Chateau Magoo ‘Charlie Wilson’ beef short ribs … crafted in honor of former neighbor and long term congressman from texas.
BBQ Beef Short Ribs
INGREDIENTS:
5 pounds beef chuck short ribs
24 ounces beer
2 onions sliced ¼ in
12 ounces of redwine
Spicy BBQ Sauce
DIRECTIONS:
Trim any excess fat from ribs. Place ribs in a Dutch oven or large covered roasting
pan. Add beer and wine and onions to cover ribs. Bring to boiling over high heat.
Reduce heat to low. Simmer, covered, for about 3 hours or until fork-tender either in
oven at 250 or on stove top .
Prepare outdoor grill to medium heat. Place ribs on grill; brush with half of reserved
Spicy Barbeque Sauce for basting. Grill, covered, turning often and brushing with
remaining basting sauce, for 15 minutes or until slightly crispy on the outside.
Heat reserved Spicy Barbeque Sauce for dipping. Serve with ribs.
Spicy Barbeque Sauce:
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup vinegar
3 tablespoons butter
1/3 cup lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1 teaspoon onion powder
1/2 teaspoon celery seed
1/2 teaspoon liquid hot pepper or ½ teaspoon of thinly sliced thai chilis for a lil extra
kick
Simmer over medium heat for 15 minutes. Reserve half of sauce for basting and half
for dipping.
12
Coarse salt
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Freshly ground black pepper
2 tablespoons extra-virgin olive oil (divided use)
½ cup diced carrots
½ cup diced onions
½ cup diced leeks
2 sprigs fresh thyme
1 bay leaf
3 cups dry red wine
1/3 cup red wine vinegar
2 cups veal, mushroom or chicken stock
1 tablespoon unsalted butter, softened
Place 2 cloves of garlic and some coarse salt in a mortar and pulverize to a paste. Rub meat with
paste and sprinkle with pepper. Set aside 1 hour.
Heat 1 tablespoon oil in a heavy saucepan. Add carrots, onions, leeks and remaining garlic. Sauté
over low heat until soft but not brown. Stir in thyme and bay leaf. Add wine and vinegar, bring to
simmer, transfer to bowl. Set aside to cool to room temperature.
Place ribs and wine mixture in a large heavy-duty zip-top bag. Seal, and refrigerate 8 to 24 hours.
Preheat oven to 275 F. Remove ribs from marinade, scraping off vegetables. Pour marinade with
vegetables into saucepan. Add stock and bring to simmer.
Pat ribs dry; season with salt and pepper. Heat remaining 1 tablespoon oil in large skillet, add ribs
and quickly brown on all sides. Transfer to roasting pan. Pour heated marinade over ribs, cover
with parchment paper and foil, and roast 31/2 to 4 hours, or until fork-tender. Remove from oven
and let stand 10 minutes.
Remove ribs from liquid. Remove bones and trim (and discard) all gristle and surface fat, keeping
meat in 1 large slab. Meat may now be refrigerated up to 3 days before grilling.
Strain liquid and skim off grease. (If ribs won’t be grilled immediately, liquid may be refrigerated
until fat solidifies to simplify removal.) Boil strained liquid until reduced to barely 1 cup and slightly
thickened. Remove from heat; whisk in butter bit by bit. Season to taste with salt and pepper; keep
warm.
Just before serving, slice slab of meat in half horizontally with a large knife. Cut each piece into
3 portions. Place meat on grill or in grill pan over high heat, and sear briefly on both sides until
heated through, lightly browned and traced with grill marks. Drizzle with sauce. Makes 6 servings
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