Peanut Curry Braised Ribs As Made By Britney Breaks Bread Recipe By Tasty

CABERNET-BRAISED SHORT RIBS RECIPE BY TASTY

Steps:

• In a large bowl, add the short ribs, all vegetables, herbs and black pepper to taste for the marinade. Add the wine to cover.
• Marinate at least 6 hours in the fridge.
• Remove the meat from the marinade and pat dry with a towel or paper towel.
• Strain the veggies from the wine. Reserve both the wine and veggies for later.
• Season the meat with a generous amount of salt and pepper. Coat each side with flour and set aside.
• In a large ovenproof pot, heat the olive oil over medium-high heat on the stovetop.
• Preheat the oven to 350F˚(180C˚).
• When the oil begins smoking, carefully slip ribs into the pot and sear until well-browned, 4 to 5 minutes per side. Transfer ribs to plate.
• In the same pot, sauté the veggies from the marinade until lightly caramelized and browned, 5 to 7 minutes.
• Add the wine in the pot, stirring to deglaze. Add tomato paste and stir to dissolve. Bring the liquid to a boil so the alcohol from the wine evaporates.
• Add beef broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them.
• Cover the pot and transfer to the middle rack of your oven.
• Bake until meat is tender enough to be pierced easily with fork, about 2½ hours, opening the oven every 30 minutes and carefully skimming the fat from surface.
• Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top.
• Enjoy!

PEANUT CURRY BRAISED RIBS AS MADE BY BRITNEY BREAKS BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 275°F (135°C). Line a baking sheet with foil.
• Season the ribs on both sides with the salt and black pepper.
• In a small bowl, mix together the red pepper flakes, ginger, cinnamon, onion powder, garlic powder, and coriander.
• Coat the ribs on both sides with the spice blend.
• Place the ribs face-up on the prepared baking sheet and drizzle the top with the olive oil. Cover the ribs with another sheet of foil.
• Bake the ribs for 3 hours until fully cooked and tender.
• While the ribs are cooking, make the sauce: In a small saucepan, combine the peanut butter, brown sugar, curry powder, a pinch of red pepper flakes, if using, the soy sauce, and water. Turn the heat to medium and cook, stirring continuously, until the sauce reduces and thickens, 5-7 minutes.
• Remove the ribs from the oven and turn the broiler on high. Brush the ribs liberally with the sauce, then cut between the bones into individual ribs
• Broil the ribs for 2-3 minutes, until the sauce caramelizes.
• Garnish the ribs with mint and peanuts.
• Enjoy!

SHORT RIBS WITH CURRIED PEANUT SAUCE

Steps:

• In a bowl whisk together all ingredients except the ribs.
• Place ribs in a ziplock bag pour 2/3 of the marinade over them and reserve the remainder.
• Marinade in fridge over night.
• For the bbq: Dry the ribs with a paper towel and put them on the grill of a preheated bbq on medium heat for 35 to 40 minutes.
• Turn and baste often with reserved marinade.
• Then raise the heat and grill until the ribs are slightly charred.
• For the oven: Place in roasting pan and bake at 350°F for 40 minutes.
• Put the reserved marinate in a small saucepan the bring to a boil. Transfer to a serving dish and spoon hot marinade over top.