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Yooper
Posted January 18, 2006 07:46 PM
I got this from Emerils show a long time ago. I first made it in the oven, and the second time, we were called away from home while I was getting it ready, so I put it in the crockpot on low. I used boneless short ribs both times.
When we returned home that evening, the smell hit us as soon as we walked into the door, and the "gravy" was so good, I was dunking pieces of bread in it the next day. I also cut recipe in half.
2 racks of beef shortribs (1-1/2 to 3 lbs each)
Salt
Freshly ground black pepper
1 t liquid crab boil
1 (14 oz) bottle of ketchup
12 oz light beer
1 T molasses
1 T creole or whole grain mustard
1 T chopped garlic
1/2 c chopped onions
1/4 cup firmly packed light brown sugar
Das hot pepper sauce
dash Worcestershire Sauce
Pinch salt
Pinch cayenne
1 T peeled and grated fresh ginger
Pinch of fresly ground pepper
1 recipe of Cilantro and Roasted Potato Salad
Season the ribs with salt and pepper. Place in large pot and cover with water. Add 1 teaspoon of the crab boil. Over high heat, bring the liquid to a boil. Reduce the heat to medium and simmer for 30 minutes. Remove from liquid and cool. In a food porcessor, fitted with a metal blade, combine the resto of the ingredients (except the potato salad). Process until smooth, about 15 seconds. Scrape down the sides with a rubber spaatula. Pulse two or three times.
Preheat the oven to 350 degrees F. Place the ribs in a shallow roasting pan. Pour the pureed mixture ove the ribs. Place ribs in the oven and roast for about 1-1/2 to 2 hours, or until the ribs are tender. Slice into individual ribs and serve with Cilantro and Roasted Potato Salad.
Note: When I did these in the crockpot, I skipped the water boiling thing and the crab boil, cut the ribs into individual ribs and then poured the stuff from the food processor over them.
Posted January 18, 2006 07:46 PM
I got this from Emerils show a long time ago. I first made it in the oven, and the second time, we were called away from home while I was getting it ready, so I put it in the crockpot on low. I used boneless short ribs both times.
When we returned home that evening, the smell hit us as soon as we walked into the door, and the "gravy" was so good, I was dunking pieces of bread in it the next day. I also cut recipe in half.
2 racks of beef shortribs (1-1/2 to 3 lbs each)
Salt
Freshly ground black pepper
1 t liquid crab boil
1 (14 oz) bottle of ketchup
12 oz light beer
1 T molasses
1 T creole or whole grain mustard
1 T chopped garlic
1/2 c chopped onions
1/4 cup firmly packed light brown sugar
Das hot pepper sauce
dash Worcestershire Sauce
Pinch salt
Pinch cayenne
1 T peeled and grated fresh ginger
Pinch of fresly ground pepper
1 recipe of Cilantro and Roasted Potato Salad
Season the ribs with salt and pepper. Place in large pot and cover with water. Add 1 teaspoon of the crab boil. Over high heat, bring the liquid to a boil. Reduce the heat to medium and simmer for 30 minutes. Remove from liquid and cool. In a food porcessor, fitted with a metal blade, combine the resto of the ingredients (except the potato salad). Process until smooth, about 15 seconds. Scrape down the sides with a rubber spaatula. Pulse two or three times.
Preheat the oven to 350 degrees F. Place the ribs in a shallow roasting pan. Pour the pureed mixture ove the ribs. Place ribs in the oven and roast for about 1-1/2 to 2 hours, or until the ribs are tender. Slice into individual ribs and serve with Cilantro and Roasted Potato Salad.
Note: When I did these in the crockpot, I skipped the water boiling thing and the crab boil, cut the ribs into individual ribs and then poured the stuff from the food processor over them.