Cinderella Beef Short Ribs Recipes

CINDERELLA BEEF SHORT RIBS

Steps:

• The night before you plan to barbeque, combine rub ingredients. Apply about half this to ribs, rubbing evenly over entire rib.
• Place in bag and refrigerate overnight.
• Combine glaze ingredients in medium sauce pan. Bring to simmer. Reduce to low and cook for 30 minutes.
• Prepare smoker.
• Remove ribs from refrigerator and rub on remaining rub mixture. Let ribs set at room temperature for 30 minutes.
• Cook meat on smoker for approximately 4-5 hours.**
• During the last hour of cooking baste the ribs with glaze. Return sauce to stove and heat an additional 15 minutes to thicken it.
• Remove ribs from smoker and let them set at room temperature for 10 minutes. Remove any unwanted fat. Serve with sauce on side.
• **As with all methods of outdoor cooking and variations of fire temperatures, cook according to your particular fire.

MUSTARD SHORT RIBS

Steps:

• Mix mustard, lemon juice, sugar, garlic, onions, salt and pepper.
• Coat meat and marinate in ziplock bag for 24 hours.
• Wipe marinade off meat and brown meat in shortening.
• Transfer to baking dish, pour marinade over meat and bake at 350 for 2 hours.

BEEF SHORT RIBS

Steps:

• Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
• Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
• Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
• Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.