Ingredients
8 lb meaty beef short ribs
1/2 tsp salt
1/2 tsp black pepper
6 cl garlic, coarsely chopped
4 medium carrots, diagonally sliced
3 medium onion, sliced
1 1/2 cup barbecue sauce
1 can tomato sauce, 15oz
1 can beef broth, 13oz, reduced
1 . sodium
Directions
1. Preheat oven to 425 degrees F. Sprinkle ribs with salt and pepper;
place in single layer in a large noasting pan. Roast nbs I hour,
until nicely browned and some of the fat is rendered, turning once.
Transfer ribs to a large plate; drain all but 1 tablespoon drippings
from pan. To drippings, stir in garlic, carrots and onion. Retum to
oven and roast 15 to 20 minutes.
2. Reduce oven temperature to 325 degrees F. To vegetables in pan,
stir in banbecue sauce, tomato sauce, broth and 1/2 cup water. Return
ribs to pan, spooning some sauce over them. Tightly cover with foil.
Bake ribs 1 3/4 hours, or until very tender, turning once. Skim fat
off surface.
Dinner Plan: Remove 1/2 of ribs and sauce to a microwaveproof
container; cool, then freeze for later use. Serve remaining ribs.
(Approximate microwave times: Defnost 25 minutes; reheat 6 minutes,
shifting ribs once or twice.)
Servings: 8 servings
Bbq Baked Beef Ribs Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat
The History of Recipes
Written cooking instructions as a concept can be found way back into history, certainly as far back into recorded history as pharonic Egypt, and possibly even further than that. In practice though, generally, these early cookbooks were just very basic hieroglyphic recipes for preparing meals.
Interestingly, the oldest recipe found, according to historians is a collection of ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. During Roman times around 25BC a roman called Apicius compiled a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the meals were divided into starters, main meal and afters, a very modern way of dining. Additionally, he informs us how the early Romans made use of a wide range of spices and herbs, including a few that will be familiar to modern chefs for example basil, rue and parsley. As our culinary historical trip moves on a few more years there were a couple of recipe books from the fourteenth century ; one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they are unconnected to the spicy food that we all know today, but rather accounts of the types of food on the menus of the rich and wealthy people of those days. In the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from the Middle-East, including spices like parsley and basil. These new spices and herbs was responsible for an eruption in cookery books, the majority of which still exist in private cookery archives. During the succeeding few hundred years, the rich and powerful families of Europe competed to serve the best banquets, and as a result the best chefs and their recipe collections were much in demand. Even so, it was during the 19th century the formal cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, testing, and publishing recipes common in their social group. By the arrival of the 1900s, cookery publications are highly popular due to increased literacy, people having increased spare time and having more money. |
We hope you enjoy this Bbq Baked Beef Ribs recipe.
