 |
Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 2 |
|
This is not your traditional Texas barbequed ribs, but an easier version that is cooked in your oven. From a July 1985 issue of Bon Appetit in the Cooking for Two section featuring a Terrific Texas Barbeque. The recipe is easily doubled or tripled. Ingredients:
2 lbs beef short ribs, trimmed |
1 medium onion, chopped |
1 bay leaf |
salt & freshly ground black pepper |
2 tablespoons vegetable oil |
1 medium celery, chopped |
1/2 small green bell pepper, seeded and chopped |
1 medium garlic clove, minced |
1 cup catsup |
1/4 cup red wine vinegar |
2 tablespoons liquid smoke |
1/2 teaspoon dried basil, crumbled |
1/2 teaspoon dried oregano, crumbled |
1/2 teaspoon cumin |
Directions:
1. Combine short ribs, half of onion, bay leaf and salt and pepper in large pot.
2. Cover with cold water and bring to boil.
3. Let boil 5 minutes, skimmimg foam from surface.
4. Reduce heat, cover and simmer until ribs are tender, 1 to 1 1/4 hours.
5. Drain ribs well, reserving 1 cup cooking liquid.
6. Heat oil in medium saucepan over medium-low heat.
7. Add remaining onion,celery,bell pepper and garlic and cook until softened, about 10-12 minutes.
8. Add reserved cooking liquid and remaining ingredients and simmer until sauce is thick, about 30 minutes.
9. Preheat oven to 350 degrees.
10. Arrange ribs in baking dish, spoon sauce over and cover with foil.
11. Bake until heated through, about 30 minutes.
12. Serve immediately.
|
|