Old West Bbq Short Ribs And Noodles Recipes

Steps:

• Put short ribs on a broiler pan and broil until well browned to remove excess fat.
• Put ribs in crock pot.
• In a medium skillet, melt butter and saute onion until golden, pour in ketchup, soy sauce, vinegar and brown sugar.
• Heat until blended.
• Pour over ribs.
• Cover, cook on low 8 hours.
• Cook noodles per package directions.
• Serve ribs over noodles.

Steps:

• In a Dutch oven, combine ribs, water, onion and vinegar; bring to a boil. Reduce hat; cover and simmer for 1 hour, turning ribs occasionally. Drain., Place ribs in a single layer in an ungreased 13-in. x 9-in. baking dish. Combine sauce ingredients; spoon over ribs. Bake at 325°, covered, until meat is tender, about 1-1/4 hours.

Steps:

• Preheat the oven to 300 degrees F. Arrange the short ribs in a 13-by-9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve.

Steps:

• In a large Dutch oven, brown ribs in cooking oil, drain.
• Combine onions, tomato sauce, 1 cup water, brown sugar, vinegar, salt, dry mustard, Worcestershire sauce and add to ribs.
• Simmer, covered about 3 hours or until ribs are tender.
• Add additional water and noodles, cover and cook until noodles are tender.

Steps:

• Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
• Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
• Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
• Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

Steps:

• Remove the thin papery skin on the back of each rack of the ribs or ask your butcher to do it.
• Place the ribs in a roasting pan and pour the bourbon over them.
• Let marinate in the refrigerator for 1/2 hour, turning the ribs several times.
• Meanwhile, combine the ingredients for the rub in a bowl and stir to mix.
• Pour off and discard the bourbon.
• Sprinkle the ribs on both sides with 2/3 of the rub, patting it in with your fingers.
• Let the ribs marinate for 1 hour, while you light your grill.
• Set up your grill for indirect grilling and smoking, using wood chips and adjust the heat to 300 degrees.
• Arrange the ribs on a rack in the center of the grill away from the heat and cook until very tender and the meat has pulled away from the ends of the bones, 1 1/4 to 1 1/2 hours.
• The last 15 minutes, brush the ribs with 1/3 cup sauce.
• Sprinkle with the remaining rub.
• Serve the remaining barbecue sauce on the side.

Steps:

• Place the ribs in an ungreased 13-in. x 9-in. baking pan. Cover with foil. Bake at 325° for 1-1/2 hours or until just tender; drain. Combine remaining ingredients; spoon over ribs. , Bake, uncovered, 45 minutes longer, basting occasionally. Cut into serving-size pieces.

Steps:

• 1. Sprinkle beef evenly with 1/4 teaspoon salt and pepper; dredge in flour. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add beef to pan; cook 4 minutes or until browned, turning occasionally. Add 2 1/2 cups water, scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes or until fork-tender. Remove beef from pan; cover and keep warm. Remove cooking liquid from pan; reserve cooking liquid. 2. Heat skillet over medium heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add carrot and onion; cook 4 minutes, stirring occasionally. Add mushrooms and 1/2 teaspoon salt; cook 5 minutes, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add tomato paste, and cook for 30 seconds, stirring frequently. Stir in reserved cooking liquid; bring to a boil. Reduce heat, and simmer for 6 minutes or until slightly thickened. 3. Bring 3 quarts water and remaining 1 tablespoon salt to a boil in a large saucepan. Add noodles; cook 5 minutes or until al dente. Drain; serve noodles with ribs and sauce.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven, and brown the ribs on all sides, about 5 minutes, working in batches if necessary. Sprinkle ribs with salt and black pepper as they brown. Transfer cooked ribs to paper towels to blot up extra oil.
• Stir the onion rings and carrots into the same pot, and cook and stir until the onions turn translucent and start to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 more minute. Mix in tomato sauce, barbeque sauce, and beef broth; bring the sauce to a boil, and simmer for 1 minute to blend flavors. Stir in the browned ribs.
• Cover the pot, and bake in the preheated oven until the rib meat is very tender, about 2 1/2 hours. Turn the ribs occasionally while cooking. Season to taste with salt and black pepper before serving hot.

Steps:

• Cut spareribs into two-rib sections.
• Combine remaining ingredients and brush outside curve of spareribs with sauce.
• Arrange in single layer, sauce side down, in a shallow baking pan.
• Brush top of the ribs with sauce.
• Cover with aluminum foil and bake at 375F for 45 minutes. Remove foil and poru off any excess fat.
• Brush with sauce.
• Continue baking, uncovered about an hour longer, or until ribs are tender, brushing about 4 times with remaining sauce.