Saturday, February 28, 2009

PODCAST! A BBQ to Start the Season

We’re all getting anxious, aren’t we – for SUM~ SUM ~SUMMERTIME! But it’s still just a little bit too cold to hang out on the deck with your beverage of choice while dinner cooks on the grill. In fact, it’s downright COLD at night!

So here’s a recipe that will taste like summer, stick to your ribs and warm up the house, all at the same time.

This is my father’s recipe and I’ve adapted it for a braise. We like ours on pasta, but it’s absolutely GREAT over potatoes, either mashed, steamed, boiled or baked.


6-8 lb. Beef Short Ribs
Flour to coat
1 lg. Yellow Onion, chopped
2 Carrots, scraped and chopped
2 Celery stalks, chopped
2 Tb. Tomato Paste
1 15 oz. can of Whole Tomatoes with juice
1 C freshly-squeezed Lemon Juice (you can leave the seeds in) (about 4 Lemons)
Zest of 2 Lemons
1 C Brown Sugar
1 ½ C Ketchup
1 Tb. Dry Yellow Mustard
¾ tsp. Ground Cloves
1 ½ tsp. Allspice
6-12 chopped Chipotle Peppers in Adobo Sauce or any other spicy flavor you like
4 C Beef Broth
12 sprigs Fresh Thyme

Optional additions: 2 lg. Bay Leaf, 6 Whole Peppercorns, 6-8 stalks Fresh Parsley

Preheat oven to 350. Chop veggies, zest and juice lemons. Flour ribs. In a hot Dutch oven, add olive oil and brown ribs on all 6 sides. Remove to a bowl. When all the ribs are browned, add the onion, carrot and celery and sauté on medium-low heat for about 10 minutes. Add tomato paste and brown for about 2 minutes. Now add all the rest, except for the ribs.

Turn the heat to high, and mix all ingredients well. Put the ribs back into the pot. If they’re not completely covered with broth mixture you can either add more broth, tomatoes or plan to turn the ribs after they cook for 1.5 hrs.

When the pot begins to boil, cover it and put it into the oven for 3 hours. If it goes longer, say 30 min or so, you’ll be fine. After 3 hours, take the pot out of the oven and carefully remove all the ribs to a bowl. Cover with foil while you finish the dish.

Strain out all the broth ingredients into another pan and place it over high heat. Bring it to a rolling boil and allow it to reduce by at least 1/3. You can test it with a spoon to see if it’s reached a gravy-like consistency or not. When it’s ready, pour it over the ribs and pour the extra in a gravy boat.

Serve over potatoes or pasta, think of summer, and keep your house snug!


You can make this ahead of time. Follow the recipe up to and including cooking the ribs in the oven for 2 hours. Then remove from the oven, cool completely and put in the fridge overnight. The next day you can scrape off a lot of the fat that will have solidified on top, put back in a 350 oven for 2 hours more.

Find the TCF Ingredients for this Podcast on sale here
(And Don't Forget the Kitchen Toyz!)

*F|Beef Broth 32oz, Each 3.79

*F|Beef Short Ribs, Pound 3.99

*F|Brown Sugar 1.5 lbs, Each 4.79

*F|Carrots Baby Peeled, Pound 1.49

*F|Carrots, Pound .99

*F|Celery, Each 1.49

*F|Extra Virgin Olive Oil 12.7oz, Each 12.29

*F|Flour 5lbs. 5.95

*F|Ketchup 24oz, Each 4.29

*F|Lemons, Each .49

*F|Onion Red, Pound .99

*F|Onion Yellow, Pound .69

*F|Potatoes-Idaho, Pound .89

*F|Potatoes-Red Small, Pound .99

*F|Potatoes-Yukon Gold, Pound 1.29

*F|Thyme, Bunch 1.79

*F|Tomato Paste 6oz, Each 1.99

*F|Tomatoes Peeled 14.5 oz, Each 2.59

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