Short Rib Recipe?

[Anonymous]

i'm making them for a party next week and while I have a few recipes book marked, none that look super interesting. Please pass along your favorite recipe, trick, etc.

[Anonymous]

do you want dry rub or sauce?

[Anonymous]

sauce. planning to do some kind of braise

[Anonymous]

The Post has a recipe that's supposed to be really good, but I haven't tried it.
http://projects.washingtonpost.com/recipes/2006/01/18/mahogany-short-ribs/

they have a few other recipes too.

[Anonymous]

At 7:00AM or whatever time you get up, place 2lbs of short ribs in crock pot. Add one whole bottle of your favortie bbq sauce. Add one 8oz. can of tomato paste. Add one chopped onion and 3 or 4 bay leaves. Turn crock pot on low simmer. Do whatever you need or want do for the next 6 hours. Open the pot meat will be tender, juicy and flavorful. Yum. I'm doing this tomorrow.

[Anonymous]

Anonymous wrote:At 7:00AM or whatever time you get up, place 2lbs of short ribs in crock pot. Add one whole bottle of your favortie bbq sauce. Add one 8oz. can of tomato paste. Add one chopped onion and 3 or 4 bay leaves. Turn crock pot on low simmer. Do whatever you need or want do for the next 6 hours. Open the pot meat will be tender, juicy and flavorful. Yum. I'm doing this tomorrow.

Not the OP, but this sounds wonderful--thanks for sharing! Also, what's your favorite brand/size of bbq sauce?

[Anonymous]

This recipe is phenomenal:
http://www.bhg.com/recipe/beef/apricot-habanero-short-ribs/

[Anonymous]

Anonymous wrote:

Anonymous wrote:At 7:00AM or whatever time you get up, place 2lbs of short ribs in crock pot. Add one whole bottle of your favortie bbq sauce. Add one 8oz. can of tomato paste. Add one chopped onion and 3 or 4 bay leaves. Turn crock pot on low simmer. Do whatever you need or want do for the next 6 hours. Open the pot meat will be tender, juicy and flavorful. Yum. I'm doing this tomorrow.

Not the OP, but this sounds wonderful--thanks for sharing! Also, what's your favorite brand/size of bbq sauce?

I like Stubby's ? I think it has a picture of an older black gentleman with a bowler hat on the bottle. I'd get the original recipe; it's not too spicy.

[Anonymous]

1 1?4 cups light brown sugar
1 cup soy sauce
1 tbsp. Asian sesame oil
1?4 tsp. crushed red chile flakes
4 cloves garlic, finely chopped
1 2" piece peeled fresh ginger,
finely chopped
3 lbs. pork baby back ribs
3 scallions, thinly sliced
1. Whisk together brown sugar, soy sauce, sesame oil, chile flakes, garlic, ginger, and 1?4 cup water in a large bowl. Add the ribs and toss to coat. Cover bowl with plastic wrap and let marinate for at least 1 hour at room temperature, or refrigerate overnight, turning occasionally to coat.
2. Heat oven to 450°. Remove ribs from marinade and arrange, curved side up, on a rack set over a rimmed foil-lined baking sheet. Roast for 20 minutes.
3. Meanwhile, heat the marinade in a 2-qt. saucepan over medium-high heat and simmer, stirring occasionally, until thick and syrupy, about 20 minutes.
4. Using tongs, flip ribs and cook, basting frequently with the reduced marinade, until the ribs are browned, glazed, and tender, 15–20 minutes. Transfer ribs to a platter and garnish with scallions.
Pairing notes: Carignane, a spicy red Rhône varietal, is a nice match for the sweet-tasting ribs. Lioco "Indica" Mendocino County Red Wine 2006, from California, is a good choice.

[Anonymous]

8:12 has given you a recipe for Korean short ribs. In by book, they are the most delicious way to prep them! Instead of the sugar, my (Korean) mother would use Coke (the real stuff with cane sugar).

[Anonymous]

I've tried Paula Deen's recipe which is very basic but delicious. http://www.foodnetwork.com/recipes/paula-deen/short-ribs-recipe/index.html
It has a simple sauce and you serve it with buttered rice. Yum!