef short ribs, in small saucepan and bring to a boil, reduce heat and simmer, covered, for 15 minutes.
2. Place ribs in a single layer on a jelly roll pan. Pour hot sauce over ribs and marinate for 1 hour. Drain the sauce, reserve for basting.
3. Bake ribs, uncovered, in oven at 325*F (160*C) for 1 hour, basting occasionally with reserved marinade.

Ingredients:

1 onion, finely chopped
1/2 cup olive oil
1/4 cup fresh lemon juice
1/4 cup brown mustard
2 dry red chili peppers, crumbled
3 cloves garlic, crushed
3 pounds beef short ribs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

Methods:

1. Combine onion, olive oil, lemon juice, mustard, crumbled red chili peppers and garlic in a small bowl. Mix well and pour over short ribs; marinate, covered, overnight in the refrigerator.
2. Preheat oven to 400°F.
3. Drain ribs, reserving marinade, and place on a rack in a roasting pan, fat side up. Season with salt, pepper and cayenne pepper.
4. Roast for 30 minutes. Reduce heat to 350°F and roast 1 hour more, or until meat is tender, basting occasionally reserved marinade. Serve warm.

Ingredients:

1 cup soy sauce
6 tablespoons dark brown sugar, firmly packed
1 cup water
2/3 cup dry sherry
2 teaspoons pure ground hot red chili or to taste
2 teaspoons Chinese five spice powder
3 teaspoons minced fresh ginger
2 teaspoons minced fresh garlic
4 to 6 pounds beef short ribs

Methods:

1. To prepare sauce: in a small saucepan combine all the ingredients. Cook over medium heat to dissolve the sugar, but do not boil. Remove the marinade from the heat and let it cool. Set it aside until you are ready to marinate the ribs.
2. To barbecue the ribs: two hours before your barbecue, spread the ribs out in a roasting pan, large enough to hold them in a single layer. You may need to divide the meat between two pans. Pour the sauce over the ribs, making sure all the meat is well covered. Turn and rub the ribs with the sauce several times during the marinating period. Refrigerate until ready to cook.
3. When the fire is ready, position the rack 3-inches above the heat source.
4. Remove the ribs from the marinade and reserve the marinade in a bowl or pitcher, including any excess scraped off the ribs. Bring the marinade in a saucepan to a boil and cook, boiling for 5 minutes. Set aside.
5. Place the ribs on the grill and sear for 10 minutes on each side.
6. Spoon on the reserved marinade at little at a time after each turn. Cook for 5 minutes, then turn and baste the second side.
7. Continue turning and basting every 5 minutes until the ribs are done, 30 to 40 minutes. The meat should be slightly pink on the inside and crusty brown on the outside.

Ingredients:

1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon white pepper
1/4 teaspoon cayenne
4 1/2 pounds beef short ribs
1/2 cup olive oil
1 onion, minced
2 celery ribs, finely chopped
1 carrot, finely chopped
2 cloves garlic, minced
1 (28-ounce) can crushed Italian tomatoes
1 cup water
2 tablespoons tomato paste
1 tablespoon crushed dried oregano
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes

Methods:

1. Combine the flour, salt, white pepper, and cayenne on a large platter. Dip the short ribs in the mixture to coat lightly on all sides. Remove excess flour by patting the ribs briskly with your hands; set aside.
2. Heat the olive oil in a large, heavy stockpot over medium-high heat. Brown the ribs on all sides, in batches if necessary, and transfer to a platter. Pour off and discard about half of the fat in the pan. Reduce the heat to low, add the onion, celery, carrot and garlic; cook until nearly golden, about 10 minutes. Occasionally scrape and stir the bottom of the pan with a wooden spoon to loosen any browned bits of meat.
3. Stir in the tomatoes, water, tomato paste, oregano, bay leaf, salt pepper and red pepper flakes. Turn the heat to medium-high and bring the sauce to a boil. Add the browned ribs, reduce heat to low, and simmer, covered, about 3 hours. Check the pot and stir occasionally to prevent scorching.
4. When done, the meat should fall off the bone when gently scraped with a wooden spoon or fork. Before serving, lift the meat out with a slotted spoon or tongs and place on a platter. With a ladle, skim off and discard any fat that has risen to the top. Remove the bay leaf. Spoon the remaining sauce over the meat and serve over a bed of pasta such as penne.