Monday, December 14, 2009

More easy meat

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.

Miami Ribs

(serves 6)


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.

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