Sticky Beef Bones Recipes

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CRISPY STICKY MONGOLIAN BEEF



Crispy Sticky Mongolian Beef image

Recipe VIDEO above. This Mongolian Beef is super crispy and coated in a sticky salty / sweet sauce - but not TOO sweet! It's absolutely divine and everyone I've made this for has raved about it. Don't be daunted by the ingredients list - there are a number of repeat ingredients! I just like to separate them into groups for ease of following the recipe.

Provided by Nagi | RecipeTin Eats

Categories     Stir Fry

Time 25m

Number Of Ingredients 15

8 oz / 250g beef steak ((rump, scotch or flank), sliced into 1/5" / 3mm slices (Note 1))
1 tsp soy sauce
1 tsp cornstarch/cornflour
1 tsp vegetable oil
2 tsp cornflour / cornstarch
1/4 cup water
2 tbsp soy sauce (light or all purpose, NOT dark)
1/4 cup chicken broth
1 1/2 tbsp Chinese cooking wine or dry sherry, or more chicken broth (Note 2)
3 tbsp / 1/4 cup brown sugar, lightly packed
1/4 - 1 1/2 cups vegetable oil (Note 1)
1/4 cup cornstarch/cornflour
1/2 tsp ginger, finely minced
2 garlic cloves, crushed
2 scallions/shallots, cut into 1 1/2" / 4cm pieces on the diagonal

Steps:

  • Combine the Beef and Marinade ingredients in a bowl and marinate for 10 minutes (though you could even leave it overnight).
  • Mix the cornstarch with a splash of the water. Then add the remaining Sauce ingredients, including remaining water.
  • Add 1/4 cup cornstarch and use your fingers to lightly coat the beef.
  • Heat 1/4 cup oil in a wok (Note 2) over medium high heat. Add 1/2 the beef and cook the first side for around 45 seconds or until golden and crisp. Then flip (I use an egg flip) and cook the other side for 30 - 45 seconds until golden and crisp. Remove onto a paper towel lined plate. Repeat with remaining beef.
  • Discard the oil, leaving behind about 1 tablespoon in the wok.
  • Add the ginger and garlic and sauté for about 15 seconds. Don't let it burn!
  • Add the Sauce into the wok. Bring it to a simmer and let it cook for about 1 1/2 minutes or until it thickens into a glossy sticky sauce.
  • Add the beef and scallions, toss to coat and cook for a further 30 seconds.
  • Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!

Nutrition Facts : ServingSize 163 g, Calories 371 kcal

STICKY BONES



Sticky Bones image

I grew up in the heart of Nebraska cattle country and can't remember at time when I didn't cook with beef. I never had a recipe for short ribs that impressed me until this one.-Berta Joy, Gering, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 4 servings.

Number Of Ingredients 10

1 cup white vinegar
1/2 cup ketchup
1/2 cup honey
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon paprika
1 garlic clove, minced
1/4 teaspoon pepper
4 pounds bone-in beef short ribs

Steps:

  • In a small saucepan, combine the vinegar, ketchup, honey, Worcestershire sauce, salt, mustard, paprika, garlic and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Set aside 1 cup for basting. Cool remaining marinade., Pour the remaining marinade in a large resealable plastic bag; add rib. Seal bag and turn to coat; refrigerate for at least 2 hours., Drain and discard marinade. Bake, uncovered, at 325° for 1 hour or until meat is tender, basting frequently with reserved marinade.

Nutrition Facts : Fat 21 g fat (9 g saturated fat), Cholesterol 109 mg cholesterol, Sodium 685 mg sodium, Carbohydrate 27 g carbohydrate, Fiber trace fiber, Protein 37 g protein.

SLOW COOKER BEEF NECK BONES AND GRAVY



Slow Cooker Beef Neck Bones and Gravy image

Beef neck bones are a Southern staple recipe. I couldn't find a recipe online, so I created this one on my own by pulling from some of my favorite oxtail, roast, and pork neck bone recipes. Turned out yummy so I thought I'd share. Serve over steamed rice and peas or mashed potatoes.

Provided by Natascha Bowden-Mason

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 5h30m

Yield 6

Number Of Ingredients 11

1 ½ pounds beef neck bones, or more to taste
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon ground black pepper
½ teaspoon red pepper flakes
½ teaspoon salt
½ cup all-purpose flour, divided
3 tablespoons olive oil
3 cloves garlic, minced
2 cups beef broth
1 onion, sliced into long pieces

Steps:

  • Preheat slow cooker to High.
  • Clean neck bones and remove any excess fat. Season bones with cumin, allspice, black pepper, red pepper flakes, and salt; dust with 1/4 cup flour.
  • Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Increase heat to medium-high and add seasoned neck bones; cook until bones begin to brown, about 1 minute per side.
  • Transfer neck bones and drippings to the preheated slow cooker; add beef broth and onion.
  • Cook on High for 1 hour. Reduce heat to Low and cook 4 to 6 hours.
  • Transfer neck bones to a dish. Sprinkle remaining flour into the slow cooker and stir well. Return neck bones to slow cooker. Let stand until gravy thickens, 15 to 20 minutes.

Nutrition Facts : Calories 124.4 calories, Carbohydrate 12.8 g, Fat 7.2 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 459.9 mg, Sugar 1.7 g

STICKY RIBS



Sticky Ribs image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 4h30m

Yield 4 to 6 servings

Number Of Ingredients 12

4 pounds bone-in beef short ribs, cut into individual bones
Kosher salt and freshly ground black pepper
8 ounces light beer
1 cup light brown sugar
1 cup soy sauce
1/4 cup ketchup
1/4 cup Dijon mustard
1/4 cup rice vinegar
2 tablespoons freshly grated ginger
2 teaspoons crushed red pepper flakes
2 cloves garlic, minced
Chopped fresh cilantro, for serving

Steps:

  • Prepare a charcoal grill using the snake method: Stack the unlit charcoals around the perimeter of the grill, about halfway, then light the first few at one end so the snake begins to burn slowly. (This results in a controlled 325 to 350 degrees F heat; see Cook's Note.) Fill a metal loaf pan with about 1 cup water and place it next to the coals for additional moisture.
  • Season the ribs liberally with salt and pepper.
  • Combine the beer, sugar, soy sauce, ketchup, mustard, vinegar, ginger, crushed red pepper flakes, garlic, a small pinch of salt and about 1/2 teaspoon pepper in a medium saucepan and whisk until smooth. Bring to a simmer over direct heat and cook until reduced by a third, about 30 minutes.
  • Place the ribs bone-side down on the grill over indirect heat. Close the grill and cook, brushing the ribs with the glaze every 30 minutes to an hour, until an instant-read thermometer registers 200 degrees F, 3 to 3.5 hours. (Make sure to keep the temperature of the grill between 275 to 350 degrees F.)
  • Take the ribs off the grill, wrap in aluminum foil and let rest 10 to 15 minutes. Bring the remaining glaze back to a simmer over direct heat for several minutes. Garnish the ribs with the cilantro and serve with the remaining glaze on the side.
  • (Alternatively, you can bake the ribs on a rimmed baking sheet in a 300 degrees F oven for 3 to 3.5 hours.)

FALL-OFF-THE-BONE STICKY BARBECUE RIBS



Fall-off-the-bone sticky barbecue ribs image

Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors

Provided by Barney Desmazery

Categories     Dinner

Time 3h30m

Number Of Ingredients 12

4 racks of baby back pork ribs or other whole racks (about 450g each)
5 tbsp cider vinegar
2 tbsp smoked paprika
4 tbsp light brown soft sugar
1 tbsp garlic granules
1 tbsp onion granules
1 tbsp Chinese five-spice powder
300g tomato ketchup
2 tbsp honey
1 tbsp soy sauce
1 tbsp Dijon mustard
300ml apple juice

Steps:

  • If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
  • Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
  • Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.

Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium

STICKY BONES



Sticky Bones image

Number Of Ingredients 10

1 cup vinegar
1/2 cup ketchup
1/2 cup honey
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon paprika
1 clove garlic, minced
1/4 teaspoon pepper
4 pounds bone-in beef short ribs

Steps:

  • In a saucepan, combine vinegar, ketchup, honey, Worcestershire, salt, mustard, paprika, garlic, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Set aside one cup for basting. Place ribs in a greased roasting pan; pour remaining marinade over ribs. Cover and refrigerate for at least 2 hours. Drain and discard marinade. Bake, uncovered, at 325° for one hour or until meat is tender, basting frequently with reserved marinade.

Nutrition Facts : Nutritional Facts Serves

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