Prep 25 mins
Cook 2 hrs
This is not your traditional Texas barbequed ribs, but an easier version that is cooked in your oven. From a July 1985 issue of Bon Appetit in the "Cooking for Two" section featuring a Terrific Texas Barbeque. The recipe is easily doubled or tripled.
- 2 lbs beef short ribs, trimmed
- 1 medium onion, chopped
- 1 bay leaf
- salt & freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 medium celery, chopped
- 1⁄2 small green bell pepper, seeded and chopped
- 1 medium garlic clove, minced
- 1 cup catsup
- 1⁄4 cup red wine vinegar
- 2 tablespoons liquid smoke
- 1⁄2 teaspoon dried basil, crumbled
- 1⁄2 teaspoon dried oregano, crumbled
- 1⁄2 teaspoon cumin
- Combine short ribs, half of onion, bay leaf and salt and pepper in large pot.
- Cover with cold water and bring to boil.
- Let boil 5 minutes, skimmimg foam from surface.
- Reduce heat, cover and simmer until ribs are tender, 1 to 1 1/4 hours.
- Drain ribs well, reserving 1 cup cooking liquid.
- Heat oil in medium saucepan over medium-low heat.
- Add remaining onion,celery,bell pepper and garlic and cook until softened, about 10-12 minutes.
- Add reserved cooking liquid and remaining ingredients and simmer until sauce is thick, about 30 minutes.
- Preheat oven to 350 degrees.
- Arrange ribs in baking dish, spoon sauce over and cover with foil.
- Bake until heated through, about 30 minutes.
- Serve immediately.
I was so excited to find this recipe, because I had made the recipe back in 1985 when it was published, and I recall really liking it. However, while it was very good, it was not quite as wonderful as I recalled. I found that the cumin really overwhelms the barbecue sauce and, if that could be corrected, it would be truly wonderful. Thanks for sharing this old favorite!