SALT ROASTED PRIME RIBS OF BEEF
Provided by Chuck Hughes
Time 3h35m
Yield 4 hefty servings; 8 regular servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the center of the oven and preheat to 325 degrees F.
- In a bowl stir the salt and water together and add flour for some extra binding. Froth up the egg whites with a fork, add to the salt and flour and blend until the mixture forms a stiff paste resembling wet snow while holding its shape when you squeeze it together.
- Spread the mixture to form a salt bed in the bottom of a large roasting pan, and lay the roast on top, fat-side down. Cover it all over with the rosemary, thyme and cracked black peppercorns, pressing into the roast to make sure it adheres well. Coat it completely with the salt dough, patting it well so that when it roasts it will solidify into a solid casing. It needs to be about 1/4-inch thick.
- Roast the beef for 20 minutes per pound for medium-rare.
- Transfer the beef to a cutting board, let it rest for 15 minutes and then, cut the casing open and slice in between the bones for nice manly servings. You can also remove the bones and slice thinner if you want.
RIBS FANTASTIC
This is a simple, yet tasty recipe that uses beef short ribs. The longer cooking time is definitely worth the wait. The sauce is excellent. Serve with baked potato and fresh sweet corn on the cob.
Provided by Dave the Chef
Categories Main Dish Recipes Rib Recipes
Time 3h30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Place ribs in a baking pan. In a medium bowl, combine brown sugar, ketchup, water, vinegar, lemon juice, celery, onion, salt and pepper. Mix well, then pour over ribs in pan.
- Bake in preheated oven for 3 hours, or until tender.
Nutrition Facts : Calories 1942.6 calories, Carbohydrate 47.2 g, Cholesterol 344.7 mg, Fat 164.6 g, Fiber 0.9 g, Protein 66.8 g, SaturatedFat 71.5 g, Sodium 912.1 mg, Sugar 42.2 g
ROASTED PRIME RIB BONES OR BEEF SHORT RIBS
I have made this recipe many times using baby back pork ribs, the sauce from this is amazing, I have even added in a bottle of barbecue sauce in with the other ingredients! All ingredients can be doubled and adjusted to suit taste ---I most always serve these ribs with homemade fries or potato pancakes, see my recipe#129156 --- If you prefer a more spicy sauce just increase the cayenne or add in some crushed chili peppers to taste --- make certain to roast the bones in the oven for about 45 minutes before cooking them in the sauce it improves the flavor.
Provided by Kittencalrecipezazz
Categories Pork
Time 2h35m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Prepare and grease a casserole or baking pan (large enough to hold ribs and sauce).
- Season prime rib bones (baby back pork ribs if using) with seasoning salt, pepper and garlic powder.
- Place the ribs in the casserole dish, and bake uncovered in a 350 degree oven for about 45-50 minutes; drain any fat.
- In a bowl mix together the garlic, ketchup vineger, both sugars, chili powder, cayenne pepper and mustard powder; mix well to combine.
- Add in chopped onions; mix well.
- Pour the sauce over ribs, and mix with your hands to coat the ribs.
- Bake uncovered for about 1 - 1-1/2 hours or until the beef (or pork) ribs are tender (baste occasionally, and season sauce salt and pepper if desired).
- Delicious!
Nutrition Facts : Calories 320.6, Fat 1.5, SaturatedFat 0.2, Sodium 1702.3, Carbohydrate 78.8, Fiber 2.6, Sugar 68, Protein 4.2
SIMPLE BEEF SHORT RIBS
The basics of this recipe came from my mom, and it was passed down to her from her mother and Oma. I changed it a little, and you can too. You can braise in basically any liquid you want. The short ribs come out so delicious and tender, and there is not an overwhelming sauce to overpower them.
Provided by CooperCook
Categories Main Dish Recipes Rib Recipes
Time 2h30m
Yield 4
Number Of Ingredients 10
Steps:
- Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
- Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.
Nutrition Facts : Calories 363.8 calories, Carbohydrate 10 g, Cholesterol 54.2 mg, Fat 27.4 g, Fiber 0.8 g, Protein 13 g, SaturatedFat 11.2 g, Sodium 651.4 mg, Sugar 1.9 g
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