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My mother’s greatest brief rib recipe


As chilly climate units in, I begin craving my mother’s well-known brisket recipe. My mother, whose title is Pearl, cooks like I love to do – simply tosses the whole lot collectively, not measuring something. The brisket recipe is like that, too – for years, I’ve tried to get a stable recipe for it, however all I’ve gotten is ‘you want a double-point brisket and LOTS OF PRUNES!’

My daughters and I really like prunes, and I at all times have them within the pantry. We often eat them out of hand – they’re a wholesome, versatile snack (prunes filled with nut butter, anybody?), and with their boron, potassium, and vitamin Okay, they’re additionally good for bone well being. 

short rib recipe

Fortunately, I labored with California Prunes some time again, which was kind of a dream come true for me. That’s as a result of I had a TON of prunes in my pantry, but it surely was additionally my likelihood to share the prune love AND my mother’s well-known brisket recipe – I’ve cracked the code!

For this recipe, I’ve used bone-in brief ribs as a substitute of brisket, and served them atop of polenta. It’s a hearty, candy, and savoury dish that’s perfection for chilly climate meals and for freezing!

best short rib recipe

When you use a brisket, it’s the very same course of. Get a double level brisket – that’s a WHOLE brisket, not only a single level. It’s a big piece of meat, but it surely shrinks down by lots throughout cooking, so don’t fear that it’s too large. I additionally freeze a bunch of the brisket after I make it, which signifies that I’ve an incredible meal anytime I need it. Simply pull it out of the freezer and microwave it till it’s sizzling.

best brisket recipe

When you’re not into polenta for some purpose, it’s also possible to use potatoes or noodles as a facet for this brief rib/brisket recipe. Don’t overlook the greens! I’ve to say that, I’m a dietitian.

best short rib recipe

  • 4
    kilos
    of bone-in beef brief ribs
  • 1
    cup
    packed California Prunes
  • 2
    medium yellow onions
    diced
  • 1/3
    cup
    + 2 tablespoons ketchup
  • 1/2
    cup
    + 3 tablespoons smoky bbq sauce
  • 1/2
    cup
    hen broth + 1/2 cup water
  • 3
    tablespoons
    soy sauce
  • 2
    cloves
    garlic
    minced
  • 2
    sprigs thyme
  • Canola or different impartial oil
  • Salt and pepper
  • 1
    cup
    polenta or cornmeal
  • 2
    cups
    water
  • 2
    cup
    hen broth
  • 2
    tablespoons
    butter
  • Salt and pepper
  1. Preheat oven to 350F.

  2. Season the ribs with salt throughout.

  3. In a heavy Dutch oven on the stovetop, warmth a pair tablespoons of oil and brown the ribs on all sides. Take away and put aside on a plate.

  4. In the identical oil, brown the onions, then add the garlic and prepare dinner for an additional minute. Add the prunes, then lay the ribs on high and add the ketchup, bbq sauce, soy, thyme, salt, pepper, broth and water.

  5. Cook dinner within the oven, coated, for two.5 hours, turning the ribs and ‘mashing the prunes up’ as Pearl says – each 30 minutes or so.

  6. Put together the polenta by bringing 2 cups water and 1 cup broth to a boil and whisking in cornmeal. Whisk within the remaining cup of broth and simmer till thickened, round 15 minutes. Drop in butter, and season with salt and pepper

 

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