had a great teatime at Blacks in Bethesda, MD, short ribs, creamy grits, collard greens. Am thinking low country grits... but the ribs? and the sauce/gravy? any oblige?
Answer:
well try allrecipes.com
they hold a lot of different and delicous recipe
here are a few examples:
INGREDIENTS
1 (28 ounce) can tomato sauce
3 tablespoons lemon juice
4 teaspoons Worcestershire sauce
2 tablespoons dried parsley
1 teaspoon dried thyme
2 firth leaves
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon crushed red pepper flakes
1 prevailing conditions onion, cut into rings
3 pounds beef short ribs
DIRECTIONS
In a large jar over medium-high heat, stir within tomato sauce, lemon juice, and Worcestershire sauce. Stir within parsley, thyme, bay leaves, brown sugar, brackish, and red pepper flakes. Add onions and short ribs, and stir together until the mixture comes to a boil.
Cover, reduce roast to medium low, and simmer; stirring occasionally and skimming heavy from surface, until meat is tender, about 2 1/2 hours. Remove inlet leaves before serving.
INGREDIENTS
4 pounds boneless beef short ribs
saline and pepper to taste
1/3 cup molasses
2/3 cup ketchup
1/4 cup fresh lemon liquid
1 tablespoon dry mustard
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
DIRECTIONS
Trim fat from rib meat. Sprinkle next to salt and pepper to bite. Place in a Dutch oven and cover next to water. Simmer for 2 hours. Drain.
In a small bowl, combine the molasses, ketchup, lemon liquid, dry mustard, chili powder and garlic powder. Mix thoroughly.
Place the drained meat on a broiler rack. Brush molasses mixture over ribs. Broil on medium for 10 to 15 minutes, turning and basting next to sauce often.
i hope i help!
ok try looking threw them both 2 different page,hope they work if you knew what be in them you might know how to get closer to what you are looking for repost if you have need of too ,or just try typing into the top go through bar and see what comes up well brought-up luck
I own a great recipe for Braised Tomato Spareribs that I got from www.kraftfoods.com .
THIS RECIPE COMES FROM MY FAMILY,.............IN HOT PAN,,SEAR THE MEAT TILL BROWN ON BOTH SIDES,,,,,, A LITTLE OLIVE OIL,,,,,,CHOP ONION,GARLIC, 1/2 GREEN PEPPER, SALT, PEPPER,SAUTE ADD 1 CAN OF BEEF BROTH, 1 SMALL CAN OF TOMATO,1 TABLESPOON OF TOMATO PASTE, 2/3 CUP OF WINE BRING TO A BOIL,.THEN SIMMER AND COVER FOR 40 MINUTES ADDLCHOPPED PARSLEY,,,,,,,,AND SERVE THIS WAS IN A RESTAURANT FOR MANY YEARS
Braised Short Ribs contained by Red WineTM
"This is a fabulous short rib recipe, succulent, tender beef in rich, red wine gravy. Is here a better comfort food? I doubt it! Serve with your favorite mash potato dish."
Original recipe yield:
6 servings
PREP TIME 1 Hr
COOK TIME 3 Hrs
READY IN 4 Hrs
US METRIC
SERVINGS About scale and conversions
INGREDIENTS
6 pounds meaty short ribs
3 (750 milliliter) bottles red wine
flour for dredging
4 tablespoons vegetable oil
2 ample onions, chopped
4 celery stalks, chopped
4 large carrot, chopped
2 fresh thyme sprigs
2 fresh rosemary sprigs
2 bay leaves
1 teaspoon Savory MarketTM Succulent Roast Beef Flavor
1 1/2 teaspoons Savory MarketTM DeLuxe Beef Base
6 cloves garlic, minced
1 (28 ounce) can plum tomatoes, chopped
2 (14.5 ounce) can beef broth
2 cups water
1 teaspoon allspice
1/2 teaspoon white pepper, ground
brackish and pepper to taste
DIRECTIONS
Pour the wine into a generous saucepan, set over medium roast and bring to a boil. Reduce the volume by half next remove from heat. Preheat oven to 350 degree F. Heat 2 tablespoons of oil surrounded by large, brawny, ovenproof pot over medium grill. Sprinkle ribs with saline and pepper. Working in batch, dredge ribs in flour and allspice mixture; make the addition of ribs to the pot and brown well, turning normally, about 8 minutes per load. Using tongs, transfer ribs to immense bowl. Reserve remaining flour coating mixture.
Pour off adjectives but 2 tablespoons drippings from pot, add chopped vegetables and saute until vegetables set off to brown and become tender (about 10 minutes). Add garlic, thyme, rosemary, Savory Market flavors and white ground pepper. Stir 1 minute; mix in tomatoes and inlet leaves. Return ribs and accumulated juice to pot, arranging ribs in single level. Add broth, water and wine, bring to boil. Cover pot and verbs to oven. Bake until tender, stirring occasionally, about 2 and 1/2 hours, or until ribs are completely tender. Season with saline and pepper. Every 30 minutes skim and discard fat from surface. Use reserve flour as indispensable to thicken gravy.
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NUTRITION INFORMATION
Servings Per Recipe: 6
Amount Per Serving
Calories: 1450
Total Fat: 93.4g
Cholesterol: 187mg
Sodium: 1088mg
Total Carbs: 41.6g
Dietary Fiber: 5.4g
Protein: 50.2g
VIEW DETAILED NUTRITION
About: Nutrition Info
Powered by: ESHA Nutrient Database
Make it a Meal with this Recipe
Find a dish that go well beside this recipe
appetizer beverage bread dessert main salad side dish - adjectives side dish - grains side dish - pasta side dish - potato side dish - vegetable soup
smother with barbecue sauce onions mushrooms green pepper cook contained by oven 300f two hr.Will be tender and milt in your mouth
More Questions & Answers...
Answer:
well try allrecipes.com
they hold a lot of different and delicous recipe
here are a few examples:
INGREDIENTS
1 (28 ounce) can tomato sauce
3 tablespoons lemon juice
4 teaspoons Worcestershire sauce
2 tablespoons dried parsley
1 teaspoon dried thyme
2 firth leaves
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon crushed red pepper flakes
1 prevailing conditions onion, cut into rings
3 pounds beef short ribs
DIRECTIONS
In a large jar over medium-high heat, stir within tomato sauce, lemon juice, and Worcestershire sauce. Stir within parsley, thyme, bay leaves, brown sugar, brackish, and red pepper flakes. Add onions and short ribs, and stir together until the mixture comes to a boil.
Cover, reduce roast to medium low, and simmer; stirring occasionally and skimming heavy from surface, until meat is tender, about 2 1/2 hours. Remove inlet leaves before serving.
INGREDIENTS
4 pounds boneless beef short ribs
saline and pepper to taste
1/3 cup molasses
2/3 cup ketchup
1/4 cup fresh lemon liquid
1 tablespoon dry mustard
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
DIRECTIONS
Trim fat from rib meat. Sprinkle next to salt and pepper to bite. Place in a Dutch oven and cover next to water. Simmer for 2 hours. Drain.
In a small bowl, combine the molasses, ketchup, lemon liquid, dry mustard, chili powder and garlic powder. Mix thoroughly.
Place the drained meat on a broiler rack. Brush molasses mixture over ribs. Broil on medium for 10 to 15 minutes, turning and basting next to sauce often.
i hope i help!
ok try looking threw them both 2 different page,hope they work if you knew what be in them you might know how to get closer to what you are looking for repost if you have need of too ,or just try typing into the top go through bar and see what comes up well brought-up luck
I own a great recipe for Braised Tomato Spareribs that I got from www.kraftfoods.com .
THIS RECIPE COMES FROM MY FAMILY,.............IN HOT PAN,,SEAR THE MEAT TILL BROWN ON BOTH SIDES,,,,,, A LITTLE OLIVE OIL,,,,,,CHOP ONION,GARLIC, 1/2 GREEN PEPPER, SALT, PEPPER,SAUTE ADD 1 CAN OF BEEF BROTH, 1 SMALL CAN OF TOMATO,1 TABLESPOON OF TOMATO PASTE, 2/3 CUP OF WINE BRING TO A BOIL,.THEN SIMMER AND COVER FOR 40 MINUTES ADDLCHOPPED PARSLEY,,,,,,,,AND SERVE THIS WAS IN A RESTAURANT FOR MANY YEARS
Braised Short Ribs contained by Red WineTM
"This is a fabulous short rib recipe, succulent, tender beef in rich, red wine gravy. Is here a better comfort food? I doubt it! Serve with your favorite mash potato dish."
Original recipe yield:
6 servings
PREP TIME 1 Hr
COOK TIME 3 Hrs
READY IN 4 Hrs
US METRIC
SERVINGS About scale and conversions
INGREDIENTS
6 pounds meaty short ribs
3 (750 milliliter) bottles red wine
flour for dredging
4 tablespoons vegetable oil
2 ample onions, chopped
4 celery stalks, chopped
4 large carrot, chopped
2 fresh thyme sprigs
2 fresh rosemary sprigs
2 bay leaves
1 teaspoon Savory MarketTM Succulent Roast Beef Flavor
1 1/2 teaspoons Savory MarketTM DeLuxe Beef Base
6 cloves garlic, minced
1 (28 ounce) can plum tomatoes, chopped
2 (14.5 ounce) can beef broth
2 cups water
1 teaspoon allspice
1/2 teaspoon white pepper, ground
brackish and pepper to taste
DIRECTIONS
Pour the wine into a generous saucepan, set over medium roast and bring to a boil. Reduce the volume by half next remove from heat. Preheat oven to 350 degree F. Heat 2 tablespoons of oil surrounded by large, brawny, ovenproof pot over medium grill. Sprinkle ribs with saline and pepper. Working in batch, dredge ribs in flour and allspice mixture; make the addition of ribs to the pot and brown well, turning normally, about 8 minutes per load. Using tongs, transfer ribs to immense bowl. Reserve remaining flour coating mixture.
Pour off adjectives but 2 tablespoons drippings from pot, add chopped vegetables and saute until vegetables set off to brown and become tender (about 10 minutes). Add garlic, thyme, rosemary, Savory Market flavors and white ground pepper. Stir 1 minute; mix in tomatoes and inlet leaves. Return ribs and accumulated juice to pot, arranging ribs in single level. Add broth, water and wine, bring to boil. Cover pot and verbs to oven. Bake until tender, stirring occasionally, about 2 and 1/2 hours, or until ribs are completely tender. Season with saline and pepper. Every 30 minutes skim and discard fat from surface. Use reserve flour as indispensable to thicken gravy.
No Reviews Yet!
REVIEW/RATE THIS RECIPE
SAVE TO RECIPE BOX
ADD TO SHOPPING LIST
ADD A PERSONAL NOTE
POST A RECIPE PHOTO
POST A FAVORITE FOODS LIST
CREATE A MENU
NUTRITION INFORMATION
Servings Per Recipe: 6
Amount Per Serving
Calories: 1450
Total Fat: 93.4g
Cholesterol: 187mg
Sodium: 1088mg
Total Carbs: 41.6g
Dietary Fiber: 5.4g
Protein: 50.2g
VIEW DETAILED NUTRITION
About: Nutrition Info
Powered by: ESHA Nutrient Database
Make it a Meal with this Recipe
Find a dish that go well beside this recipe
appetizer beverage bread dessert main salad side dish - adjectives side dish - grains side dish - pasta side dish - potato side dish - vegetable soup
smother with barbecue sauce onions mushrooms green pepper cook contained by oven 300f two hr.Will be tender and milt in your mouth
More Questions & Answers...