Brisket with Stone Ground Mustard

Sorce	biggazillakilla
Ingridients	Brisket Ingredients: 1 (3-pound) beef brisket 6 cups water 1/4 cup chopped fresh parsley 4 ribs celery, cut into 2-inch pieces 4 medium carrots, cut into 2-inch pieces 2 medium onions, cut into 2-inch pieces 1 teaspoon salt 1 teaspoon coarsely ground pepper 1 teaspoon dried thyme leaves 2 bay leaves Sauce Ingredients: 3 tablespoons all-purpose flour 1/2 cup country-style Dijon mustard 1/2 cup currant jelly 1/2 cup whipping cream 1 teaspoon Worcestershire sauce
Instructions	Place brisket in 5-quart saucepan or Dutch oven; add water. Add all remaining brisket ingredients; bring to a full boil. Cover; cook over medium-low heat until brisket is fork tender (2 1/2 to 3 hours). Remove bay leaves. Place brisket and vegetables on serving platter; reserve 1 1/2 cups broth. Place 1 1/2 cups reserved broth in same pan; stir in flour with wire whisk. Cook over medium heat, stirring occasionally, until smooth and bubbly (2 to 3 minutes). Stir in all remaining sauce ingredients. Continue cooking, stirring occasionally, until sauce is thickened (4 to 5 minutes). Serve over carved brisket and vegetables.

Braised Short Ribs in Tomatoes

Sorce	Ness
Ingridients
Instructions	Combine the flour, salt, white pepper, and cayenne on a large platter. Dip the short ribs in the mixture to coat lightly on all sides. Remove excess flour by patting the ribs briskly with your hands; set aside. Heat the olive oil in a large, heavy stockpot over medium-high heat. Brown the ribs on all sides, in batches if necessary, and transfer to a platter. Pour off and discard about half of the fat in the pan. Reduce the heat to low, add the onion, celery, carrot and garlic; cook until nearly golden, about 10 minutes. Occasionally scrape and stir the bottom of the pan with a wooden spoon to loosen any browned bits of meat. Stir in the tomatoes, water, tomato paste, oregano, bay leaf, salt pepper and red pepper flakes. Turn the heat to medium-high and bring the sauce to a boil. Add the browned ribs, reduce heat to low, and simmer, covered, about 3 hours. Check the pot and stir occasionally to prevent scorching. When done, the meat should fall off the bone when gently scraped with a wooden spoon or fork. Before serving, lift the meat out with a slotted spoon or tongs and place on a platter. With a ladle, skim off and discard any fat that has risen to the top. Remove the bay leaf. Spoon the remaining sauce over the meat and serve over a bed of pasta such as penne.

Hawaiian Barbecued Beef Ribs

Sorce	SindroM
Ingridients
Instructions	To prepare sauce: in a small saucepan combine all the ingredients. Cook over medium heat to dissolve the sugar, but do not boil. Remove the marinade from the heat and let it cool. Set it aside until you are ready to marinate the ribs. To barbecue the ribs: two hours before your barbecue, spread the ribs out in a roasting pan, large enough to hold them in a single layer. You may need to divide the meat between two pans. Pour the sauce over the ribs, making sure all the meat is well covered. Turn and rub the ribs with the sauce several times during the marinating period. Refrigerate until ready to cook. When the fire is ready, position the rack 3-inches above the heat source. Remove the ribs from the marinade and reserve the marinade in a bowl or pitcher, including any excess scraped off the ribs. Bring the marinade in a saucepan to a boil and cook, boiling for 5 minutes. Set aside. Place the ribs on the grill and sear for 10 minutes on each side. Spoon on the reserved marinade at little at a time after each turn. Cook for 5 minutes, then turn and baste the second side. Continue turning and basting every 5 minutes until the ribs are done, 30 to 40 minutes. The meat should be slightly pink on the inside and crusty brown on the outside.

Barbecued Beef Short Ribs

Sorce	MichaelElecTroniXpress
Ingridients
Instructions	Preheat the oven to 350*F (175*C). Cut the strips of short ribs, between each bone, into pieces. In a small bowl, combine the salt, black pepper, and red pepper flakes. Sprinkle all over the pieces of beef. Place in a 13 x 9 x 2-inch baking pan. Sprinkle with the onion, celery, bell pepper, and garlic. Bake, covered with aluminum foil, for 1 1/2 hours. In a bowl, stir together the barbecue sauce and steak sauce. Pour over the ribs and bake for 1 1/2 hours longer or until the meat is tender when pierced with a fork, turning the ribs every half hour.

Maple-Glazed Beef Short Ribs

Sorce	vwvrNana
Ingridients	Ribs Ingredients: 4 pounds beef short ribs 5 cups water Glaze Ingredients: 1/4 cup LAND O LAKES® Butter 1 medium (1/2 cup) onion, chopped 1 cup pure maple or maple-flavored syrup 1/2 cup apple cider 1/4 cup soy sauce 2 tablespoons stone-ground mustard 1/2 teaspoon salt
Instructions	Combine ribs and water in 5-quart saucepan or Dutch oven. Cover; cook over medium heat, stirring occasionally, until water comes to a full boil (10 to 15 minutes). Reduce heat to low; cook until ribs are tender (30 to 35 minutes). Drain; pat dry. Meanwhile, heat one side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Make aluminum foil drip pan; place opposite coals. Melt butter in 2-quart saucepan until sizzling; add onion. Cook over medium heat, stirring occasionally, until onion is softened (6 to 8 minutes). Stir in all remaining glaze ingredients. Continue cooking, stirring occasionally, until mixture comes to a full boil (6 to 8 minutes). Reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly and flavors blend (15 to 20 minutes). Reserve 1/2 cup glaze. Place ribs on grill over drip pan. Cover; grill, turning occasionally and brushing with reserved 1/2 cup glaze, until ribs are fork tender and heated through (20 to 25 minutes). Serve with remaining hot glaze.

Tex-Mex BBQ Beef Ribs

Sorce	orangeguru
Ingridients
Instructions	Trim fat from ribs. Cut ribs into serving-size pieces. Place in a large cooking pot or Dutch oven. Add water to cover ribs. Bring to a boil; reduce heat, cover and simmer for 1 1/2 to 2 hours or until tender. Drain ribs. Meanwhile, heat oil in a small saucepan over medium-hot heat. When hot, add chili powder and oregano and cook, stirring constantly, for a few seconds. Immediately add remaining ingredients, bring to a boil; reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. In a covered grill arrange medium-hot coals (350* to 400*F / 175* to 205*C) around a drip pan. Place ribs on grill rack over drip pan. Brush with sauce. Cover and grill for 15 to 20 minutes or until nicely browned, brushing occasionally with sauce. Serve ribs with any remaining sauce.

Winter BBQ Beef Ribs

Sorce	IndonesiansOnline.com
Ingridients
Instructions	Place beef short ribs on rack in broiler pan so surface of beef is 3 to 4-inches from heat. Broil about 20 minutes or until well-browned, turning as needed. Place in Dutch oven. Heat oven to 350°F. Add remaining ingredients; bring to a boil. Cover tightly and cook in 350°F oven 1 1/2 to 2 hours or until beef is fork-tender. Remove ribs. Skim fat from sauce. Serve sauce with ribs.

Spicy Ribs

Sorce	odnanet
Ingridients
Instructions	Place seasoning, vinegar, chiles and bouillon in blender; cover. Blend until smooth. Pour mixture into large bowl. Add ribs; stir to coat. Cover; refrigerate, stirring occasionally, for 1 hour. Preheat oven to 350°F. Line baking sheet with foil. Place ribs on prepared baking sheet. Bake for 35 to 45 minutes or until no longer pink near bones.

Spicy Beef Ribs

Sorce	tome
Ingridients
Instructions	Combine onion, olive oil, lemon juice, mustard, crumbled red chile peppers and garlic in a small bowl. Mix well and pour over short ribs; marinate, covered, overnight in the refrigerator. Preheat oven to 400°F. Drain ribs, reserving marinade, and place on a rack in a roasting pan, fat side up. Season with salt, pepper and cayenne pepper. Roast for 30 minutes. Reduce heat to 350°F and roast 1 hour more, or until meat is tender, basting occasionally reserved marinade. Serve warm.

Beef Rib Eye Roast with Potatoes, Mushrooms and Fancy Pan Gravy

Sorce	boebah
Ingridients
Instructions	Preheat oven to 350°F (175°C). In a small bowl mix together rosemary, garlic, salt and pepper; spread evenly over surface of roast. Place roast, fat-side-up on a rack in a shallow roasting pan. Insert a meat thermometer into the center of the roast, place pan in the center of the oven, and cook for 40 minutes. Toss potatoes with oil and add to the pan, stirring to coat with meat juices. Season with more salt and pepper, if desired. Return pan to oven and continue to cook for 20 minutes. Add mushrooms to the pan, stirring to coat, and continue cooking for 40 more minutes. Mix together butter and flour and set aside. Remove roast (thermometer should read 130°F (55°C) from pan and transfer to a cutting surface; let sit 15 minutes before carving. Transfer vegetables to a serving platter. Pour the pan juices into a small saucepan and skim off fat. Pour beef broth into pan juices, bring to a boil and let cook for 3 minutes. Lower heat, add flour mixture and tomato paste and whisk gently to incorporate. Carve beef and serve with gravy, mushrooms and potatoes.