Worcestershire Ribs Recipes

Steps:

• Preheat the oven to 200 degrees F.
• Generously season the short ribs with salt and pepper.
• In a large pan add the grapeseed oil and heat until screaming hot. Place the short ribs in the pan and hard sear them on all sides. Once the ribs are nice and seared, remove them from the pan.
• Deglaze the pan with a cup of the homemade Worcestershire sauce.
• Place the short ribs in a roasting pan with the deglazed juice from the seared pan.
• Cover the short ribs with more of the Worcestershire sauce; cover the roasting pan with foil and place in the oven for 12 hours.
• Reduce some of the Worcestershire braising liquid to a thick sauce. Serve with horseradish smashed potatoes, and caramelized mirepoix (onions, carrots, celery).
• In a large stockpot, add the olive oil, onions, celery, carrots, and jalapeno pepper. Cook the vegetables, stirring frequently, until caramelized. Add the anchovies, garlic, tamarind paste, ginger, peppercorns, cloves, vinegar, and molasses to the pot. Simmer for approximately 1 hour, stirring occasionally, until most of the vinegar taste is gone.
• Add the demi glace to the pot. Simmer the mixture for 1 more hour, stirring occasionally. Season, strain through a fine mesh strainer and chill.

Steps:

• For the Worcestershire sauce:
• In a large stockpot, caramelize the onions, carrots, and celery. Add the anchovies, garlic, jalapeno, ginger, peppercorns, cloves, vinegar, tamarind paste, and molasses. Simmer for approximately 1 hour, stirring occasionally, until most of the vinegar taste is gone. Add the demi glace. Simmer for 1 hour, stirring occasionally. Season, strain through a fine mesh strainer and chill.
• For the short ribs:
• Make sure your short ribs are cleaned of any sinew. You can ask your local meat butcher to remove all sinew. Generously season the short ribs with salt and pepper. Get a large pan screaming hot with grapeseed oil. Place the short ribs in the pan and hard sear them on all sides.
• Once they are nice and seared remove them from the pan. Deglaze the pan with a cup of your Worcestershire sauce. Place the short ribs in a roasting pan with the deglazed juice form the seared pan. Cover the short ribs with more of the Worcestershire sauce; cover the roasting pan with foil and place in a 200 degree F oven for 12 hours.
• Serving suggestions:
• Reduce some of the Worcestershire braising liquid to a thick sauce. Serve with Horseradish smashed potatoes, and caramelized mirepoix (carrots, onions, celery).
• For a Bunny Chow: Purchase white bread dinner rolls from your local grocery. Cut off a silver dollar-size piece off the top of the roll. Using your finger, gently dig out the bread, making a hole in the bun. Be careful NOT to make a hole in the bottom of the bun so your short ribs don't leak out.
• In a separate pot heat up some of the short ribs and your sauce, make sure that the short ribs break up a bit. Once the short ribs are a yummy gooey consistency spoon some of the mixture into the bun.
• Place some horseradish on top of the mixture and serve.

Steps:

• Preheat oven to 450°. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once., Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion, celery and carrot; cook and stir until tender, 10-12 minutes. Add garlic and thyme; cook 1 minute longer. Stir in flour until blended; gradually stir in water and wine. Add bouillon and parsley, stirring to dissolve bouillon., Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered, 2 to 2-1/2 hours or until meat is tender., Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs.

Steps:

• Whisk first 6 ingredients in medium bowl to blend. Place ribs in single layer in 13x9x2-inch glass dish. Pour marinade over ribs, turning to coat both sides. Cover and refrigerate overnight.
• Preheat oven to 350°F. Pour marinade from ribs into small saucepan. Boil marinade until reduced to 1 1/4 cups, about 7 minutes. Line large roasting pan with foil. Arrange ribs, rounded side up, in single layer in prepared pan. Season ribs with salt and pepper. Bake 10 minutes. Brush both sides of ribs generously with marinade. Bake ribs until glazed and tender, basting top of ribs frequently, about 40 minutes. Cut ribs between bones into individual ribs.
• Meanwhile, prepare barbecue (medium-high heat) or maintain oven temperature. Grill or bake ribs until deep brown, turning frequently, about 10 minutes. Serve hot.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
• In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
• Preheat grill for medium heat. Position grate four inches above heat source.
• Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.