beef ribs

Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe, Mit Spinat Und Pasta)

Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

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When all else fails, this soup will make you feel better………(Just ask Smithy)  🙂
If you prefer, replace the linguini with any type of pasta, potatoes, or rice.
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P.S.
If you don’t like to use chopsticks, break the linguini (or any other type of long pasta) into small pieces before cooking.
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Bon Appétit !   Life is Good !
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Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

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to plate, add 1/2 of ea pasta, spinach and beef to a large soup plate, add beef broth

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Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

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Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Braised Beef Back Ribs With Glazed Baby Rainbow Carrots

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All chef’s, once in a while :

WTF did I come in here for ??? 🙂


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Once in a while, I come across an unbelievable food bargain that I just MUST buy; these ribs are a typical example.
I had to go downtown Miami this morning, so on the way back home, I stopped at my Argentinian butcher in Hialeah to get some empanadas for lunch. There I saw these beautiful beef ribs for $ 3.95, which is less than a pack of chicken wings of equal weight will cost me at my neighborhood grocery store – go figure 😦
So, I had the empanadas for lunch, then started the ribs for a full-fledged, big and yummy dinner 🙂
(My butcher’s empanadas are as close to Argentinian empanadas as can be, nothing like the crappy ones one can usually get around here. After all, he is Argentinian)
But now let’s talk a bit about today’s beef rib dinner.
If you look at the pics of the preparation below, you might notice that the ratio of onions to meat is very high, about 2 to 1 in quantity. The reason is that since I usually don’t use red wine (or any other alcohol) in my cooking anymore, I like to add additional flavor and color by increasing the amount of caramelized onions and add some apple cider. It does not replace the red wine taste, but rather substitute one great flavor with another one. Also, instead of using flour to thicken the sauce, once the meat is tender, I remove it and set it aside, then push the onions through a fine mesh sieve and simmer the sauce another few minutes to thicken it.
And there you have it – another day, another wonderful meal 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Beef Ribs  on  ChefsOpinion
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Click here for  Pork Ribs  on  ChefsOpinion
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Braised Beef Back Ribs With Glazed Baby Rainbow Carrots

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Braised Beef Back Ribs With Glazed Baby Rainbow Carrots

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Braised Beef Back Ribs With Glazed Baby Rainbow Carrots

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Braised Beef Back Ribs With Glazed Baby Rainbow Carrots

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Broiled Beef Ribs With Chimichurri And Hasselback Potato

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Since  I don’t have an outside grill anymore, I “grill” (broil) all my grill dishes in my oven under the broiler on high heat.
Cooking for myself only, this works great for me, it gives me the sought-after “Maillard Reaction”, requires no lengthy grill preparation and on top of all, saves a lot of cleaning effort 🙂
Today I had some delicious beef ribs and a hearty hasselback potato, accompanied by some leftover chimichurri from my last steak dinner. Life is Good !
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Bon Appetit !   ¡buen provecho!
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More about  Chimichurri
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More about  Maillard Reaction
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More  Hasselback Potatoes
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More  Grilled Beef Ribs on ChefsOpinion
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Broiled Beef Ribs With Chimichurri And Hasselback Potato

Broiled Beef Ribs With Chimichurri And Hasselback Potato

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Broiled Beef Ribs With Chimichurri And Hasselback Potato

Broiled Beef Ribs With Chimichurri And Hasselback Potato

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

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I bought  these beauties to put them on the grill, but I had steak often lately so I changed my mind and prepared this tasty dish instead. I am glad I did, because it just hit the spot and left me happy with the choice I made.
Just goes to show – the first idea is not always the best 🙂
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Bon Appetit !   Life is Good !
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More  Ribs on ChefsOpinion
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How to cook  Fan (Chinese Steamed Rice)
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Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

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Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

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Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Hans’ Buffalo Ribs

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Another  exciting use for my homemade buffalo sauce are these delectable pork ribs – tender, spicy and easy to prepare. (And easy on the eyes, I might add 🙂
This preparation is also wonderful if you use beef ribs instead of pork ribs, either roasted slowly until medium rare or braised for hours until well done and VERY tender. To add flavor, texture and color, sprinkle with pistachios or toasted sesame seeds.
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Bon Appetit !   Life is Good !
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Hans’ Homemade Buffalo Sauce Recipe
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Buffalo Poussin Recipe
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More  Ribs  on ChefsOpinion

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Hans' Buffalo Ribs

Hans’ Buffalo Ribs

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Hans' Buffalo Ribs

Hans’ Buffalo Ribs

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Hans' Buffalo Ribs

Hans’ Buffalo Ribs

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Beef , Shiitake And Mung Bean Noodles In Ginger/Garlic Broth

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Here  you have one of these dishes were you can have a meal fit for a king with a minimum effort of labor and a very reasonable cost of ingredients.
Just plan ahead and either cook the beef the day before you want to eat the soup, or, if you want to have it for dinner after work, start the beef and it’s broth as soon as you get up in the morning. Bring it to a simmer, let it cook for as long as you can before you leave the house, then just let the beef cool in the broth until you get home. Also at that point, soak the shiitake in some of the hot broth during the day. From there it will only take another 10 minutes to finish this sexy beauty (the time to cook the noodles) and voilà ! –  ready for a soup as good (or better) as you can get in your favorite noodle-house. 🙂

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Bon Appetit !   Life is Good !
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Beef , Shiitake And and Mung Bean Noodles In Ginger.Garlic Broth

Beef , Shiitake And Mung Bean Noodles In Ginger/Garlic Broth

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Beef , Shiitake And and Mung Bean Noodles In Ginger.Garlic Broth

Beef , Shiitake And Mung Bean Noodles In Ginger/Garlic Broth

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Preparation :
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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Gratinated Beef, Beans & Potato Stew With Fried Onions

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This  must be my 25th different use for beef ribs other than just plain BBQ.
Incidentally, this is also without a doubt one of my best loved way’s to cook beef rib’s.
It is a bit robust for this time of the year here in Florida, but as I said often –
thank’s God for A/C 🙂
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Bon Appetit !   Life is Good !

Gratinated Beef Ribs, Beans & Potato Stew With Fried Onions

Gratinated Beef Ribs, Beans & Potato Stew With Fried Onions

Beef Ribs, Potato, Cannellini, Garlic, Onion, Shiitake, Cilantro

Beef Ribs, Potato, Cannellini, Garlic, Onion, Shiitake, Cilantro

Simmer Ribs, Garlic, Kosher Salt And Freshly Ground Black Pepper Until Ribs Are Almost Tender

Simmer Ribs, Garlic, Kosher Salt And Freshly Ground Black Pepper Until Ribs Are Almost Tender

Add Potatoes, Simmer Until Potatoes Are Almost Tender,

Add Potatoes, Simmer Until Potatoes Are Almost Tender, Set Aside

Saute Onions And Shiitake In Olive Oil Until Onions Are Translucent

Saute Onions And Shiitake In Olive Oil Until Onions Are Translucent

Add Beans

Add Beans

Add Ribs, Potatoes And Stock, Bring To A Simmer. Sprinkle With LOT'S Of Finely Grated Parmigiano Reggiano

Add Ribs, Potatoes And Stock, Bring To A Simmer. Sprinkle With LOT’S Of Finely Grated Parmigiano Reggiano

Bake Until A Golden Crust Is Achieved

Bake Until A Golden Crust Is Achieved

Sprinkle With LOT'S Of Fried Onions

Sprinkle With LOT’S Of Fried Onions

Gratinated Beef Ribs, Beans & Potato Stew With Fried Onions

Gratinated Beef Ribs, Beans & Potato Stew With Fried Onions

Gratinated Beef, Beans & Potato Stew With Fried Onions

Gratinated Beef, Beans & Potato Stew With Fried Onions

Gratinated Beef, Beans & Potato Stew With Fried Onions

Gratinated Beef, Beans & Potato Stew With Fried Onions

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Beef Ribs, My Way

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” Beef rib’s with fresh horseradish and cabbage, apple and avocado slaw”
Boiled  (simmered, actually)  beef  has a long tradition in many cultures.

Usually, we boil brisket, neck. shanks, cheeks, tail, and any other part
which is rich with fat and / or connective tissue. There is only one rule :
Slowly does it ! As far as I am concerned, the best condiment to go with
boiled beef is horseradish. The German traditional dish :
“Gekochte Rinderbrust mit Meerettich Sauce”,
(Boiled Beef Breast with Horseradish Sauce ) , usually served with steamed
white cabbage and steamed or roasted potatoes, is to die for. In my opinion,
the very best part of the animal for “boiling” are the ribs. The texture when
cooked right (very slow, very tender but NOT! overcooked) is just unequaled
by any other cut for this preparation. An added bonus is the rich beef stock
you get, which I usually have for breakfast the next two or three day’s
(See also :   Breakfast Of Champions # 11 ” Millefanti In Brodo Di Carne “  )

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Beef :

Ingredient’s :

Beef ribs,   cleaned of excess (but not all) fat
Black pepper corn,   crushed
Tomato,   fresh, crushed
Star anis,   crushed
Ginger,   sliced
Garlic,   sliced
Kosher salt,
Lime juice

Method :

Simmer all ingredients until beef is tender, but NOT overcooked.
Strain stock and reserve for other uses.

Slaw :

Ingredient’s :

Red cabbage,   finely sliced
Avocado,   sliced
Chilis,   sliced
Apple,  sliced,
Onion,   sliced
Apple vinegar,
Cayenne pepper,
Kosher salt,
Lime juice
Walnut oil,

Method :

Salt the cabbage and let rest for twenty minutes.
Squeeze and discard all salty juice. Add all other
ingredients and mix carefully so as not to break
up the apples and avocados.

Horseradish :

Grate finely and mix with a bit of limejuice ans kosher salt.

To finish dish, sprinkle with scallions or chives and drizzle with chili oil.
Serve with pretzel or rustic sour dough bread.

Bon Appetit !   Life is Good !
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Fried Beef Ribs

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Another  one to shock beef rib traditionalist’s,
who will never know what marvel they are missing  😦

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Simmer ribs.
Debone ribs.
Give bones to Bella and all her friend’s.
Season ribs with salt, pepper, lime.
Apply standard breading.
Fry.
Serve with salad, horseradish, chili sauce.
Eat.
Be happy.

Life is Good !
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Teriyaki Beef Ribs

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Rarely,  if ever, have I had the audacity to pronounce any dish I created “perfect”
Great –  yes; superb –  yes; my absolute favorite – yes; outstanding – yes;
But to say one can not improve upon a dish usually indicates stupidity,
arrogance, ignorance or all of the above.
However, the ribs I cooked last night – absolutely perfect !
In my own, personal, humble opinion, these were the ultimate, best,
top of the line beef ribs. Perfect texture, perfect taste, perfect presentation.
If you don’t agree after you have recreated them, you can call me stupid if you want,
but I will always know that these are the perfect beef ribs  🙂
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Ingredients :

Beef ribs,
Teriyaki sauce,
(I sometimes make my own, here is a good recipe)  : Teriyaki Sauce
Oyster sauce,
Soy sauce,
Chili oil,
Chili pepper,
Sweet chili sauce,
Wasabi,
Kosher salt,

Method :

Simmer ribs in water  for two to three hours,
until very tender, but not ” falling of the bones”
(That would be over cooked   🙂  )
Season the water with slices of ginger and garlic, onion, kosher salt, soy sauce and chili pepper. When tender, remove ribs, pad dry and brush with basting liquid made with teriyaki sauce, soy sauce, oyster sauce, wasabi, chili oil, sweet chili sauce and salt. Place on baking rack and bake in oven at 375 F for 45 minutes. While baking, baste again every ten minutes. When done, remove from oven, sprinkle with sesame seeds and scallion. Let rest for fifteen minutes before cutting into individual ribs.

Bon Appetit ! Life is Good !
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