Golden Poppies our State Wildflower

Tuesday, December 16, 2014


This is a wonderful Winter dinner...hearty and very warm flavors with a kick.
Goes great with rice, any steamed grain or baked potatoes, pinto beans, any vegetables.
This is made with beef short ribs and feeds 4

4 pounds beef short ribs, fat trimmed
3tsp chili powder
whole cloves ( the spice not garlic)
2 cups sliced onion
1 x 1 pound can chopped tomatoes win their juice
1tsp sea salt
1 tbsp Worcestershire sauce
1/2 cup orange marmalade*
1/4 cup safflower oil
2tbsp all purpose or wholewheat flour
1/2 cup cold water

Stud each shot rib with 2 cloves.
In a Dutch oven  (covered roasting pan).
Place the studded short ribs and cover with the sliced onions.
Top with the chopped tomatoes and juice.
Sprinkle with chili powder and seasonings.
Bake in a preheated 350F oven , covered for 1 1/2 hours ( this may also be cooked in a crockpot for 1 hour on high and 2-3 hours on low), until meat is almost tender.

Remove the meat from the oven and then remove it from the liquid and place on a rack above a roasting pan, increase oven to 400f 

Pour the liquid from the braising into a pan and remove 1 cupful.
Mix this with the oil and marmalade.
Brush this mix over the ribs and bake in 400f oven on rack for 30 mins  or until richly glazed,and meat is tender.

While the ribs bake heat the remaining sauce in a saucepan and thicken with either cornstarch and water or all purpose flour and water.
Check seasonings and skim off any fat.
Serve with the  ribs to  be poured over, when served.

This is also great with ginger or lemon marmalade.

Feeds any wild bunch ..and keeps the house nice and warm too.

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