Beef Ribs

[jeff]

Anytime you're working with cheaper cuts of meat (aka super tough cuts) the key to making them not so tough is low heat long cooking. This allows for the connective tissue to break down and with long enough cooking time it will make for one super tender piece of meat. even that $2.99lb chuck roast!

anywho, For this recipe I used.

2lbs worth of beef ribs, it worked out to be 4 ribs.

(for the braising liquid)
1/2 cup red wine, "I'm cheap and single so I used rice cooking wine."
1TBS Worcestershire sauce
1TBS red wine vinegar
2 tsp honey
1 garlic clove minced



(for the Dry rub)
4 TBS brown sugar
1 1/2 TBS Kosher salt
1/2 TBS chili powder
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp old bay seasoning
1/4 tsp cayenne pepper
1/4 tsp black pepper



Lay your ribs on a piece of aluminum foil (heavy duty) then take your dry rub and load the ribs up. if you want you can rub it in using your hand. or just sprinkle the rub over the ribs, as long as they're covered nicely you're good to move onto the next step.

Wrap the foil around the ribs making a nice pouch, then put the ribs in the fridge for at least an hour.

After an hour has past, Preheat your oven to 250o then take your braising ingredients and put them in either a small pot or a microwave safe bowl. heat the sauce up using your stove top burner or microwave.

Open up one end of your foil pouch and pour in about half of your now hot braising liquid. Close the pouch up and move the pouch around so the liquid can move around freely covering the ribs nicely.

Place the pouch on a baking sheet and put it in the oven. set the timer for 1 hour. When the timer goes off, carefully open your pouch and pour in the rest of your braising liquid. reset the timer for another 1 1/2 hours.

When the timer goes off, remove the ribs from the oven and carefully open up one side of the pouch. Pour off all the juice into a sauce pan. At this point you want to simmer the juice and reduce it by about half. It should turn into a nice think sauce.
This takes awhile to reduce so just give it time and try to keep on top of stirring it every so often.

Once it reduces simply brush the sauce over your ribs and thats that!

[jeff]

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[The Shepherd]

Gotta try these, I like beef ribs better than pork ribs.