Today we had oven roasted beef short ribs and it was tough. There is a slight improvement over the last few times when I made them because this time is slight less chewy and a little less tough. I WANT TO EAT A NICE JUICY TENDER ROASTED BEEF RIBS!!!! H-E-L-P!!! sorry about that, I had tried so many times and it is always failure. Today I spent about 6 hours roasting and it was still bad! I used to had lovely roasted beef ribs when I was working in another state. The meat is juicy, tender with full of flavour. This place was close to where I used to stay, it was a owner run bristro. Wonder whether they are still there? I had tried BBQ or roasted beef ribs but none can compare to this particular place. Some were even same as those that I made Please help me make a decent roasted beef short ribs ......
Did you cook them dry? They need some moisture whether it's a marinade, BBQ sauce or water in the bottom of the pan. I have been searching for cooking instruction for ribs too and found these different suggestions..... Marinate overnight to tenderize then cook in the marinade or Add about 1/2 cup of orange juice to a bottle of BBQ sauce, pour over ribs and cook 2-4 hours in a low heat or Wrap the ribs in aluminum foil, place in a large baking pan with about 1/4 inch of water...also cook 2-4 hours adding water as needed. Unwrap and cook about another 15 minutes to brown them.
I don't make a lot of beef, but when i do make it(roast) I put some water or beef broth in the bottom of the pan. I brown the meat on the stove top first, then transfer to a roasting pan, not much bigger than the roast (OR much bigger, if I am adding carrots and potatoes). Cover tightly and bake at a fairly low oven temperature( 300f.)for about 4 hours or so. Usually comes out very tender. I do the same for ribs and put the bbq sauce on at the end of the baking time. Usually for 1/2 hour or so to warm up nicely. If your sauce is really thin, broil the ribs for a few minutes, just long enough to dehydrate the sauce some.
My mom gave me her recipe years ago..... it is a pinch of this and a dash of that but it all goes down to taste, taste taste! Line an oven safe roasting dish with tin foil, set oven to 350 degrees. in a large bowl empty one very large bottle of ketchup, add to this 2 teaspoons of dried mustard, and 1/4 cup of worcestshire sauce.... (I can't say it so it is no wonder I cannot spell it lol) Add 4 or 5 drops of liquid smoke..... mix well pour mixture over the short ribs and roast in oven until tender, I normally do this for atleast 4 hours, keep checking and add apple juice, water or chicken/vegetable stock when needed.
Yes Toni, I cook them dry and I used a rub to season it over night ..... sounds like a perfect formula for a dry roast eh, stupid me why did I even try that recipe. I will try your tips after Becky recover from my last disaster Thanks Toni. Tender and juicy, thanks for your tips too Carolyn, will have to get some ribs soon. Thanks Delly, wonder whether there is anymore ribs in the freezer or Becky had hidden them. OK, I think I am ready to give it another go, thank you so very much ladies. :-D
Ribs are like Brisket in that they really have to be cooked with liquid to make them chewable. Many years ago my brother decided to use his new smoker and prepare a Brisket in it. He was so proud of his accomplishment until he bit into it. That thing was like trying to bite and chew a piece of boot leather. We haven't allowed him to cook brisket again.
I usually do one step prior to cooking the ribs. I like to brown them first, as it adds flavor. Put a small amount of oil in the bottom of a dutch oven, or roasting pan, heat, then brown the ribs. Remove excess fat, then add onions or garlic to brown, then throw in spices, such as savory, bay leaf,thyme, sage, (tamarind)whatever you may have there. Then tomatoes,some sort of liquid to barely cover (broth, water, wine, beer, juice are possible choices), put the lid on it, and either bake in the over for 3-4 hours at 325-350 degrees, or on top of the stove on low, just to simmer. After they are done, remove, the meat and vegies, skim off the fat, and if the liquid is too thin, boil it down until it gets thick.
Sorry about your ribs KK. And thanks to everyone for suggestions. I gave up years ago on trying to cook beef ribs. I could never get them to the "edible" stage.
Toni, Toni, Toni, that is really tough on your poor brother to be banned from cooking brisket, I know excatly how he felt poor guy!! Maybe he can try ribs ya! Karrma your recipe makes me want to go get some ribs right now. Thanks I'll try it, yummie. You poor thing Cherylad, with all these great recipes and tips, please try again, I am sure it is worth it
