Spicy short ribs smothered in red gravy
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Racks beef short ribs; (2 1/2 to 3 pounds | |
| ; each) | ||
| Salt | ||
| Freshly ground black pepper | ||
| 1 | teaspoon | Liquid crab boil |
| 1 | Bottle ketchup; (14-ounce) | |
| 12 | ounces | Light beer |
| 1 | tablespoon | Molasses |
| 1 | tablespoon | Creole or whole grain mustard |
| 1 | tablespoon | Chopped garlic |
| ½ | cup | Chopped onions |
| ¼ | cup | Firmly packed light brown sugar |
| 1 | dash | Hot pepper sauce |
| 1 | dash | Worcestershire sauce |
| 1 | pinch | Salt |
| 1 | pinch | Cayenne |
| 1 | tablespoon | Peeled and grated fresh ginger |
| 1 | pinch | Freshly ground black pepper |
| 1 | Recipe Cilantro and Roasted Potato | |
| ; Salad | ||
Directions
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 1½ to 2 hours or until the ribs are tender.
Slice into individual ribs and serve with Cilantro and Roasted Potato Salad.
Yield: 5 to 6 servings
Recipe Courtesy Emeril Lagasse 1999 Converted by MC_Buster.
Per serving: 636 Calories (kcal); 21g Total Fat; (32% calories from fat); 11g Protein; 86g Carbohydrate; 43mg Cholesterol; 404mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 ½ Vegetable; 0 Fruit; 3 Fat; 5 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC20 Converted by MM_Buster v2.0n.