February 17, 2005
Recipe: Country Short Ribs w/Cowboy Beans and Kale
2 lbs. beef short ribs
4 T paprika
1/2 t cayenne
1/2 t chili powder
1 T dry mustard
1 T ground cumin
2 t oregano
1 T brown sugar
1 T white sugar
2 t salt
1 t pepper
Mix dry ingredients thoroughly. Rub meat with mixture. Roast on a rack over a baking sheet at 280 degrees for 2-3 hours or until tender.
Cowboy Beans
8 oz. dry lima or other white beans
2 T chopped onions
1 T chopped celery
1 T chopped carrot
2 T molasass
1 t salt
several sprigs parsley
1 bay leaf
pepper to taste
1/2 t ground cumin
Soak beans overnight (if possible -- I didn't, but I think it's supposed to improve the texture). Cover by more than an inch of water in a small pot with all the other ingredients. Bring to a simmer and cook until tender, 45 minutes or more, adding more water if the beans start sticking out.
Kale
1 pkg (12 oz.) frozen kale
1 T butter
1 T sugar
1 T vinegar
1 t salt
pepper to taste
Heat all ingredients together in a small covered pan. Mix and serve.
Fry some buns in butter --- mmm.
One thing I would do differently: I served this as you see it, eating it off the bone. The outside was a bit too flavorful, the inside not flavorful enough. Plus it was hard to eat. The next day we cut it off the bone and reheated it in slices, which worked a lot better.
Posted by Sam at February 17, 2005 05:22 AM