OLD-FASHIONED BEEF STEW
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams
PORTER'S SMOKED DINO BEEF RIBS
Provided by Food Network
Time 8h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- For the beef rib rub: Combine the sugar, paprika, granulated garlic, granulated onion, salt, chipotle and black pepper in a bowl.
- For the smoked dino beef ribs: Coat the beef ribs in the Worcestershire sauce. Liberally season with the beef rib rub. The more rub, the better. Smoke with fruit wood at approximately 260 degrees F until tender, about 8 hours. A thermometer or toothpick should slide in and out of the meat with little to no resistance.
OLD-SCHOOL SOUTHERN BARBECUE SPARE RIBS
barbecue ribs have changed a lot. Complex barbecue rubs consisting of salt, sugars, spices, and herbs are very common these days as seasoning for ribs. Barbecue cookers with great temperature control make it unnecessary to baste or mop the meat, and barbecue sauce has become as popular as catsup. The flavors in this recipe are...
Provided by Lynnda Cloutier
Categories Ribs
Number Of Ingredients 16
Steps:
- 1. at least a half hour and up to four hours before you plan to cook the ribs, peel the membrane off the back of the ribs and cut the flap off. Trim any excess of fat. Mix the salt, pepper, granulated garlic, and onion powder in a small bowl. Mix well. Season the ribs on both sides with the mixture. Refrigerate.
- 2. To make the mop, in a medium pan over medium heat, heat the oil. Add the onion, garlic, and chili. Cook for about four minutes, stirring often, until the onion is soft. Add the Apple juice, vinegar, catsup, and Worcestershire sauce, soy sauce, and hot sauce. Mix well and cook for 10 minutes, stirring occasionally. Let rest for 15 minutes to steep. Strain the mop mixture through cheesecloth or small strainer, then transfer to a spray or squeeze bottle. Set aside.
- 3. Prepare grill for cooking over indirect heat at 250° using Hickory and cherry wood for flavor. Place the ribs, meaty side up, directly on the cooking grate and close the lid. Cook for 1 1/2 hours without opening the lid. Spray or drizzle some of the mop, on the ribs and cook for another 30 minutes. Spray or drizzle more of the mop, flip, and spray or drizzle again. Repeat every 30 minutes until the ribs are tender. This should take 5 to 6 hours total. Check for doneness by sticking a toothpick down into the meat, between the bones. It should slide in easily. Transfer the ribs, meaty side down, to a cutting board. With a sharp knife, cut through the slab completely at each rib. Flip the ribs back over and transfer them to a platter. Serves 4 to 6.
OLD-FASHIONED IRISH STEW
This recipe comes from an August 1986 issue of Bon Appetit that featured an article titled "An Irish Ramble" that included recipes from Houses and Hotels in Ireland. Americans usually use lamb shoulder for Irish stew, but in Ireland neck slices are the thing. And here's some advice every good Irish cook heeds; "A stew boiled is a stew spoiled," meaning, keep the kettle at a simmer.
Provided by Leslie in Texas
Categories Stew
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mince lamb fat; cook in heavy Dutch oven over high heat until fat renders, stirring frequently, about 5 minutes.
- Strain drippings and return to Dutch oven; heat over medium high heat.
- Pat lamb dry with paper towels, add in batches (do not crowd) and cook until brown, about 5 minutes per side.
- Transfer to large bowl using slotted spoon.
- Add sliced and chopped onions,carrots and sliced potato to pan and cook until light brown, stirring frequently, about 5 minutes.
- Return lamb to pan, spooning vegetables on top; add stock.
- Reduce heat, cover and simmer gently 1 hour.
- Add quartered potatoes, pushing into liquid.
- Cover and simmer until potatoes and lamb are tender when pierced with fork, about 35 minutes.
- Drain liquid from pan into large heavy skillet; degrease cooking liquid.
- Boil until reduced by half, about 15 minutes; return to stew.
- Mix in 2 tablespoons parsley and season to taste with salt and pepper.
- Ladle stew onto heated platter, sprinkle with remaining parsley and serve.
Nutrition Facts : Calories 143, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.4, Sodium 346, Carbohydrate 31.9, Fiber 4.8, Sugar 8.1, Protein 4
CLASSIC BARBECUED RIBS
These are some classic ribs that your mother used to make.
Provided by Ryan Hagen
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 1h40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle ribs with garlic salt and place into a roasting pan.
- Stir ketchup, vinegar, sugar, celery salt, chili powder, salt, dry mustard, paprika, and black pepper together in a bowl; pour over the ribs.
- Cook, basting with the pan drippings every half-hour, until the meat pulls away easily from the bone, about 90 minutes.
Nutrition Facts : Calories 907.5 calories, Carbohydrate 29.1 g, Cholesterol 240.2 mg, Fat 61 g, Fiber 0.8 g, Protein 59.3 g, SaturatedFat 22.2 g, Sodium 3010.7 mg, Sugar 26.3 g
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