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Old 07-15-2008, 09:55 PM
 
Location: Northern VA
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I got 3 from the store yesterday for $1.50 (on clearance). I have never had beef ribs, but I'd like to make these for my husband's lunch. Anyone have a good recipe for them? I'm open to anything except saurkraut, tomatoes (like swiss steak type) or grilling (no time).
Thank you.
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Old 07-17-2008, 12:45 PM
 
Location: Near Devil's Pond, Georgia
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Are they similar to short ribs?
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Old 07-17-2008, 10:14 PM
 
Location: Northern VA
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no. They don't seem to be.
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Old 07-18-2008, 12:57 AM
 
Location: Near Devil's Pond, Georgia
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Default Maybe these ideas will work

I'm not sure how tender they are supposed to cook up. You could parboil them a bit and then apply a glaze or sauce to them, finishing them off in the oven or on the grill. Tasty flavoring might involve a sesame ginger type sauce or a simple Teriyaki...maybe an orange glaze or a barbeque sauce of your choice. You could also braise them with garlic, red pepper, onion, and black pepper for seasoning in some apple juice, beer, or vinegar as another example.

Here are a couple of recipes for beef short ribs that might also work with the ribs YOU have, although modification might be required because of the relative tenderness of the meat involved:


Beef 230 (Ribs 30 - Short Ribs 10 - German Short Ribs)

3 to 4 lbs. meaty beef short ribs
1½ cup Weihenstephaner Hefeweissbier Bier (or your favorite dark German beer)
3 tbsp. brown sugar
3 tbsp. vinegar
¾ cup chili sauce
1 tsp. dry mustard
½ tsp. chili powder
½ tsp. paprika
2 medium onions, sliced

1. Preheat oven to 300°F.
2. Brown ribs in hot oil in heavy skillet. Do not allow ribs to touch; brown on all sides. Transfer ribs to heavy Dutch oven; add onions.
3. Deglaze skillet with ½ cup beer. Add to Dutch oven.
4. Combine all other ingredients and pour over ribs and onions.
5. Cover tightly and bake for 2½ to 3 hours. Add more beer only if necessary to moisten sauce.
6. Sauce can be thickened with cornstarch if desired.
7. Serve with noodles or boiled potatoes.


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Beef 240 (Ribs 40 - Short Ribs 20 - Short Ribs in Coconut Milk)

"Beef short ribs do exceptionally well in the pressure cooker, emerging nicely defatted and utterly succulent. This recipe is basically an upscale rendering of Vietnamese beef stew. When it first emerges from the cooker, the sauce is thick like caramel. If you chill it overnight, the fat will separate and leave you with a much thinner sauce."

4 thick-cut beef short ribs, about 6 ounces each
oil for sautéing
1 can coconut milk
1 tablespoon fish sauce
1 cinnamon stick
4 whole cloves
1 1-inch length fresh ginger, peeled and cut into shreds
1 pod star anise

Sauté beef in oil in bottom of pressure cooker until well-browned. Add coconut milk, fish sauce, cinnamon, cloves, ginger and anise. Lock on the lid and cook for 40 minutes under full pressure. Quick-release the pressure under cold running water or with the quick-release mechanism.

Yields 2 servings

Last edited by buckhead; 07-18-2008 at 12:58 AM.. Reason: To correct formatting
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Old 07-20-2008, 04:39 PM
 
Location: Northern VA
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Thank you. Apparently stores like to change the names to get them to sell better. These are simply beef ribs.
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