Beef Short Ribs

The Best Beef Short Ribs

These are the best Beef Short Ribs on the planet!  I know, I’m modest but this isn’t my recipe.  It’s just a real basic and classic way to cook them.  It’s pretty much a Roast Beef recipe with Mashed Potatoes and Gravy.  So, I really can’t take credit for it.  But I don’t mind showing you the easiest way to do it, from A to Z, to keep it short and simple.  Just know that you don’t have to do it exactly the way I do, so feel free to improvise.  This recipe can also be done in the oven or crock-pot if you don’t have the time to baby sit a pot on the stove.  Also, add your potatoes to the pot if you don’t want to make mashed potatoes.

Braised Beef Short Ribs

These ribs are nothing short of excellent and this really is, pretty much, just a Braised Beef Short Ribs recipe.  The only difference is that I don’t dust the ribs with flour, after I salt and pepper.  But feel free to do it, if that’s what you prefer.  There’s no special reason why I don’t or didn’t.  The truth is I just got in a hurry ,between cooking and filming, and I just added them to the pot before I realized.  And, as you can imagine, I completely pulled a Homer Simpson with a slap to the forehead and loud, “DOH!”  But, hey, can’t be perfect all the time.  This is, after all, the Poor Man’s Gourmet Kitchen.

Beef Short Ribs Ingredients:

3 to 4 Beef Short Ribs
Kosher Salt and Pepper

2 tbsp Olive Oil
1/2 Onion, chopped
1 Carrot Stick, chopped
1 Cellery Stick, chopped
2 Garlic Cloves, chopped
1 Sprig Taragon, chopped
1/4 cup Flour
1/2 cup Red Wine
1/2 cup Brandy
2 cups Beef Broth

Garlic Mashed Potatoes Recipe

Be sure to follow the instructions in the Beef Short Ribs video Tutorial and I’ll show you just how easy this recipe is to make.

Leg of Lamb with Sweet Chili Glaze

Asian Style Leg of Lamb

This Leg of Lamb recipe is phenomenal and I’m not just saying that.  It’s got all of the flare and Sweet flavor that any Lamb recipe should have.  It’s succulent, tender and it’s got a nice caramelized glaze that just can’t be denied.  Some could argue that it’s Asian influence makes this a Hawaiian recipe but I didn’t consult any Asian or Hawaiian recipes before I put this together.  Though, I do have plenty of experience with the majority of these ingredients, the variety, I think will shock you.

4 to 6 lbs Leg of Lamb

The secret to a great leg of lamb lies in the combination of a balanced flavor with a tender, slow and low roast.  How is this achieved?  Well, I’ve learned that beef is generally more pleasant to eat because of the saturated fats.  Lamb, however, has unsaturated fats that oxidize, giving it a stronger gamy taste that can tend to be a bit overwhelming.  Mustard and Vinegar can be applied to neutralize the process and minimize the unpleasant taste.  In this recipe, I’ve chosen to use Wasabi and it really does the trick.  And, you don’t have to be afraid of using it either.  Wasabi has a mixture of cabbages, horseradish and mustard that really evens out the flavor and there’s no unbearable heat either.  In fact there is no spiciness left in the meat, whatsoever.  And after the Sweet Chili Glaze caramelizes, you’ve got yourself one helluva Leg of Lamb!

Be sure to check out my Garlic Crusted Rack of Lamb, my Grilled Lamb chops with Pesto or my pan seared and baked Rack of Lamb with Aju.

Leg of Lamb with Sweet Chili Glaze Ingredients:

1 Leg of Lamb, 4-6 lbs.

4 Garlic Cloves
1.5 oz Wasabi Paste
1 tbsp Balsamic Vinegar
1 tbsp Honey
1/2 tsp Anchovy Paste

Glaze
2 tbsp Garlic Bean Sauce
2 tbsp Hoisin Sauce
4 tbsp Sweet Chili Sauce

Garnish
2 tbsp Toasted Sesame Seeds
2 tbsp Fresh Mint, chopped
1/4 cup Pineapple, diced
1/4 cup Mango, diced

Follow the instructions in the Leg of lamb with Sweet Chili Glaze video tutorial and I’ll show you exactly how to make this recipe.

Texas Style Beef Brisket with Rub Recipe

The Best Beef Brisket

This Texas Style Beef Brisket is a winner.  It’s a one in a million recipe that’s just going to knock your socks off and impress anyone you’ve invited over for dinner or Football Sunday.  It’s got just the right spice and it is balanced so beautifully.  And, believe it or not, you don’t even need a smoker to pull this off, either.  I show you how to make this Brisket in just 7 hours of roast time, in your oven no less, and you’re going to be absolutely amazed with the results because it’s juicy, tender and packed with more flavor than your pallet can handle.

If you’re cooking a full brisket and you’re interested in the Austin Texas style brisket CHECK THIS OUT!

Beef Brisket Bark

These days, It’s all about the “Bark!”  A great Beef Brisket usually has that tender and juicy middle with a nice black bark tone to the outside.  Well, in order to achieve that color, it has to be smoked.  It’s just a natural part of the process but the problem is, I don’t own a smoker and a lot of you folks don’t either.  So a great alternative is using Smoked Paprika in the rub.  Doing that can help you achieve the same great taste but in a conventional oven.  And the best part is you will get a fantastic red toned bark that looks phenomenal.  So trust me when I say that this Texas Style Beef Brisket will win you and anyone over if you follow my instructions in the video below.  I mean, just look at this Brisket SQUISH!

Also be sure to look into the two rib recipes I’ve included at the end of this video recipe.  One of them is P.F. Chang’s Barbecue Spare Ribs and the other is a real simple Oven Roasted Rib recipe that will just blow your mind.  Both are fall off the bone tender.

Beef Brisket with Rub Ingredients:

1 Beef Brisket, trimmed (8 to 12 lbs)

Brisket Rub
1/2 cup Smoked Paprika
2 tbsp Kosher Salt
2 tbsp Black Pepper
2 tbsp Sugar
1 tbsp Chili Powder
1 tbsp Cumin
1/2 tsp Garlic Powder
1/2 tsp Onion Powder

Bake at 220 degrees Fahrenheit for 6 1/2 to 7 hours. Internal Beef Brisket temp should be between 190 to 200 degrees Fahrenheit at your personal preference.