Best Old West Bbq Short Ribs And Noodles Recipes

EAST MEETS WEST: SMOKED BEEF SHORT RIB NOODLE BOWL

Steps:

• 1. PREP/PREPARE
• 2. Smoked beef ribs take about 8 - 10 hours to get yummy. If you are not a smoker, no worries. You can cook them faster in the oven, or you could buy some smoked short ribs. We have BBQ smoke-pit restaurants all over town, and some of them are lip-smackin' good.
• 3. You will need a good size heavy-bottom skillet that is large enough to handle all of the ingredients.
• 4. I am using beef as the protein for this recipe; however, the possibilities are almost endless: • No protein at all • Shrimp • Fish • Pork • Chicken • Whatever
• 5. You could, of course, shred your own cabbage and carrots. If you choose that route, the ratio should be something like 3 cups cabbage and 1 cup carrots.
• 6. Gather your ingredients (mise en place).
• 7. Shred the beef short ribs, or leave it in bite-size chunks
• 8. Add the butter and sesame oil to a good-sized skillet over medium heat.
• 9. When the foaming subsides, toss in the cabbage and carrots, and stir until the veggies are tender, about 4 - 5 minutes.
• 10. Chef's Note: If you are adding other veggies (broccoli, peas, etc.) add them now.
• 11. Throw in the garlic, tamari (or liquid aminos), ginger, turmeric, and a pinch or two of salt and pepper, then stir for about a minute.
• 12. Chef's Note: While all of this is happening, you should be cooking your noodles. My package directions gave me two options: Soaking in hot (boiling) water for 25 - 30 minutes or putting them on the stovetop in a pot of boiling water, for 4 - 6 minutes. I choose the soaking method; although it is longer, I did not have to mess with tending to the noodles in a pot of boiling water, while working on the other bits of the recipe. The goal is to have the noodles ready about the same time as the skillet veggies and beef are finishing up.
• 13. Turn the heat down to low, low, then add the beef, and noodles. Stir to combine, and heat up with the veggies, about 3 - 4 minutes.
• 14. PLATE/PRESENT
• 15. Place into bowls and serve. Enjoy.
• 16. Keep the faith, and keep cooking.

CROCK POT HONEY-MUSTARD BBQ SHORT RIBS OR POT ROAST

Steps:

• Season ribs with salt and pepper, if desired.
• Place in slow cooker.
• In a bowl, combine mustard, minced garlic, honey, BBQ sauce, and more salt and pepper to taste.
• At this point, you may add the water with the cornstarch in with the sauce, or add it the last 30 minutes of cooking; just mix the 2 tbsp cornstarch in 2 tbsp water; add to sauce, stir.
• (Remember to double the water and cornstarch if you have doubled the sauce recipe).
• Pour the sauce over ribs.
• Cover and cook on LOW, for 6-7 hours, or until tender.
• The last 30 minutes of cooking, mix the cornstarch with the water; add to the sauce in the crock pot, stir and cook until thickened.
• Note: the sauce recipe may be doubled if desired, for more sauce.

CROCK POT SHORT RIBS 'N NOODLES

Steps:

• Put short ribs on a broiler pan and broil until well browned to remove excess fat.
• Put ribs in crock pot.
• In a medium skillet, melt butter and saute onion until golden, pour in ketchup, soy sauce, vinegar and brown sugar.
• Heat until blended.
• Pour over ribs.
• Cover, cook on low 8 hours.
• Cook noodles per package directions.
• Serve ribs over noodles.

BARBECUED BEEF SHORT RIBS

Steps:

• In Dutch oven, brown ribs in oil. Add 2 cups water; bring to a boil. Reduce heat. Cover and simmer for 1-1/2 hours; drain. , Combine the tomato paste, ketchup, garlic, brown sugar, onion, vinegar, mustard, salt and remaining water. Pour over ribs; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Serve with noodles.