Last weekend, we celebrated my Mom’s birthday at a fabulous restaurant in El Segundo called Paul Martin’s. My Mom ordered their short ribs, and much to my good fortune, she wasn’t able to finish them, so I got to take the leftovers home. All I have to say is… WOW… incredibly delicious! I decided to pick up some short ribs and see how they’d turn out making them myself. I found a BBQ recipe by Sunny Andersen which looked great and received wonderful reviews so went with that one. As many of you know, I generally alter/modify recipes I find, but decided to follow it exactly as written, with the only exception being using regular paprika instead of Hungarian paprika and adding some chopped onions to the baking dish. Well, I’m happy to report the hype was true… this turned out scrumptious, and the barbecue sauce is over-the-top!!!!
2 lbs. boneless beef short ribs, cut into 3-inch long pieces
Kosher salt and freshly ground black pepper
1/3 cup light brown sugar (I added a little more for extra sweetness)
1/4 tsp. garlic powder
1/4 tsp. dried ground thyme
1/2 tsp. paprika
1/3 cup ketchup
1/2 tbsp. white vinegar
1/2 tbsp. yellow mustard
1/2 tbsp. Worcestershire sauce
Preheat the oven to 300° F.
Arrange the short ribs in a medium size baking dish and season with salt and pepper.
In a small bowl, combine all the remaining ingredients and stir to incorporate.
Pour the sauce over ribs and toss well, coating all the pieces.
Cover with aluminum foil and roast until cooked through and tender, about 1 1/2 hours. Remove the foil during the last 30 minutes of cooking to brown the top.
For some unknown reason, I decided to pick up a London Broil when I was at the store a few weeks ago, even though I had never made it before, and usually choose other cuts of beef. I already had the idea of using a horseradish crust, and wanted to see how it’d turn out with this type of meat. Well… it was absolutely fantastic and I loved the flavor of the crust! This can be used on your favorite type of meat, and would also be great on chicken.
1 (2 lb.) London Broil
1/4 cup panko
1/4 cup potato chips, crushed
1 tbsp. + 2 tsp. olive oil
2 tsp. fresh cracked black pepper
1 small shallot, minced
2 garlic cloves, minced
3 tbsp. prepared horseradish
2 tbsp. chopped fresh herbs (pick your favorites… I used Parsley, Thyme and Oregano)
1 tbsp. Dijon mustard
Sprinkle beef with 1 tbsp. salt, cover with plastic wrap, and let stand at room temperature 1 hour or refrigerate for up to 24 hours. Adjust oven rack to middle position and heat oven to 400°F.
Toss panko with 2 tsp. oil, and 1/4 tsp. pepper in skillet.
Cook over medium heat, stirring frequently, until deep golden brown, 3 to 5 minutes.
Transfer to bowl, add crushed potato chips and toss with shallot, garlic, 2 tbsp. horseradish and herbs.
Pat exterior of beef dry with paper towels and sprinkle evenly with remaining fresh cracked black pepper.
Heat 1 tbsp. oil in skillet over medium-high heat until just smoking. Sear tenderloin until well browned on all sides, 5 to 7 minutes. Transfer to wire rack set in rimmed baking sheet and let rest 10 minutes.
Combine 1 tbsp. horseradish, and mustard in small bowl.
Spread horseradish & mustard on top and sides of meat, leaving bottom and ends bare.
Roll coated sides of meat in bread-crumb mixture, pressing gently so crumbs adhere in an even layer.
Return tenderloin to wire rack. Roast until instant-read thermometer inserted into center of roast registers 120 to 125°F for medium-rare, 25 to 30 minutes.
Transfer roast to carving board and let rest 20 minutes.
Carefully cut meat crosswise into 1/2-inch-thick slices.
This recipe by Scott Hibbs (courtesy of Allrecipes.com), will be a show-stopper. It is a longer/slower process to make these, but the end result is that the meat will fall off of the bone and you’ll get some of the best ribs you’ve ever had!
2 (2 lb) slabs baby back pork ribs
Coarsely ground black pepper
1 tbsp ground red chile pepper
2 1/4 tbsp vegetable oil
1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tbsp honey
2 tbsp Worcestershire sauce
2 tsp salt
1/4 tsp coarsely ground black pepper
1/4 tsp liquid smoke flavoring
2 tsp whiskey
2 tsp garlic powder (or minced garlic)
1/4 tsp paprika
1/2 tsp onion powder
1 tbsp dark molasses
1/2 tbsp ground red chile pepper (chili powder can be substituted)
Preheat oven to 300 degree F (150 degrees C).
Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
Meanwhile, heat oil in a medium saucepan over medium heat.
Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper.
Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens.
Remove from heat, and set sauce aside.
Preheat an outdoor grill for high heat.
Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill.
Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they’re grilling, just before you serve them (adding it too early will burn it).
My friend, Peter, asked if I could post a good Bolognese sauce and this one is much better than good; it’s excellent. For those that are not familiar, Bolognese sauce is a thick, full-bodied meat-based pasta sauce, originating from Bologna, Italy. After years of research, the Italian Academy of Cuisine and the Associated Brotherhood of the Tortellino filed an official recipe for “authentic” Ragù Bolognese which contains beef, pancetta, onions, carrots, celery, tomato paste, meat broth, white wine, and milk . Among the particularities of classic Ragù Bolognese, the most important one is the cut of beef used. Thin flank – a cut rich in both fat and flavor is traditionally used, however most today prefer a to use leaner cuts in their Ragù. Also, the traditional use of pancetta is now sometimes replaced with extra virgin olive oil instead of the fat from the pancetta. In addition, the small amount of milk in the “authentic” recipe is not widely used by everybody today. Instead, tomato has been used more often in comparison to the original recipe, yet Bolognese Ragù is really not considered a tomato-based sauce. So, I’ve made some changes to update to a more modern recipe, but I assure you, this will not disappoint.
2 tbsp olive oil
4 slices bacon, cut up into small pieces
1 large onion, minced
1 clove garlic, minced
1 pound lean ground beef
1/2 pound ground pork
1/2 pound fresh mushrooms, sliced
1 carrots, shredded
1 celery stalk, chopped
1 (28 oz) can Italian plum tomatoes
6 oz tomato sauce
1/2 cup dry white wine
1/2 cup chicken stock
2 tsp fresh basil
2 tsp fresh oregano
Salt & pepper to taste
In a large skillet, warm oil over medium-high heat and cook bacon until it is browned & crisp.
Remove bacon from pan and set aside.
In the same skillet, using the bacon fat, fry the onions, celery and shredded carrot.
When those become soft, add the beef, pork and garlic.
Once brown drain off excess fat and add remaining ingredients.
Cover, reduce heat and simmer 1 hour, stirring occasionally.
The Lawrence Family Beef Brisket ™ This wonderfully delicious recipe has been in our family for ages and if you do meat, then I highly suggest you try this out. If you would like to make this in a crock pot, you can simply throw all of the ingredients into the slow cooker and cook on low for about 9 hours. Ingredients
5 lb 1st cut beef brisket
16 oz can cranberry sauce with berries
8 oz tomato sauce (I use Hunt’s)
1/4 cup water
1 pkg Lipton’s onion soup mix
3 tbsp sugar (optional)
Preheat oven to 325.
In a large pyrex dish, combine the cranberry sauce, tomato sauce, water, soup mix and sugar (if using) and stir well.
Add the brisket, flat side down, and cover with heavy-duty aluminum foil.
Cook for 4 hours & baste twice while cooking.
Note: one of my family members likes to sear the brisket for 5 minutes on each side prior to cooking.