Recipe courtesy of M. Lee Leuschner
Directions for: Oven-Barbecued Short Ribs with Creamy Chili Biscuits
Ingredients
Oven-Barbecued Short Ribs3 lb(s) beef, simmering, short, ribs
3 Tbsp vegetable oil
2 large onion, coarsely, chopped
3 large cloves garlic, minced
2 19 oz stewed tomato
2 cup beef stock
cup cider vinegar
cup packed brown sugar
3 Tbsp Worcestershire sauce
2 Tbsp Dijon mustard
1 tsp salt
1 tsp hot pepper sauce
tsp pepper
tsp paprika
tsp turmeric
8 sprigs fresh parsley
2 thin slices lemon
1 lb(s) potato, (about 2), peeled, and, cubed
1 lb(s) carrot, peeled, and, cut diagonally in 2-inch thick slices
Chili Biscuits1 Tbsp butter
1 onion, finely, chopped
1 large clove garlic, finely, chopped
2 cup flour
1 Tbsp baking powder
2 tsp chili powder
1 tsp salt
cup grated parmesan cheese
2 Tbsp minced fresh coriander
2 Tbsp minced fresh parsley
1 cup whipping cream, (approximately)
Directions
Oven-Barbecued Short Ribs1. One Day Ahead: Arrange ribs in single layer in large shallow roasting pan. Broil 4 inches (10 cm) from heat, turning often, for about 10 minutes or until browned.
2. in Dutch oven, heat oil over medium heat; cook onions and garlic, stirring occasionally, for 10 minutes or until translucent.
3. Add tomatoes, stock, vinegar, sugar, Worcestershire sauce, mustard, salt, hot pepper sauce, pepper, paprika, turmeric, parsley and lemon slices. Add ribs and pan drippings; bring to boil. Cover and transfer to 350F (180C) oven; bake for about 2 hours or just until ribs are tender.
4. Add potatoes and carrots. Bake, covered, for about 1 hour or until vegetables are tender. Discard parsley and lemon. Let cool for about 30 minutes. Refrigerate for 24 hours. Remove fat from top.
5. One Hour before Serving:Bring ribs to simmer over medium-high heat, stirring occasionally.
Chili Biscuits1. Meanwhile, in small skillet, melt butter over medium heat; cook onion and garlic, stirring occasionally, for about 5 minutes or until softened. Let cool.
2. in large bowl, whisk together flour, baking powder, chili powder and salt; stir in cheese and parsley. Blend in onion mixture. Drizzle cream over top, mixing with fork just until dough comes together and adding more cream if necessary.
3. Turn out dough onto lightly floured surface; knead about 10 times. Roll out to 1/2-inch(1 cm) thickness. Using 2 1/4-inch (5.5 cm) round cookie cutter, cut out circles; arrange over ribs.
4. Bake, uncovered in 450F (230C) oven for about 15 minutes or until biscuits are puffed and no longer doughy underneath.
See more: Pastry, Dinner, Broil, North American, Main, Rice/Grain, Beef, Winter, Bake, Potatoes, Vegetables