Since my landmark brisket stew recipe was so popular (I received 20-plus emails from successful brisket stew cooks) and since weather like this calls for ribs like these, here's another easy beef dish.
You’ll love these oven-roasted ribs. Which is to say, you’ll love them if the gob-smacking aroma wafting through the house for two-plus hours doesn’t kill you before you can eat them.
2 tbsp vegetable oil
3 lbs thick cut beef short ribs (a.k.a. Miami ribs)
½ cup brown sugar
½ cup soy sauce
½ cup water
1 tbsp Worcestershire sauce
1 tsp mustard powder
3 garlic cloves, minced
fresh cracked black pepper
Preheat over to 350 degrees.
In a large frying pan, heat oil, then brown ribs on both sides. Transfer to a large foil-lined baking dish.
In a bowl, combine remaining ingredients, stir until sugar dissolves, then pour over ribs and move them around until evenly coated.
Cover pan with foil and cook for 2 hours. Remove cover and cook for about 20 minutes more, or until browned and tender.
I like to serve them with some sort of starch (rice, potatoes) and quickly steamed spinach.