Ahhh Beef. It’s what’s for dinner. For a long time, we omitted beef from our diets. My husband had a few cases 0f gout that was most likely triggered from beef, so we just stopped including it in our diet. It’s been about three years since his last gout episode and when he stopped eating beef, that he felt a little more comfortable incorporating it into our diet again. (I never really stopped eating beef completely because I love my beef burgers every now and then!) So I’m thrilled to have the opportunity to prepare recipes involving beef. Probably one of my favorite cuts is beef short ribs. They’re meaty, juicy and flavorful… what’s not to love?
I’ve been able to catch beef short ribs on sale lately so I had to stock up. Normally I braise beef short ribs, especially if they are a thick cut versus a thin cut… but I wanted to try something different. Rather than braising for hours on end, I decided to marinade my beef ribs with a jar of North Carolina BBQ (a foodie gift from my friend, Eva) and then bake them. After they baked, I chopped them up for sandwiches… so delicious! You can even prepare this in a crockpot and let it go for 6-8 hours on low. I served these sliders with buttermilk onion strings and a summer corn salad.
inspired by my friend, Eva
2 lbs thick cut beef short ribs
salt, freshly ground black pepper, garlic powder to taste
1 1/2 cups prepared or homemade BBQ sauce of your choice
your choice of toppings: shredded lettuce, pickled onions, sliced tomatoes, etc.
1/2 cup prepared BBQ sauce to use after beef is cooked
Season your short ribs with salt, pepper, and garlic powder. In a gallon storage bag, place the seasoned ribs and add the 1 1/2 cups of BBQ sauce. Allow the ribs to marinate in the BBQ sauce for 3 hours or overnight.
Place the beef in mini rolls and top with your choice of toppings: shredded lettuce, pickled onions, sliced tomatoes, etc. I preferred to top our sliders with the following coleslaw recipe which really complimented the BBQ nicely…
recipe adapted from Bobby Flay
1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated ed onion onion
4 tablespoons sugar, or to taste
2 tablespoons white vinegar
1/2 teaspoon dry mustard
1/2 teaspoon dijon mustard
2 teaspoons celery salt
Salt and freshly ground pepper to taste
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, dry and dijon mustards, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
Allow this to chill overnight for the flavors to really meld. Eating it right away won’t taste very good. Thankfully I made this a day in advance. When it was time to serve, it came out perfectly either as a side dish or as a topping to the sliders!