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Recipe

Spicy Short Ribs Smothered In Red Gravy

  • 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

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.