Jacqueline
06-21-2009, 03:36 AM
I've seen it happen in the movies, but never experienced it myself before now. I made marinated short ribs that were so good we literally moaned with pleasure. So, who wants the recipe? These were so good any restaurant would be proud of them. And happily, I made enough for two meals
Here's the recipe, because it is too good not to share.
Marinated beef short ribs
3 pounds short ribs, cut into service size pieces, 2 x 2 x 4.
1 TBS powdered mustard
2 TBS water
1 TBS and 1 tsp minced dehydrated onions
1 TBS fresh lemon juice
2 TBS white wine vinegar
1/4 cup olive oil
1 TBS salt
1 tsp ground black pepper
1 1/2 tsp chilli powder
1/4 tsp cayenne pepper
2 cups beef broth for gravy
(I used a gallon size ziplock bag for marinating the meat, placed in a dish, in case of leaks)
Mix mustard and water and let sit for 10 minutes for flavor to develop. Add remaining ingredients. Pour marinate over meat, turn bag to coat meat, and place in refrigerator, overnight or for 12 hours. Turn bag occasionally.
Place meat in a roasting pan and place in a preheated 450 degree oven for 20 minutes. Lower heat to 325 degrees, pour marinate over meat and roast for 1 1/2 to 2 hours, or until tender. (I cooked mine 2 hours). Baste occasionally with marinate.
Remove meat from pan, and add about 2 cups beef broth. Thicken with 2 TBS cornstarch mixed in 3 TBS water.
(I had quite a bit of fat in my pan, so you might want to remove a little before making the gravy. The gravy was good enough to eat by itself, too, lol)
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Here's the recipe, because it is too good not to share.
Marinated beef short ribs
3 pounds short ribs, cut into service size pieces, 2 x 2 x 4.
1 TBS powdered mustard
2 TBS water
1 TBS and 1 tsp minced dehydrated onions
1 TBS fresh lemon juice
2 TBS white wine vinegar
1/4 cup olive oil
1 TBS salt
1 tsp ground black pepper
1 1/2 tsp chilli powder
1/4 tsp cayenne pepper
2 cups beef broth for gravy
(I used a gallon size ziplock bag for marinating the meat, placed in a dish, in case of leaks)
Mix mustard and water and let sit for 10 minutes for flavor to develop. Add remaining ingredients. Pour marinate over meat, turn bag to coat meat, and place in refrigerator, overnight or for 12 hours. Turn bag occasionally.
Place meat in a roasting pan and place in a preheated 450 degree oven for 20 minutes. Lower heat to 325 degrees, pour marinate over meat and roast for 1 1/2 to 2 hours, or until tender. (I cooked mine 2 hours). Baste occasionally with marinate.
Remove meat from pan, and add about 2 cups beef broth. Thicken with 2 TBS cornstarch mixed in 3 TBS water.
(I had quite a bit of fat in my pan, so you might want to remove a little before making the gravy. The gravy was good enough to eat by itself, too, lol)
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