Wednesday, January 12, 2011

Braised boneless beef ribs

Peter found a small package of boneless beef country ribs on special the other day. I still had a bit of my home-smoked jalapeno adobo to form the base of a marinade.

So I just made this up.

We’ve been heavily into roasting vegetables lately. As a side dish I sprayed green beans with generic Pam, salted and peppered them, and sprinkled them with asiago cheese. Roasted at 400 degrees for 12-15 minutes.

Peter made a really nice orzo and rice pilaf.

Braised boneless beef ribs
2 tbsp chipotle in adobo
¼ cup chicken stock
1 dried pasillo pepper, seeded and ground in spice grinder
2 tbsp vegetable oil
½ tsp black pepper
1 lb. boneless beef ribs

Mix together the first 5 ingredients. Coat the ribs with the marinade and refrigerate overnight.

Preheat the oven to 300 degrees.

Put the ribs and the marinade in a casserole with enough room so that they are not jammed together. Add ½ cup beef broth. Bake for 2 – 2 ½ hours, turning the ribs a couple of times. When tender, set aside to rest for 15 minutes. Eat.

Save the liquid from the casserole for another application (soon to come).


Pam said...

Stephen, it looks delicious. I love beef country ribs but they're so hard to find here. Never heard of pasillo pepper. This has to be a great spicy dish with your adobo. That's one fine dinner for you and Peter!

Mary Bergfeld said...

It sounds like the two of you had a fabulous meal and shared responsibility prepping the courses. It all sounds delicious. Have a great day, Stephen. Blessings...Mary

Unknown said...

That looks fantastic Stephen! I love the use of the adobo sauce...that underlying smokey flavor can't be beat!!

Chris said...

I have some dried pasilla chilies and I love them with beef so your recipe has my attention.

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