Kittencals Beef Brisket Or Beef Short Ribs Recipes

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KITTENCAL'S OVEN-ROASTED BEEF SHORT RIBS



Kittencal's Oven-Roasted Beef Short Ribs image

This recipe will produce the most tender tasty short ribs,. I use rendered bacon fat for this that I store in my freezer for extra flavor in place of the oil, you may increase the beef broth and wine for more sauce if desired and add in some crushed red pepper flakes for some heat, I most always increase the broth and wine and serve this with hot cooked pasta, the sauce is delicious and don't forget to pass the Parmesan cheese at the table ---and if you find you have lots of sauce left over just freeze it and use it the next time you make this recipe again :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

5 -6 lbs short rib of beef
2 cups all-purpose flour (or more or less)
1 1/2 teaspoons seasoning salt
1/2 teaspoon fresh ground black pepper (to taste)
1/2 teaspoon garlic powder
oil, as needed for browning sauce
6 garlic cloves, finely chopped
2 medium onions, chopped
2 teaspoons dried thyme, rubbed between fingers to release flavor (or to taste)
2 cups beef broth
1 cup dry red wine
8 ounces small white button mushrooms (optional)

Steps:

  • Set oven to 350 degrees F.
  • Heat bacon fat (or oil if using, can use both) in a large Dutch oven over medium-high heat.
  • In a shallow dish mix together flour, seasoning salt, black pepper and garlic powder.
  • Dredge the short ribs in the flour mixture to coat, shaking off any excess flour on ribs.
  • Brown the ribs in the Dutch oven working in batches until lightly browned on all sides; remove to a plate.
  • Pour off all but about 2-3 tablespooons fat, and add in the onions, chopped garlic and thyme; saute until lightly browned.
  • Add in broth and red wine; bring to a boil, stirring.
  • Return the ribs to the Dutch oven (if possible in a single layer).
  • Add in the fresh small button mushrooms (if using, no need to saute the mushrooms first).
  • Cover with a lid and simmer for about 2 hours, or until the ribs are desired tenderness.
  • Season with salt and pepper to taste.
  • **NOTE** this is only optional: remove the ribs to a platter to keep warm and drain the cooking liquid through a sieve, then transfer the liquid to a saucepan to simmer and reduce slightly and thicken, scimming any fat that has accumulated on top, or you can just serve the sauce just as is from the Dutch oven.
  • Pour the sauce over the ribs.

Nutrition Facts : Calories 2518.5, Fat 206.4, SaturatedFat 89.6, Cholesterol 430.9, Sodium 731.5, Carbohydrate 56.8, Fiber 3.1, Sugar 2.9, Protein 90.6

KITTENCAL'S BEEF BRISKET (OR BEEF SHORT RIBS)



Kittencal's Beef Brisket (Or Beef Short Ribs) image

Plan ahead the brisket or ribs will need to marinate in the spice rub for 24 hours or more --- this recipe is for a 5-7 pound beef brisket, if you are making a larger one then double all ingredients --- servings and cooking time are only estimated depending on the size of your brisket --- I use my recipe#232433 for this, you may use you own favorite sauce.

Provided by Kittencalrecipezazz

Categories     Meat

Time P1DT3h

Yield 10-12 serving(s)

Number Of Ingredients 12

1 (5 -7 lb) beef brisket
3 -4 onions, chopped
2 -3 tablespoons minced fresh garlic
1 (1 1/2 liter) bottle favorite barbecue sauce (you can even use more BBQ sauce if you desire!)
1 cup water
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons light brown sugar
1 tablespoon cumin
1 tablespoon dry mustard
3 teaspoons salt
2 teaspoons black pepper (increase the cayenne if desired to suit heat level) or 1/4 teaspoon cayenne pepper (increase the cayenne if desired to suit heat level)

Steps:

  • A day ahead: Grease a large roaster or a roasting pan (I use my large lasagna pan for this).
  • Sprinkle the chopped onions in the bottom of the pan.
  • In a small bowl or cup mix together all rub ingredients.
  • Rinse brisket under cold water, then dry with a paper towel.
  • Rub the brisket lightly with vegetable or Canola oil.
  • Rub the minced garlic and rub spices over both sides of the brisket, then place into the roaster pan/dish (fat-side down).
  • Pour the barbecue sauce over the top of the brisket, do not rub into the meat, as it will disturb the rub spices, just leave the sauce sitting on top of the brisket, some will drizzle over the sides, not to worry!.
  • Cover tightly with foil and place in the fridge.
  • The following morning turn the brisket over to fat side up.
  • Add in the 1 cup water and mix with the sauce in the pan (just mix together the best you can, it does not have to be completely mixed with the BBQ sauce, it will all cook together).
  • With clean hands, rub the sauce all over the top of the brisket.
  • Cover very tighty (if using foil make a couple of slits in the top of the foil to let steam escape) return to the fridge until ready to cook (for at least another 2 hours.
  • Set oven to 325 degrees.
  • Remove from the roaster from fridge (preperably 1 hour before cooking and leave on the counter).
  • Cook for a about 4-5 hours or more depending on the size of your brisket, or until the brisket is tender (check for doneness after about 3 hours cooking, by inserting a fork into the brisket the meat will be done if the fork goes in very easily).
  • Remove and let the brisket sit for 15 minutes before sliceing, then slice against the grain.
  • Spoon any fat that has accumulated on top of the sauce, and serve the sauce on the side.
  • Delicious!

Nutrition Facts : Calories 624.8, Fat 18, SaturatedFat 6, Cholesterol 140.6, Sodium 2217.9, Carbohydrate 64.7, Fiber 2.8, Sugar 44.7, Protein 48.2

BEEF RIBS WITH BARBECUE SAUCE - SLOW COOKED SHORT RIBS!



Beef Ribs with Barbecue Sauce - slow cooked short ribs! image

Recipe video above. Extremely hands off, foolproof way to cook beef ribs - slow cooked in the oven in a homemade BBQ Sauce braising liquid until the meat is fall apart and ridiculously juicy inside, and the outside is bronzed and sticky. BONUS: this all happens in one pan, it's 100% perfect for make ahead and freezing, and makes its own barbecue sauce (and it might be the best you ever have in your life because it's made with the rib juices!).

Provided by Nagi

Categories     Mains

Number Of Ingredients 18

6 x 300 - 350g / 10 - 12 oz beef ribs ((aka beef short ribs) (Note 1), patted dry)
1 tbsp brown sugar ((sub white))
2 tsp paprika
1 tsp garlic powder ((sub 1 tsp fresh garlic))
1 tsp onion powder ((sub garlic powder))
1/2 tsp cumin powder
3/4 tsp mustard powder ((Note 2))
1 tsp salt
1/2 tsp black pepper
2 garlic cloves (, minced (sub 2 tsp powder))
1/2 cup apple cider vinegar ((Note 2 subs))
1 1/2 cups ketchup (, or Aussie tomato sauce)
1/2 cup brown sugar (, loosely packed (ie don't pack it tight)(sub white))
2 tsp EACH black pepper, onion powder, mustard powder ((Note 2))
1 tsp cayenne pepper ((adjust to taste re: spiciness))
1 tbsp Worcestershire sauce ((sub soy sauce))
2 cups water
Parsley or chives (, chopped)

Steps:

  • Preheat oven to 160°C/320°F (all oven types).
  • Mix Rub in a small bowl large, enough to fit one rib.
  • Press beef ribs into the rub, coating all sides. Shake off excess.
  • Mix Barbecue Sauce ingredients, except water, in a baking pan. Then mix in water.
  • Place ribs in sauce, turning to coat. Arrange meat side down in the sauce, bone side exposed (sauce won't cover completely, that's ok).
  • Cover tightly with foil or lid, bake 3 1/2 hours.
  • Remove from oven, remove foil. Turn ribs (some may have fall over, that's ok, just turn them). Spoon over sauce.
  • Bake 30 minutes uncovered, spooning over sauce again halfway through, until surface is caramelised and sticky. Check to ensure ribs are tender - pry a bit apart using two forks. (If not, cover and return to oven, but after 4 hrs they certainly should be!)
  • Remove ribs onto serving plate (use a spoon as meat will barely be attached to bone, if at all). Mix sauce to bring together (Note 3 on adjustments). Serve with ribs!

Nutrition Facts : Calories 538 kcal, Carbohydrate 38 g, Protein 43 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 129 mg, Sodium 1114 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving

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