BBQ’D Calgary Stampede Beef Short Ribs
Filed Under: Lifestyle, World | Posted: 10/23/2012 at 6:21AM
Comments | Region: Canada
It is every chef’s desire whether they are professional or amateur, to introduce an infusion of flavors and textures to tantalize those at the table.
Grilled calgary stampede beef short ribs is a culinary delight that will tantalize your tastebuds with outstanding taste and texture. It’s summertime and summertime is BBQ grilling time. Amateur chefs also love the outdoors, and the opportunity to show off their prowess with a grill.Chefs also love to come up with excitingly delicious culinary dishes that can be easily and tastefully cooked on their grills to wow their friends and families
Aunt Vie in Calgary Alberta used to cook this particular dish up when family visited her for the Calgary Stampede during the Summer. Aunt Vie shared her recipe with me and I, being the creative sort of person changed it here and there to adopt it as my own recipe. Thanks Aunt Vie.
To start it off you will need about 8 to 10 pounds of beef short ribs.
Cooking time: between 4-6 hours on a low heat of 200 degrees F.
It is always a good idea to wash your ribs under cold running water and also to peel off the membrane from the "Bone side" of your ribs. The peeling removes a membrane that is neither edible nor tasty, and it allows for the beef meat to literally fall off the bone once cooked.
The next step is done for tenderizing the beef and ensuring that it is juicy and tender for grilling.
Blanching the ribs:
Add in 1 cup of sugar, 1/2 cup of red wine or cider vinegar and 4 bay leaf.
On medium to high heat bring this to a boil.
Once boiling, submerge your ribs into the boiling water to blanche the meat. The meat will turn from its Red color to a sort of greyish color.
Let the ribs sit in this hot water mixture for about 3-4 minutes or more allowing the meat to begin separating from the bones.
Remove your ribs and dry them off and allow them to sit and cool while you get your meat rub ready.
In a bowl combine the following ingredients:
1/2 cup dark brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon kosher salt or table salt
1 tablespoon chili powder (or to taste) if you like really spicy hot add more
1 tablespoon garlic powder or, ( 4 cloves of garlic minced)
1 tablespoon onion powder or, ( 1/2 an onion minced)
1 teaspoon cayenne powder (or to taste) again if you like spicy hot add more
1 tablespoon dried mustard
Apply you rub mixture liberally to the meat of your ribs, rubbing it thoroughly into the meat-side of your ribs.
Once you’ve done this cover and refrigerate the ribs for a (minimum of overnight) , up to 24 hours or longer, to allow the rub to permeate the meat thoroughly.
Homemade BBQ sauce:
3-4 tablespoons pure olive oil or (extra virgin) depending upon your taste. Most prefer the "Pure" for its intensity of flavor
1 tablespoon onion powder
1 tablespoon garlic powder
2 cups ketchup
1/2 cup cider vinegar
1/4 cup worcestershire sauce
the juice of 1/2 a lemon
1/3 cup brown sugar
1 and 1/2 tablespoon mollases
1 teaspoon chili powder (or to taste)
1/2 teaspoon cayenne pepper (or to taste)
Before refrigerating taste this to see if you desire more heat or not. This sauce can be prepared a day or so in advance if you like to permit all of the different flavors to intensify and marry together.
Pre heat your bbq grill, to "Low" You will only need a cooking temperature of 200 Degrees F.
Once your grill is heated up lay your ribs on the grill on their sides and then close the lid to allow a little smokiness to permeate the meat of the ribs. Another grilling technique you can try is to completely cover your grilling rack with foil wrap and then puncture the foil at 1/2 inch intervals. This allows for the smokiness and helps to prevent flareups somewhat.
If you lay the ribs meat side down, this will dry out the meat. We don’t want this.
Keep a spritzer bottle handy and check on the ribs periodically, we don’t want any unnecessary flare up just a gentle cooking to make the beef meat tender and tasty.
To check for Doneness your meat thermometer should register an inner meat temperature of between 140-145 Degrees F. This will give you a "medium-rare to medium" doneness.
Once you have achieved this degree of doneness liberally brush apply your homemade BBQ sauce spreading it thickly and thoroughly all over the meat side of your ribs.
Shut down you grill, close the lid, and permit the sauce to seep into the meat.
After 3-4 minutes resting on your grill, apply another coating of your sauce, and you are ready to serve.
As a main dish serve your ribs with a Cold Potato Salad and a side dish of cut tomatoes with some greek feta cheese, with a drizzling of extra virgin, or, pure olive oil, with a sprinkle of oregano, and a dish of warmed arlic bread.
For a delicious summer veggie you might want to grill up some corn on the cob which can be cooked on your grill while your beef is grilling.
In a mixing bowl, wisk together the following ingredients: This can be left in the fridge to chill over night or longer with your ribsHere’s what you’ll needGet your stock pot or your largest cooking pot and 1/2 fill it with cold water.