Recipe: BBQ Short Ribs & Garlic Mashed Potatoes*

I know it’s a little early in the morning to be greeted with a platter of meat, but around dinnertime these little fellers will look darn good and smell even better roasting away in your oven.

As you know, I’ve been out of town for a couple of weeks, but before I left my men to fend for themselves, I made them some great BBQ Beef Short Ribs. They were discounted at Smith’s one day in the close-dated cooler, so I thought I’d give them a try.  I looked up lots of recipes and finally settled on a BBQ style that involved three hours of slow cooking—perfect timing for the Sunday block.  I had never made beef short ribs before, and I was pleased that they came out so tender and delicious.  They tasted really good alongside my Garlic Mashed Potatoes.  

Easy BBQ Short Ribs

4 lbs boneless beef short ribs

Salt and black pepper
1 cup brown sugar
2 teaspoons paprika
1 teaspoon garlic powder
2 tablespoon white vinegar
¾ teaspoon dried ground thyme
1 1/3 cup ketchup
2 tablespoon yellow mustard 

2 tablespoon Worcestershire sauce 

Directions
Preheat the oven to 300 degrees.  Arrange the short ribs in an oblong glass baking dish and season with salt and pepper, on both sides. In a small bowl, combine all the remaining ingredients and stir to incorporate. Save about ¼ of the sauce and put in fridge for later.  Pour the sauce over ribs and toss well, using your fingers to coat all the pieces. 

Cover well with aluminum foil and roast about 3 hours. Take off the foil during the last 30 minutes of cooking.  Remove ribs from the baking dish (leaving any accumulated liquid behind) and transfer to an oven proof serving dish, spoon on reserved sauce from earlier, and put back in oven uncovered for another 15 minutes or so.  (Sprinkle with fresh parsley if desired when it goes back in oven). Serves 6.

Garlic Mashed Potatoes

5 pounds russet potatoes

8 oz. pkg. cream cheese, softened to room temp.

1 to 1 1/2 cup sour cream

1 1/2 teaspoons onion salt

1/2 teaspoon black pepper

6 large garlic cloves, minced and sautéed briefly in olive oil with 1 bunch sliced green onions (Chives can be substituted, but do not sauté them.)

Peel, quarter, and boil the potatoes in salted water until tender.  Drain and mash with potato masher until smooth and fluffy (don’t overdo it).  Mash in the cream cheese, then stir in sour cream, garlic and onion, and seasonings.  Taste and add more salt as needed.

Spoon into a buttered casserole dish.  Drizzle with melted butter and sprinkle with paprika.

Cover and refrigerate until ready to bake, or bake right away.  Bake at 350 for 30 to 40 minutes or until heated through (maybe longer if taken from fridge).  Uncover for another 10 to 15 minutes to brown a little. Serves 8.

*Originally distributed May 2014