Nothing compares to the tender, spicy taste of BBQ beef ribs. Beef ribs are easy to make if you know how. The trick is to cook the ribs long enough that the meat is falling off the bones. This recipe will take two and a half hours to cook. The temperature to cook the ribs on is 350 degrees F.
I cook my ribs in a blue enamel ware oval covered pan. If you don’t have one of these pans, you can use any pan and cover it with aluminum foil.
The first step is to assemble your ingredients. If you have a large rack of ribs, you will want to cut them down so they will fit in a frying pan or an electric skillet. Try to leave three bones per section of meat.
3/4 cup flour
1 tablespoon chicken fat or bouillon
2 tablespoons safflower oil or olive oil
2 tablespoons dried rosemary or 3 1/2 tablespoons finely chopped fresh rosemary
1 tablespoon dried savory
1 1/2 cups red wine
2 cups beef broth
1 teaspoon soy sauce
1 Tablespoon A-1
To taste: garlic powder, McCormick’s Montreal Steak Spicy Grill Seasoning, salt and fresh ground pepper
Begin by putting the rosemary, chicken fat or bouillon and oil into a frying pan.
Cook over medium heat until the mixture begins to gently bubble.
Flour the beef ribs so all the sides are covered. Then put the ribs, one section at a time into the frying pan.
Brown the ribs.
As the ribs brown, set them into the pan that they will be baking in. Once all the ribs are in the pan, add the additional spices to taste as well as the soy sauce and A-1 sauce.
Pour the beef broth and wine in the bottom of the pan. Then add enough water so the liquid is covering the sides of the ribs. See the photo above to get a better idea of how much water to add.
Cover the pan and place it in a 350 degree F oven. Set the timer for one hour. When the timer goes off, check the ribs to make sure there is still plenty of water in the pan. If there is not enough water in the pan at that point, add more being careful not to get it on the top of the ribs.
Put the pan, covered back into the oven for another hour. When that hour is up, check the ribs. The meat should be tender enough that it will easily fall away from the bone using a fork.
Once the beef ribs have cooked for two hours, remove the pan from the oven, remove the lid, check the water level one last time. If it is low, add more water.
Before putting the ribs back into the oven for the final half hour of cooking, cover the top of the ribs in BBQ sauce. How much you use will depend on what your family likes. I like to put it on thick. Remember the heat will cause it to run and thin.
Cover the pan again and put it back in the oven. Set your timer for thirty minutes. When the timer goes off, the beef ribs are done.
Filed under Elegant Cooking Main Meals, Meat Recipes by on Dec 10th, 2009. 15 Comments. 
An easy way to add an elegant touch to any meal is to dress up the butter. A plain glass dish will work fine for this. If you have a fancy butter dish, that will work too.
I use an ice cream scoop to dip the butter out of the large butter dish. I prefer the round shape, but if you have chocolate molds or candy molds, you can mold your butter into any shape you prefer.
Once the butter is molded, add edible flowers, leaves or even a sprinkling of your favorite spices. For the butter above, I chose lavender buds, dried dill weed and a sprinkling of chili powder. Since the butter was being used on dinner rolls, this combination of spices worked fine.
Experiment with your favorite combinations. Be sure to keep your butter refrigerated until time to serve it. You wouldn’t want to go to all that work to make an elegant presentation and find out it had melted before anyone got to see it.
My design above is random, but another idea is to use the flowers, herbs and spices to make a design. Have fun with this, don’t stress and remember if it doesn’t turn out right, no one will ever know. Part of the fun of edible art is eating your mistakes!
Filed under Butter, Stylish Edible Decor by on Dec 31st, 2009. 1 Comment.
