I fully realize this is my third recipe for boneless beef ribs, but figure everyone can use another great and easy crock pot recipe, right? This literally takes about ten minutes to throw everything together prior to cooking. The sauce is just slightly different from my other recipes, but equally as delicious. You can use your favorite barbecue sauce, but I think homemade is always better. A lot of people like searing their ribs prior to cooking them (including me) as it gives a nice, caramelized crust, but it’s not a “must-do”. I’ve including the instructions on how to do that, but feel free to skip it if you desire.
- 2 lbs. Chuck boneless beef short ribs
- 1/2 cup ketchup
- 3 oz. (half can) tomato paste
- 6 tbsp. brown sugar
- 1 tbsp. honey
- 1 tbsp. molasses
- 1/2 tsp. cayenne
- 1 clove garlic, minced
- 1/4 cup apple cider vinegar
- 1 tbsp. Dijon mustard
- 1/4 cup chopped onion (or 1 tsp. onion powder)
- 1 tsp. Kosher salt
- 2 tbsp. olive oil (if searing the ribs)
- Heat 2 tbsp. olive oil in a large skillet on medium-high heat
- Season ribs with salt & pepper, and sear on both sides until lightly browned.
- Mix all ingredients in crock pot until brown sugar & salt are dissolved.
- Add ribs & stir to coat. Cover and cook on low for 7 hours or high for 4.
I decided on a whim yesterday, to try making beer bread after hearing my Mom rave about some she had made. I didn’t have her recipe so did a quick search online and found a simple one using regular (non self-rising) flour, which I have on hand. I realized I also had a can of Guinness draught in the fridge from a recipe I made a while back, so decided to look online again for bread recipes strictly using Guinness, and saw a couple with molasses. Mmmmm, molasses. I wasn’t entirely sure how this was going to turn out, and was prepared to toss it if it came out sub-par for my standards. Fortunately, it came out fabulous and tasted delicious!
- 3 cups flour, sifted
- 3 tsp. baking powder
- 1 tsp. salt
- 1/4 cup sugar
- 1 (12 oz.) can Guinness beer (I used draught)
- 1/3 cup molasses
- 1/4 cup butter, melted + more for greasing pan
- Preheat oven to 350°F. Grease a 9″x 5″ loaf pan with butter.
- Put the flour, baking powder, salt and sugar into a large bowl and whisk to combine.
- Slowly add the beer and stir until about halfway done (all the Guinness has been added, but it’s not totally mixed together), then add the molasses.
- Mix until ingredients are just combined, but do not over stir.
- Pour/place into a greased loaf pan.
- Pour melted butter over mixture.
- Bake 1 hour, but check at 50 minutes. Insert a toothpick into deepest part of bread, and if it comes out clean, it’s done. If not, put back in oven for additional 10 minutes.
- Remove from oven, let cool for about 5 minutes and take out of pan.
- Let cool for 15 more minutes, slice and serve.
Tips: It is VERY important to sift the flour. VERY. IMPORTANT. Do not skip this step. If you don’t have a sifter, then use a spoon to spoon the flour into a measuring cup. Do not level it off.
This recipe produces a hearty bread with a crunchy, buttery crust. If you prefer a softer crust, incorporate the melted butter into the mix instead of over it.
The Guinness “pub cans” are 16 oz. but have better carbonation, so measure out 12 oz. and discard the rest… or drink it 🙂
I am always on the lookout for new recipes which are both easy and delicious, and this one definitely fits the bill. I have to thank my Mom for sharing it with me, as it has quickly become my favorite chicken dish. And when I tell you it’s delicious, that’s really an understatement. Seriously, it is the bomb! This recipe calls for fresh spinach, but I opted to go with creamed spinach simply because I love it.
- 3 oz. reduced-fat Mexican cheese blend
- 1/4 cup light soy sauce
- 1 tbsp. molasses
- 1 tbsp. garlic powder
- 3/4 tsp. pepper, divided
- large zip-top bag
- 1 1/2 lb boneless, skinless chicken breasts
- 4 cups sliced sweet yellow or white onions
- 1 tbsp. canola oil
- 1/4 tsp. kosher salt
- 2/3 cup french-fried onions
- 1/4 cup refrigerated Caesar dressing
- 1/4 cup light honey mustard dressing
- 1 bag fresh spinach (6–9 oz)
- 1 tbsp. garlic herb butter
- 1/2 tsp. Bakery bread-dip seasoning (Parmesan blend)
I had a hard time finding the bread-dip seasoning so I made my own using 1 tsp. Parmesan, 1/2 tsp. each: oregano, garlic powder, and kosher salt, 1/4 tsp. each: dried basil, parsley flakes and onion powder, and 1/8 tsp. each: thyme and tarragon. Grind spices until fine, then add the Parmesan to spices and mix well. Store in container until ready to use.
- Preheat oven to 425°F.
Combine soy sauce, molasses, garlic powder, and 1/2 tsp. pepper.
Place mixture in bag and add chicken, turning to coat. Let stand at least 10 minutes (the longer, the better) or overnight in the fridge to marinate.
Toss fresh onions with oil, salt, and remaining 1/4 tsp. pepper.
Place onions in 13 x 9-inch baking dish; top with chicken.
Bake 20–25 minutes or until chicken reaches 165°F.
Top chicken with crispy onions and cheese; bake 2–3 more minutes or until cheese melts.
Combine both dressings; microwave on HIGH 20–30 seconds or until hot. Drizzle sauce over chicken and serve.
- Place spinach in microwave-safe bowl and cover; microwave on HIGH 4–5 minutes or until tender. Drain, if needed.
- Stir in butter and seasoning, and serve.
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