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12-16-2012, 01:27 PM
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#1
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Sous Chef
Join Date: Oct 2012
Location: S.California
Posts: 454
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Tangy Beef Shortribs
TANGY BEEF SHORTRIBS (crock-pot)
3 - 3 1/2 Lbs. Beef Shotribs
Salt & Pepper to taste
1 Lg. Onion, sliced thin
1/2 cup Dry Red Wine (any)
1/2 cup Chili Sauce
3 Tblsp. Brown Sugar
3 Tblsp. Cider Vinegar
1 Tblps. Worcestershire Sauce
1/2 tsp. Dry Mustard
1/2 tsp. Chili Powder
2 Tblsp. Cornstarch
1/4 cup Cold Water
Noodles, cooked
Combine the Ribs, Salt & Pepper, Onions, Wine, Chili Sauce, Brown Sugar, Vinegar, Worcestershire Sauce, Mustard & Chili Powder.
Place in the Crock-Pot.
COOK ON LOW for 8 HOURS until fork tender.
Turn Crock-Pot to HIGH. Remove Lid.
Combine the Cornstarch w/Cold Water and Stir into Crock-Pot.
Cook Uncovered for approx. 30 minutes to thicken a bit, stir occasionally.
Serve w/Noodles if desired.
eat. smile.
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12-16-2012, 02:18 PM
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#2
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,122
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Yum, that sounds really good
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Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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12-16-2012, 03:32 PM
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#3
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Executive Chef
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,992
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Good thing I have slip-on shoes and no shoe laces to contend with today. I read the recipe and thought, this would Really be good slow cooked. Let's see, it's in the title and again in the instrux which type of Cooking Pot is Recommended. Aye-yi yi. Hope it turned out good. I have a clean fork.
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12-16-2012, 04:13 PM
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#4
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Master Chef
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,586
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Sounds great Chef :)
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Odette
"I used to jog but the ice cubes kept falling out of my glass."
"I hear voices and they don't like you "
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12-16-2012, 04:51 PM
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#5
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,028
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You had me at Crock Pot. Yum!
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She who dies with the most toys, wins.
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12-16-2012, 04:51 PM
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#6
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Executive Chef
Join Date: Apr 2011
Location: Ohio
Posts: 3,096
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 OMG This sounds too good .. yum !!!!
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12-16-2012, 07:19 PM
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#7
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Sous Chef
Join Date: Oct 2012
Location: S.California
Posts: 454
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well... this is really very good. I have 5 stars and the date 3/23/86 above the recipe. I had forgotten about this recipe and came across it again in my ancient archives
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12-17-2012, 05:02 PM
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#8
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Senior Cook
Join Date: Dec 2008
Location: Savannah, GA
Posts: 245
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We have been looking for other smoke or roasting recipes so thanks for posting this.
I hope you do not mind if I modify your great recipe Chef.
My plan, using Chef Maloney's recipe, is to combine all ingredients down to the cornstarch, cover the ribs and let it all marry up for four hours.
Smoke for two hours or so at 160 degrees.
Turn up the temp to 375 to 400 and roast until done.
What do y'all think??
Again, this is a great site for inspiration.
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12-17-2012, 10:35 PM
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#9
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Chef Extraordinaire
Join Date: Jun 2012
Location: Australia
Posts: 13,114
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These sound great Chef
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All I really need is love, but a little chocolate now and then doesn't hurt
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12-19-2012, 11:24 PM
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#10
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Senior Cook
Join Date: Aug 2006
Location: Southern coast of Oregon
Posts: 252
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I love short ribs, this looks like a great recipe. Thanks for posting.
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12-20-2012, 07:29 AM
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#11
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Head Chef
Join Date: Sep 2004
Location: The Finger Lakes of NY
Posts: 2,032
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YUM !!!
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One day your life will flash before your eyes. Make sure it's worth watching
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12-20-2012, 01:29 PM
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#12
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Certified/Certifiable
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,763
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Quote:
Originally Posted by Savannahsmoker
We have been looking for other smoke or roasting recipes so thanks for posting this.
I hope you do not mind if I modify your great recipe Chef.
My plan, using Chef Maloney's recipe, is to combine all ingredients down to the cornstarch, cover the ribs and let it all marry up for four hours.
Smoke for two hours or so at 160 degrees.
Turn up the temp to 375 to 400 and roast until done.
What do y'all think??
Again, this is a great site for inspiration.
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SS, I think you could turn used moccasins into a gourmet feast on your smoker. You have some serious skills. You'll have to show us some pictures, and a critique of the end result. And yes, I think that Chef Maloney's recipe will adapt well to your smoker. I might just have to try it on the Webber Kettle, omitting the wine of course (Can't deal with alcoholic drinks. Never could handle the flavor. But that's just me.).
Seeeeeeeya; Chief Longwind of the North
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“No amount of success outside the home can compensate for failure within the home…"
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.  - https://gwnorthsfamilycookin.wordpress.com/
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