Free Recipe Texas Short Ribs
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Texas Short Ribs Recipe
1/2 c All-purpose flour
Salt and freshly ground
-pepper
1/4 ts Ground allspice
3-1/2 lb Beef short ribs (or brisket;
-top skirt or thin flank)
1/4 c Unsalted butter
1 tb Vegetable oil
2 lg Onions; chopped
2 Cloves garlic; minced
1 sm Hot green (chili) pepper;
-seeded, minced
1 sm Green bell pepper
-(capsicum), seeded, chopped
1 Stalk celery; chopped
2 tb Brown sugar
1/2 ts Sweet paprika
2 tb Chili powder
1/2 ts Dry mustard
1/4 c Lemon juice
1/2 c Chili sauce
1/2 c Dark beer (ale)
1 cn Plum tomatoes; chopped
Chopped fresh parsley;
-optional
Texas Short Ribs Preparation
Heat 3 tablespoons butter with the oil in a large heavy pot or Dutch oven over medium-high heat. Brown the ribs well, a few at a time, on all sides. Transfer to a plate. Reduce the heat and add the remaining tablespoon butter to the pot. Stir in the onions, garlic and peppers, scraping the bottom and sides of the pot. Cook, stirring occasionally, for 5 minutes. Sprinkle in the reserved 1 tablespoon flour mixture; cook 2 minutes longer. Add the celery, brown sugar, paprika, chili powder, mustard, lemon juice, chili sauce and beer to the pan, stir well and add the tomatoes. Return the ribs to the pot and heat to boiling. Cover and transfer to the oven. Bake for 1 1/2 hours, turning the meat once. Uncover and bake 15 minutes longer. Skim off the fat and sprinkle with parsley. NOTES : Short ribs, sometimes called flanken, are cut ends of the rib roast and contain a great deal of fat. The meat is very tender when cooked in the style of East Texas: stewed in peppers, tomato and beer. If you make the dish a day ahead and refrigerate it overnight, you can easily remove the fat from the top HOME ENTERTAINING WITH DEAN FEARING #HE1A10 TAILGATE Recipe by: DEAN FEARING #HE1A10 Posted to MC-Recipe Digest V1 #787 by Sue <suechef@sover.net> on Sep 18, 1997
Cooking Temperature:
Recipe Serves: 1
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