Thursday, May 5, 2011

Thursday's Recipe Swap Meet - Brandy Honey Short Ribs

WELCOME TO OUR 9th "RECIPE SWAP MEET"!

Come join Thursday's "RECIPE SWAP MEET" at http://thenewxmasdolly.blogspot.com  I'll lend you mine if you'll lend me yours.    If you take one, share one!  All you have to do is sign our linky, grab their button, and show off your Recipe!  Below you will find your Chef-Hostesses XmasDolly and Lori from  
The Shewbridges of Central Florida  (Lorie says Hi!).  Hi-ya! 
Lorie's recipe is at her blog.

We all have recipes from our family archives that we've collected over the years, and maybe some we have swapped from friends, magazines, cookbooks, & neighbors!

PerfectoSo, remember if you take one, sign our linky, grab our button, and we'll rush over to your place and grab yours!  Oh, and don't forget to follow and leave a comment, and we'll happily return the love!  I can hardly wait to see your family's old recipes and try them!  That's it!  Let's start cookin'!  So, if you're stumped on what to make tonight stop over by Dolly & Lorie's RECIPE SWAP MEET!  
HERE'S MINE!  ENJOY!

"Brandy Honey Short Ribs".

In a large skillet put 2 tablespoons of olive oil (Canola works too) and heat on high for about 3 mins.

While the oil is heating up season 1.5 to 2 lbs of boneless short ribs, with Canadian Steak seasoning, Garlic, Paprika, Black pepper, and salt, place in the hot oil in the pan to brown. Now season the top side while the bottom side browns.

       After 1st side is browned turn and brown the other side.

       When second side is browned cut heat back to low.

       Wait till oil has cooled down some and then add 3-4 ozs.. of any Brandy, keeping in mind when the alcohol cooks off it will leave a subliminal flavor of the brandy you used, Strait , Apricot,Blackberry, etc. Make sure it's not to hot when  you add the brandy as it could flare up in to a flam-beau.

       Give the brandy and oil about 5 minutes before you add about 6-8 oz of water or enough to almost cover the ribs.

       Next use a white vinegar, if you add a couple of jalapenos to the vinegar it gives it tart with a tang. Sprinkle each rib with a little vinegar. We need a blend of flavors to make the sauce work.  

       Now peel and slice a medium to large onion, push the rings out of the slices.  Smother the ribs with the onion rings. Add a little more garlic and salt and pepper. to the rings.

       Last in ingredient Barbeque sauce. Again your choice, I like Honey flavored barbeque sauce because it contrast well against straight brandy, and vinegar.

      Cover and leave on low heat. Cook until falling apart tender about 2.5 -3 hrs for 2 lb-3 lbs.

      Like the French say and they are right, "It's all in the sauce."  you should wind up with at least 1.5 to 2 cups of sauce.

      Cover with sauce and serve with a vegetable or pasta if a starch is preferred.  I prefer just a veggie. Healthy eating even though it's beef.   BONA PETITE!!!

7 comments:

  1. mmmmmmmmmmmmm That looks delicious!! What time is dinner?? Didn't know you were such a Chef there Tommy Boy!!! Looks like I'm going to be back for more recipes from you! Have a great day. Already following.

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  2. That sounds really good. I'm one that likes to cook with alcohol, too. I get teased all the time for that. I bet a cherry brandy with a honey BBQ sauce would be really good.
    I like that you don't have to turn the oven on to make these - you won't heat up the whole house: NICE!!
    Think I'll be making ribs soon.

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  3. This sounds scrumptious. That's definitely one thing I miss about keeping kosher, the ribs! I had a thing for baby backs after a few years of working at Tony Roma's. ;)

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  4. Ooooh, I'm a big fan of ribs xD
    That looks delicious!

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  5. Oh yummy!!! On a cheat day on my diet I'll have to make those :).

    Thanks for stopping by and following, I'm following back :)

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  6. oh so yummy looks great come see me at http://shopannies.blogspot.com

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