Spicy Short Ribs Smothered in Red Gravy (Emeril Lagasse)

Prep Time: 20 Minutes

Cook Time: 135 Minutes

Ready In: 155 Minutes

Servings: 5

Ingredients:

2 racks of beef short ribs (2 1/2 to 3 pounds each)

salt

freshly ground black pepper

1 teaspoon liquid crab boil

1 (14-ounce) bottle of ketchup

12 ounces light beer

1 tablespoon molasses

1 tablespoon creole or whole grain mustard

1 tablespoon chopped garlic

1/2 cup chopped onions

1/4 cup firmly packed light brown sugar

dash hot pepper sauce

dash worcestershire sauce

pinch salt

pinch cayenne

1 tablespoon peeled and grated fresh ginger

pinch of freshly ground black pepper

1 recipe of cilantro and roasted potato salad, recipe follows

2 pounds new potatoes, quartered

10 cloves of fresh garlic

drizzle of olive oil

salt

freshly ground black pepper

3/4 cup mayonnaise

2 tablespoons creole mustard

1 lemon, juiced

1/4 cup fresh cilantro leaves, washed and patted dry

4 hard-boiled eggs, sliced

1/2 small red onion, thinly sliced

Directions:

1. Season the ribs with salt and pepper. Place the ribs in a large pot and cover with water. Add 1 teaspoon of the crab boil. Over high heat, bring the liquid to a boil. Reduce the heat to medium and simmer for 30 minutes. Remove the ribs from the liquid and cool. In a food processor, fitted with a metal blade, combine the rest of the ingredients. Process until smooth, about 15 seconds. Scrape down the sides with a rubber spatula. Pulse two or three times. Preheat the oven to 350 degrees F. Place the ribs in a shallow roasting pan. Pour the pureed mixture over the ribs. Place the ribs in the oven and roast the ribs for about 1 1/2 to 2 hours or until the ribs are tender. Slice into individual ribs and serve with Cilantro and Roasted Potato Salad.
2. CILANTRO AND ROASTED POTATO SALAD:
3. Preheat the oven to 400 degrees. In a mixing bowl, toss the potatoes and garlic with a drizzle of olive oil. Toss well. Season with salt and pepper. Place on a baking sheet and roast for 15 minutes, or until fork tender. Remove from the oven and cool completely. Using a mini food processor, combine the mayonnaise, mustard and lemon juice. Process until smooth. Season with salt and pepper. Add the cilantro and continue to process until incorporated. In a mixing bowl, toss the roasted potatoes and garlic, cilantro mayonnaise, sliced eggs, and red onions. Mix well. Season with salt and pepper. Cover with plastic wrap and refrigerate for 2 hours. Remove from the refrigerator and mix the salad. Re-season with salt and pepper if needed.

By RecipeOfHealth.com