The recipe for Insane Beef Ribs made more insane by yours truly was because of several reasons. The first was because my friend Judy gave me a great recipe for Easy Beef Ribs that I lost. I searched “easy beef ribs” on the Internet and only found insane ones. It still looked simple enough.
The second reason they became insane was because I had already purchases 3 pounds of ribs and their recipe called for only 2. So I was in my kitchen, will all of my supplies lined up as usual from tablespoon to baking pan, only to add an extra ounce here and a pinch there as I
attempted to went ahead to make the recipe.
I survived the insanity for another couple of reasons. I had one cup of last night’s Marquis Philips 08 Shiraz in the sauce and more in my wine glass. When Ed got home I opened a Summerwood 04 Vin Rouge, so, by the time we sat down to eat all was well in the Bushman abode.
On the pairing, the 14.9% alcohol of the Paso Robles blend was full of jammy fruit, black pepper (or pepper from my sauce?), great tannins and spice. We both enjoyed with the ribs, that indeed, practically fell off the bones in an ecstatic dance. The side dishes of canned French Green Beans and our usual round of Hawaiian Bread substandard in comparison. Family is ready for Chef 101 to forage ahead in pairing not only wine with the meal, but decent side dishes as well. Not sure how long that will take.
2 pounds beef short ribs
1/3 cup soy sauce
3/4 cup red wine
1/2 cup olive oil
2 tablespoons all-purpose flour
1/4 cup brown sugar
4 cloves garlic, minced
1 pinch curry powder
|1.||Placethe ribs in a large pot, and fill with enough water to cover. Bring toa boil, and cook until the meat is no longer pink, about 20 minutes.|
|2.||Meanwhile,preheat the oven to 425 degrees F (220 degrees C). In a medium bowl,stir together the soy sauce, red wine, olive oil, flour, brown sugar,garlic and curry powder.|
|3.||Drain the ribs, and coat generously with the sauce. Arrange them on a baking sheet.|
|4.||Roastfor about 30 minutes in the preheated oven, or until fork tender. Pourthe remainder of the sauce over the ribs about halfway through.|
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