Sunday, October 14, 2007

Beef and Broccoli, My Way

Who's in the house? Short ribs are in the house! I made beef short ribs the other night for the first time. I looked up tons of recipes but I decided in the end to just get creative and make something up. I love doing this and of course I love it even more when it works out so well. I must credit my boyfriend in suggesting I serve these wonderful ribs with broccoli, what a great idea on his part, the beef and broccoli are a match made in heaven. However, you won't be punished any if you enjoy these ribs all by themselves.


Dry Rub:
2 TBS paprika
2 TBS chili powder
2 TBS brown sugar
1 TBS cumin
1 TBS dry mustard

Combine all ingredients in a small bowl. Rub into ribs all over to coat well. Cover and refrigerate for a minimum of 8 hours or overnight.

12 short ribs
2 TBS oil
1 small onion, chopped into large pieces
3 cloves garlic, smashed
1 cup beer
beef broth (enough to cover the ribs halfway)
1/2 cup soy sauce
1/8 cup worcestershire sauce
1/4 cup brown sugar
2 TBS dijon mustard
1 tsp pepper

Preheat the oven to 325 degrees. Heat the oil in a large roasting pan or dutch oven. Brown the ribs well on all sides, this could take some time. Remove ribs from pan and set aside. Discard most of the oil from the pan and add the garlic and onions. Saute for about 5 minutes or until the onions are translucent. Add all ingredients to the pan except the ribs. Mix the ingredients together and bring to a boil. Place the ribs in the pan, cover and place the pan in the oven. Bake the ribs for 2-3 hours or until very tender, turn the ribs over halfway through cooking and baste the ribs every so often while in the oven. Serve the ribs over rice with steamed broccoli, spoon sauce over everything.

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