Best Kittencals Beef Brisket Or Beef Short Ribs Recipes

KITTENCAL'S OVEN-ROASTED BEEF SHORT RIBS

Steps:

• Set oven to 350 degrees F.
• Heat bacon fat (or oil if using, can use both) in a large Dutch oven over medium-high heat.
• In a shallow dish mix together flour, seasoning salt, black pepper and garlic powder.
• Dredge the short ribs in the flour mixture to coat, shaking off any excess flour on ribs.
• Brown the ribs in the Dutch oven working in batches until lightly browned on all sides; remove to a plate.
• Pour off all but about 2-3 tablespooons fat, and add in the onions, chopped garlic and thyme; saute until lightly browned.
• Add in broth and red wine; bring to a boil, stirring.
• Return the ribs to the Dutch oven (if possible in a single layer).
• Add in the fresh small button mushrooms (if using, no need to saute the mushrooms first).
• Cover with a lid and simmer for about 2 hours, or until the ribs are desired tenderness.
• Season with salt and pepper to taste.
• **NOTE** this is only optional: remove the ribs to a platter to keep warm and drain the cooking liquid through a sieve, then transfer the liquid to a saucepan to simmer and reduce slightly and thicken, scimming any fat that has accumulated on top, or you can just serve the sauce just as is from the Dutch oven.
• Pour the sauce over the ribs.

KITTENCAL'S BEST AND EASIEST BABY BACK RIBS

Steps:

• Spray the inside of each piece of foil liberally with non-stick cooking spray.
• In a bowl mix the barbecue sauce with honey until well combined.
• Brush both sides of the ribs liberally with the BBQ sauce reserving some to brush on towards the end of cooking.
• Place each rack onto top of the greased side of foil, then wrap tightly.
• Refrigerate 8-24 hours.
• Set oven to 300 degrees F.
• Bake the ribs wrapped tightly in foil for 2-1/2 hours, opening up the foil the last 20-30 minutes and basting with more sauce (remove about halfway through cooking and drain any water/grease that has accumulated in the foil).
• If desired you may place the ribs under the broiler heat for about 7 minutes per side.

REALLY GREAT BEEF SHORT RIBS

Steps:

• In a small bowl combine paprika, chili powder, brown sugar, cumin, dry mustard and salt.
• Rub into ribs all over to coat well (I would use plastic gloves for this).
• Cover and marinate in the fridge for a minimum of 8 hours or overnight.
• Heat oil in large Dutch oven or roasting pan.
• Brown ribs well on all sides (this will probably take approximately 15-20 minutes).
• Remove from pan; set aside in a bowl.
• Discard all but a couple of tablespoons of fat from pot.
• Add onions and garlic to pan.
• Cook for 5 minutes or until translucent.
• Add in 2-3 cups barbecue sauce, beer or wine, soy sauce, brown sugar, Worcestershire sauce, vinegar, Dijon mustard and chipotles (if using) mix to combine and bring to a boil.
• Place the browned ribs in sauce.
• Cover ribs tightly with heavy-duty foil (make a couple of holes in the foil to allow steam to escape) if your roaster has a lid, then just cover with the lid.
• Bake ribs in a 325°F oven for about 2-1/2- 3 hours or until very tender.

SLOW-COOKER SHORT RIBS

Steps:

• Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.