Oven Baked Beef Ribs Marinated in Spicy Balsamic Tomato Vinaigrette

My Oven Baked Beef Ribs

Oven baked beef ribs aren't just what you make because you can't use your grill or smoker. Yes, its been raining for a few days here in "sunny" southern California and I cooked these ribs in the oven. But that's just a coincidence. This recipe really stands on its own.

In my opinion, the flavor of USDA Choice beef ribs is hard to beat. In fact, I usually eat 'em nekkid (without BBQ sauce). However, I do this when they've been spice rubbed and smoked over hickory wood for hours.

Since this recipe is for ribs that have been slow-cooked in the oven, I've come up with a marinade that complements the meat while still allowing its rich beefy flavor to shine through.

Also of note is that I make my own Italian salad dressing. So when I saw a recipe for marinating beef in a generic bottle of Balsamic vinaigrette dressing, I figured I'd try a homemade Balsamic vinegar-based marinade. This, my friend, was an experiment gone good - real good.

Oven Baked Beef Ribs

Prep Time: 8 hours
Cook Time: 3 hours

Total Time: 11 hours

Ingredients:

• 1 slab of USDA Choice Beef Ribs
  
  
For Spicy Balsamic Marinade:
• 1/2 cup Balsamic vinegar
• 1/4 cup Extra virgin olive oil
• 1/4 cup Tomato sauce
• 2 Tbls granulated onion
• 2 Tbls Worchestershire sauce
• 2 Tbls fresh garlic (minced, crushed or chopped)
• 1 Tbls Red pepper flakes
• 2 Tsp Kosher salt (or more to taste)
• 1 Tsp Fresh cracked pepper
• 1/2 Tsp Dried Oregano
• 1/2 Tsp Dried Basil
• 1/2 Tsp Dried Thyme
• 1/2 Tsp Dried Parsley
• 1 pinch of white sugar

Directions:

1. For marinade: Add vinegar and salt to a small pot or sauce pan and heat to dissolve salt. Once salt is dissolved, let mixture cool and then stir in remaining ingredients. Set marinade aside.
   
   (Note: My experience is that without this first step, the undissolved salt is not distributed equally throughout the marinade when you pour it over the ribs. The end result is that some portions of the meat are more or less salty than others).
2. Remove the tough membrane and excess fat on the underside of your ribs. (For a how-to guide, see my pork ribs page -- it's the same procedure). Rinse ribs and pat dry.
3. Put ribs in a non-reactive container or large freezer bag. Pour marinade over the ribs and massage it into the meat.
4. Refrigerate ribs, meat side down, for 8 hours or overnight. Turn ribs occassionally.
5. When you're ready to cook your ribs, remove them from the refrigerator 30-45 minutes before placing them in the oven.
6. Preheat oven to 275F.
7. Place ribs, bone-side down, in a covered roasting pan. Cook for about 3 to 3.5 hours.
8. Once ribs are done, remove from oven and let rest for 10 minutes before serving.

Enjoy!

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Boston Butt Pork Roast: Better Than a Picnic Shoulder Roast?

Boston butt pork roast goes by several names: pork shoulder butt, pork shoulder butt roast, Boston Butt, Boston blade roast, Boston style shoulder, bone-in or boneless blade roast, blade end butt, and the list goes on.

In years gone by, I had no preference when it came to the picnic shoulder or the Boston butt. In fact, I would often choose the picnic shoulder because it's cheaper. However, I now definitely prefer the Boston butt roast - hands down. Here's why:

First of all, the Boston butt pork roast is a superior cut. It has more marbling (aka fat). Intramuscular fat is good and the Boston butt has a generous amount which gives it lots of flavor and moisture.

My Boston Butt Pork Roast Smoked with Hickory and Apple Wood

The picnic shoulder is a tougher cut of meat and has a thick layer of skin which prevents your seasonings and smoke flavor from reaching the meat. So more prep work is required to prepare a picnic shoulder for cooking.

Secondly, you can do more with a Boston butt roast. Of course, it makes excellent pulled pork -- some say the best when compared to a picnic shoulder. That, I believe, is a matter of preference. However, the Boston butt makes an excellent dinner roast for slicing and serving sans BBQ sauce. I love the versatility.

Below you'll find a basic but delicious recipe for sliced Boston butt pork roast. Notice again I said "sliced" roast. This is not the same as pulled pork. The difference is the target temperature of the meat.

For pulled-pork, you want your butt roast to reach an internal temperature of 190F to 195F. This will make the meat "fall off the bone" tender so that it easily pulls apart for sandwiches.

However, at 180F to 185F, the roast will still be super moist and tender. However, the consistency of the meat holds-up well enough for slicing - just perfect for a pork roast dinner with baked or creamy mashed potatoes and veggies or salad.

Boston Butt Pork Roast

Prep Time: 1 hour
Cook Time: 7 hours 30 min

Total Time: 8 hours 30 min

Supplies Needed:
Apple and Hickory Wood Chunks (at least 4 large chunks of each)
Charcoal - 1 large bag
Food Syringe
Food/Oven Thermometer
Aluminum Foil

Ingredients:

• 5-6 lbs Bone-in Boston Butt Pork Roast
  
  
For Rub:
• 1/4 cup paprika
• 2 Tbls ground black pepper
• 2 Tbls course salt
• 1 Tbls sugar
• 1 Tbls garlic powder
• 1 Tbls onion powder
• 1 Tsp dry mustard
• 1 Tsp cayenne pepper
  
  
For Injection Marinade: Chris Lilly's Pork Injection Recipe:
• 3/4 cup apple juice
• 1/2 cup water
• 1/2 cup white sugar
• 1/4 cup table salt (I would start with 1 Tbls of salt. Add more to taste.)
• 2 Tbls Worchestershire Sauce

Boston butt with fat cap down and up.

Directions:

1. Remove pork shoulder butt from package and rinse with cold water.
2. With a sharp knife or kitchen shears, remove fat cap.
3. Inject meat with marinade as you slowly remove the needle from the meat each time you inject it. Do this throughout the meat until most or all of the marinade is gone.

   
   Boston butt with fat cap removed and being injected with marinade

4. Next, rub the meat with your seasoning/BBQ rub and let the meat come close to room temperature (about 45 minutes).
5. While the meat is resting, start your charcoal and set-up your grill for low, indirect heat (225F).
6. Once your coals are ready, place your meat on the grill and insert a BBQ thermometer in the meat so that you can monitor the internal temperature of the meat. That is the key to this entire process. Add 1 chunk of hickory and 1 chunk of apple wood.
7. If you're using charcoal briquettes, add 12 briquettes every hour.
8. Add 1 hickory and 1 apple wood chunk every 30-45 minutes for the first 4 hours.
9. Smoke the Boston butt pork roast until it reaches an internal temperature of 180F (approximately 60-90 minutes per pound). Then remove the meat from the grill, cover loosely with foil and let it rest for 20 minutes before slicing.

Boston butt in the smoker with temperature probe and spare ribs

I made the Boston butt below for a UCLA tailgate party with my job. I was a little pressed for time, though. I smoked the meat at approximately 235F for 4.5 hours. Then I wrapped it in foil and put it in the oven at 300F for 1.5 hours. Straight from the oven I wrapped the roast (while still in the foil) in a large towel and placed it in a cooler and headed to the Rose Bowl.

Before leaving the house, the meat reached about 170F. So the carry-over heat got it to at least 175F. When I took the roast from the cooler at the tailgate party, which was 2 hours after removing it from the oven, it was STILL too hot to hold in my hand! I made ribs too, which was more than enough food.

So I put my Boston butt pork roast back in the cooler and brought it home for a family dinner later that evening. It sliced like heaven and ate even better.

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Osso Buco Recipe with Lamb and Creamy Polenta

This osso buco recipe was shared with me by my dear friends:
Rene and Rochelle Faulcon

Ossobuco is Italian for "bone hole" and the dish is originally made with braised veal shanks. This version is made with lamb shanks.

Osso Buco Recipe

Prep Time: 20 min
Cook Time: 1 hour 40 min

Total Time: 2 hours

Ingredients:

Serves 2

• 1 pound lamb shanks
• 3 tablespoons olive oil
• 1 large yellow onion, sliced lengthwise
• 2 large carrots, chopped
• 2 ribs celery, chopped
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 cup dry red wine
• 1 cup chicken stock
• 2 sprigs rosemary
• 2 sprigs thyme
• salt + pepper to taste

Directions:

1. Preheat oven to 325 degrees.
2. Rinse lamb shanks and season with salt and pepper.
3. In a Dutch oven or large pot, sear lamb shanks in 3 tablespoons of olive oil (about 5 minutes per side). Remove shanks and set aside.
4. Add onions to pot and saut for 2 minutes. Add the celery and carrots and saut for 6-7 minutes. Add garlic and tomato paste, stir.
5. Pour in wine and scrape the pot with a spoon to get any crisped bits at the bottom. Add chicken stock and stir.
6. Return lamb shanks to the pot, add rosemary and thyme and cover.
7. Put pot in the oven and cook for about 1.5 hours, turning the shanks after about 45 minutes. Cook lamb until it's fall-off-the-bone tender.
8. Serve over polenta.

CREAMY POLENTA
1 cup polenta
4 cups chicken or vegetable broth
2/3 cup grated Parmesan cheese
salt + freshly ground black pepper

• In a medium pot, bring the chicken stock to a boil and then reduce to a simmer.
• Slowly whisk in the polenta, stirring constantly until the liquid has been absorbed, about 15 minutes.
• Taste the polenta to check for doneness. If it remains undercooked but the stock has been absorbed, add a little more.
• Remove from heat when done and stir in the Parmesan cheese and salt and pepper to taste.

I like to blend the sauce with out the meat very lightly just to have the vegetables in smaller chunks, but the authentic way is to leave as is.

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GREMOLATA
1/4 cup Flat leaf parsley
1 garlic clove
1 tsp orange zest
1 tsp lemon zest

Combine minced garlic with the other ingredients and serve as a garnish.

Enjoy!

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Osso Buco Recipe - Taste.com.au - Recipes, recipes and recipes - Taste Osso buco recipe - Place veal and flour in a bowl. Toss to coat. Heat oil in a frying pan over medium-high heat. Cook veal for 5 minutes each side until browned. Osso Buco - Veal Osso Buco Recipe - Culinary Arts - Recipes ... Osso buco is a classic Italian recipe made by slow cooking veal shanks until the meat is tender and succulent. Enjoy this delicious osso buco recipe. One Couple's Kitchen: Braised Lamb Shanks Osso Buco I picked these lamb shanks up about a month ago at Kroger of all places, and stashed them away in the chest freezer in our garage and forgot about them. Beef Osso Buco Recipes Yummly Find Quick & Easy beef osso buco Recipes! Choose from over 37 beef osso buco recipes from sites like Epicurious and Allrecipes. Favorite Osso Buco Recipe - Home Cooking - Chowhound I made Osso Buco for the first time yesterday and was very pleased with the way it turned out. After scanning a few web sites and several cookbooks, Creamy Polenta Recipe Simply Recipes Creamy polenta recipe. This polenta is so light, so fluffy, so creamy, it could almost be a dessert. Lamb Osso Buco over Parmesan Polenta Recipe MyRecipes.com Osso buco is an Italian dish that's traditionally made with veal shanks. This version uses lamb for a different flavor. Instead of shanks, we chose shoulder chops ... Lamb Osso Buco with Creamy Polenta The Year In Food While osso buco is most commonly prepared with veal, the name actually means bone hole and refers to the cut of meat rather than the type of meat. So it's easy to Cookstr - Osso Buco alla Milanese A great recipe for Osso Buco alla Milanese by Molly Stevens from All About Braising: The Art of Uncomplicated Cooking. Recipes : Osso Bucco with Creamy Polenta - Peters Meats :: Homepage Osso Bucco with Creamy Polenta. Serves 4. 4 thick veal shins - osso buco complete with marrowbone Flour 65g butter 200ml white wine 1 225g tin of tomatoes, chopped