Sunday, October 26, 2014

RECIPE: Country Beef Ribs

These can be slow cooked on the Stove, in the Oven, in a Crock Pot, or in a Dutch Oven.  This has a savory sweet and sour tomato base.

4-5 lbs         Country Beef Ribs
½                Onion  Chopped
4 stalks        Celery Chopped
4                 Carrots Sliced            
14.5 oz Can  Chopped tomatoes and liquid
6 oz Can      Tomato Paste
1 C              Water
½ C             Vinegar
¼ C             Brown Sugar
3 Tbsp.       Agave Nectar
2 Tbsp.       Cilantro (Dried leaves)
2 Tbsp.       Worcestershire Sauce
1 Tsp.         Garlic Powder
½ Tsp.        Sea Salt
½ Tsp.        Black Pepper ground

½ C             Water
3 Tbsp.      Corn Starch

Cooked Rice to serve 4 people  (Prepare the rice at the end of the rib cooking cycle)

Combine all the ingredients in your cooking pot, except the Thickener Water and Corn Starch, and the rice.  The thickener is added at the end of the cook cycle.   

Cook the Ribs and added ingredients 4-6 hours on a low heat about 275-300°.  A crock pot might require 8-12 hours depending on if the pot has adjustable heat, or a low and high cooking setting.  This is a great recipe to throw together and cook all day. Trying to speed up the cooking by using higher heat, will only produce tough meat. 

Taste test for sour or sweetness, plus the salt, toward the end of the cooking cycle.  If not sweet enough add more Agave.  If you like it less sweet and more tart add more vinegar in small increments to taste.  

Once the meat is tender, thickened sauce by whisking the ½ Cup of water and Corn Starch together…then whisk into the cooking ribs and sauce. Stir and let thicken.  Serve over cooked prepared rice.

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