Low and Slow Baked BBQ Short Ribs

Low and Slow Baked BBQ Short Ribs

Short Ribs

• 4 lbs. boneless PA beef short ribs, cut into 4-inch pieces
• 1 Tbsp. kosher salt
• 4 tsp. black pepper
• 4 Tbsp. flour
• Barbeque sauce, recipe follows

Preheat the oven to 275°F. Season the short ribs with flour, salt, and
pepper. Arrange them in a baking dish.
Spoon one third of the sauce over the ribs. Use the tongs and flip them over. Top the other side of the ribs with one third of the sauce. Cover the pan with aluminum foil and place into the oven for two and a half hours.Remove the foil and check the ribs for tenderness, place the rest of the sauce over the top of the ribs and cooked uncovered for 30 minutes.
Transfer to a serving platter and place the extra sauce in the pan over the top. Serve over oven roasted red skin mashed potatoes.

BBQ Sauce

• 1 ½ cup ketchup
• ¾ cup dark brown sugar, packed
• 2 Tbsp. cider vinegar
• 2 Tbsp. Worcestershire sauce
• 2 Tbsp. Dijon mustard
• 2 tsp. chili powder
• 1 Tbsp. garlic powder
• Juice of one lemon
• ¼ tsp. cayenne pepper

Combine all the ingredients for the barbecue sauce in a small bowl and mix until smooth.

Hot Beef Sundaes

Hot Beef Sundaes

• 1 package (17 ounces) of refrigerated fully-cooked beef tips with gravy
• 1 package (24 ounces) refrigerated mashed potatoes
• Toppings
• 4 oz. shredded cheddar cheese
• 4 Tbsp. sour cream
• 4 grape tomatoes

Heat the beef tips with gravy according to the package directions. Heat the mashed potatoes according to package directions. Using an ice cream scoop, place 2 scoops (about 1/3 cup each) of mashed potatoes in each of 4 individual sundae cups or serving bowls. Divide the beef tips evenly over the potatoes in each dish. Sprinkle with cheese and top with dollop of a sour cream, as desired. Place 1 tomato in the center of each serving for a “cherry.”

Hot Veal Sundaes

• 1 package (17 ounces) refrigerated fully-cooked veal tips with gravy
• 1 package (24 ounces) refrigerated mashed potatoes
• Toppings
• 8 oz. sautéed sliced mushrooms
• 4 oz. shredded Monterey jack cheese
• 4 Tbsp. crispy onion straws
• 1 Tbsp. chopped scallions

Heat the veal tips with gravy according to the package directions. Heat the mashed potatoes according to package directions. Using an ice cream scoop, place two scoops (1/3 cup each) mashed the potatoes in each of 4 individual sundae cups or serving bowls. Divide the veal tips evenly over the potatoes in each dish. Top each sundae with the mushrooms, then cheese, and finished with the crispy onion straws and scallions.