Recipe courtesy of Emeril Lagasse
Print
Total:
2 hr 35 min
Prep:
20 min
Cook:
2 hr 15 min
Yield:
5 to 6 servings

Ingredients

  • 2 racks of beef short ribs (2 1/2 to 3 pounds each)
  • Salt
  • Freshly ground black pepper
  • 1 teaspoon liquid crab boil
  • 1 (14-ounce) bottle of ketchup
  • 12 ounces light beer
  • 1 tablespoon molasses
  • 1 tablespoon Creole or whole grain mustard
  • 1 tablespoon chopped garlic
  • 1/2 cup chopped onions
  • 1/4 cup firmly packed light brown sugar
  • Dash hot pepper sauce
  • Dash Worcestershire sauce
  • Pinch salt
  • Pinch cayenne
  • 1 tablespoon peeled and grated fresh ginger
  • Pinch of freshly ground black pepper
  • 1 recipe of Cilantro and Roasted Potato Salad, recipe follows
CILANTRO AND ROASTED POTATO SALAD:
  • 2 pounds new potatoes, quartered
  • 10 cloves of fresh garlic
  • Drizzle of olive oil
  • Salt
  • Freshly ground black pepper
  • 3/4 cup mayonnaise
  • 2 tablespoons Creole mustard
  • 1 lemon, juiced
  • 1/4 cup fresh cilantro leaves, washed and patted dry
  • 4 hard-boiled eggs, sliced
  • 1/2 small red onion, thinly sliced

Directions

Season the ribs with salt and pepper. Place the ribs in a large pot and cover with water. Add 1 teaspoon of the crab boil. Over high heat, bring the liquid to a boil. Reduce the heat to medium and simmer for 30 minutes. Remove the ribs from the liquid and cool. In a food processor, fitted with a metal blade, combine the rest of the ingredients. Process until smooth, about 15 seconds. Scrape down the sides with a rubber spatula. Pulse two or three times. Preheat the oven to 350 degrees F. Place the ribs in a shallow roasting pan. Pour the pureed mixture over the ribs. Place the ribs in the oven and roast the ribs for about 1 1/2 to 2 hours or until the ribs are tender. Slice into individual ribs and serve with Cilantro and Roasted Potato Salad.

CILANTRO AND ROASTED POTATO SALAD:

Preheat the oven to 400 degrees. In a mixing bowl, toss the potatoes and garlic with a drizzle of olive oil. Toss well. Season with salt and pepper. Place on a baking sheet and roast for 15 minutes, or until fork tender. Remove from the oven and cool completely. Using a mini food processor, combine the mayonnaise, mustard and lemon juice. Process until smooth. Season with salt and pepper. Add the cilantro and continue to process until incorporated. In a mixing bowl, toss the roasted potatoes and garlic, cilantro mayonnaise, sliced eggs, and red onions. Mix well. Season with salt and pepper. Cover with plastic wrap and refrigerate for 2 hours. Remove from the refrigerator and mix the salad. Re-season with salt and pepper if needed.

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