Recipe: Devilled Beef Ribs - Marilyn's First Recipe - cooking game
Main Dishes - Beef and Other MeatsMarilyn, As soon as I read beef tenderloin on your list, I knew of a recipe I had to send you . I haven't found it yet.
DEVILLED BEEF RIBS
1 tbsp vegetable oil
1 onion, chopped
3 cloves of garlic, minced
2 tsp. dried thyme
1/2 tsp. each salt and pepper
1/2 cup Dijon Mustard
1/2 cup grainy mustard
1/3 cup white wine or chicken stock
1/4 cup liquid honey
2 tbsp prepared horseradish (Is horseradish OK with you?)
4 lbs. Beef grilling back ribs (or short ribs or baby back ribs)
2 tbsp minced fresh parsley
In saucepan, heat oil over medium heat; fry onion, garlic, thyme, salt and pepper, stirring occasionally, until softened about 5 mins. Let cool.
Add Dijon and grainy mustards, wine, honey, and horseradish; whisk to combine. Remove 1/2 cup and reserve for basting on grill.
Cut ribs into 1 rib portions; arrange in large shallow dish. Spread both sides of ribs with remaining sauce. Cover and refrigerate for up to 4 hours. (Make ahead, refrigerate for up to 24 hours.)
Place ribs, curved side down, on greased grill over medium heat; close lid and grill for 5 minutes. Turn and brush with some of the reserved sauce, grill, brushing with sauce and turning often until glazed and crusty about 25 minutes. Sprinkle with parsley.
Makes about 8 ribs.
Per rib About 224 cals, 14 g. pro, 13 g. total fat, (4 g sat. fat.), 13 g carb, trace fibre, 33 mg chol, 579 mg sodium.
Source: Canadian Living magazine June 2005.
DEVILLED BEEF RIBS
1 tbsp vegetable oil
1 onion, chopped
3 cloves of garlic, minced
2 tsp. dried thyme
1/2 tsp. each salt and pepper
1/2 cup Dijon Mustard
1/2 cup grainy mustard
1/3 cup white wine or chicken stock
1/4 cup liquid honey
2 tbsp prepared horseradish (Is horseradish OK with you?)
4 lbs. Beef grilling back ribs (or short ribs or baby back ribs)
2 tbsp minced fresh parsley
In saucepan, heat oil over medium heat; fry onion, garlic, thyme, salt and pepper, stirring occasionally, until softened about 5 mins. Let cool.
Add Dijon and grainy mustards, wine, honey, and horseradish; whisk to combine. Remove 1/2 cup and reserve for basting on grill.
Cut ribs into 1 rib portions; arrange in large shallow dish. Spread both sides of ribs with remaining sauce. Cover and refrigerate for up to 4 hours. (Make ahead, refrigerate for up to 24 hours.)
Place ribs, curved side down, on greased grill over medium heat; close lid and grill for 5 minutes. Turn and brush with some of the reserved sauce, grill, brushing with sauce and turning often until glazed and crusty about 25 minutes. Sprinkle with parsley.
Makes about 8 ribs.
Per rib About 224 cals, 14 g. pro, 13 g. total fat, (4 g sat. fat.), 13 g carb, trace fibre, 33 mg chol, 579 mg sodium.
Source: Canadian Living magazine June 2005.
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Reviews and Replies: | |
1 | Recipe: Devilled Beef Ribs - Marilyn's First Recipe - cooking game |
Brig-Ontario | |
2 | Thank You: Devilled Beef Ribs - Reply to Brig |
Marilyn, Tracy CA | |
3 | Thank You: Yeah, I'm glad |
Brig-Ontario | |
4 | To Brig and June |
Marilyn, Tracy CA | |
5 | Oh sure, Marilyn. I just happen |
Brig-Ontario |
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