Easy Oven Baked Short Ribs

Easy Oven Baked Short Ribs

 

 

There is nothing…..and I mean nothing as delicious as slow cooked short ribs. Nothing.  Tender, succulent, fall off the bone perfection that just melts in your mouth with every bite.  I keep it as simple as I can and slow bake them in the oven first. Then I slather them down with a sauce to die for.  Guaranteed to get to get plenty of oohs and ahhs.

Easy Oven Baked Short Ribs

4-6 pounds meaty boneless beef short ribs

Lipton Onion soup

Beef broth

Salt and pepper

Preheat oven to 350 degrees.  

Pat dry ribs with paper towel. Season the short ribs all over with salt and pepper and then arrange in baking dish. It’s okay if it is a tight squeeze. Pack them in.  Sprinkle each rib with a generous amount of the soup mix.

Next, pour your beef broth on top and all around the short ribs.  Make sure that ribs are wet with broth.

 

Cover tightly with aluminum foil.  Bake for at least 3 hours. While ribs are cooking, make the sauce.

NOTE:  This recipe can also be made in a slow cooker.  Turn the heat on high and slow cook for at least 6 hours.  

  

Sauce

1 cup ketchup

3/4 cup dark brown sugar, packed

1-1/2 tablespoons apple cider vinegar

1-1/2 tablespoons Worcestershire sauce

1-1/2 tablespoons Dijon mustard

1-1/2 teaspoons chili powder

3/4 teaspoons garlic powder

1/8 teaspoon cayenne pepper

Combine all of the ingredients for the BBQ sauce in a small bowl and stir until smooth.  Cover and refrigerate until ribs are done. Uncover ribs and make sure they are fork tender. Pour off excess drippings in bottom of dish.  

Note: the meat will look unappetizing at this stage; don't worry, it will look much better when it’s finished.

Next, spoon 1/3 of the sauce (about 1/2 cup) over the short ribs. Using tongs, flip the ribs over and spoon another 1/3 of the sauce over top. Reserve the remaining sauce to spoon over ribs later.

    

Bake for 30 minutes more, uncovered until sauce is sticky. Transfer the short ribs to a serving platter. Spoon the reserved BBQ sauce over the short ribs and serve.

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Maryland Cream of Crab Soup

 

 

 

 

 

 

 

 

 

 

 

This is the King of all soups here in Maryland. We love our Maryland blue crabs and all the different dishes you can make from this wonderful crustacean. This is one of my favorites and so easy to make. This soup is so creamy, thick and delicious and full of tender, sweet Maryland lump crab.

Maryland Cream of Crab Soup

 1/4 cup (1/2 stick) butter

½ cup onion, coarsely chopped

1/3 cup flour

2 cups half-and-half (half milk/half cream)

2 cups cream

1 tablespoon Old Bay Seasoning

1 pound jumbo lump crab meat

3 tablespoons dry sherry or cooking sherry (optional)

 

 

 

 

 

 

 

 

 

 

Melt butter in 3-quart saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add flour and Old Bay and whisk until well blended. While whisking constantly, gradually add cream and half and half. Bring just to boil.

 

 

 

 

 

 

 

 

 

Reduce heat to low and gently stir in crab meat. Simmer 20 minutes, stirring occasionally.

Stir in sherry, if desired and heat for an additional 2 minutes. Sprinkle with additional Old Bay, if desired.

  

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Puffed Pastry Scrambled Egg Cups

 Puffed Pastry Scrambled Egg Cups

I love these little puffed pastry cups.  I get such a kick out of taking these flat cookie-like discs out of the oven and watching them puff up four times their size. And they are so buttery, light and flaky that I could sit and eat them by themselves! You can fill them with so many good things, both sweet and savory.  This time I decided to get creative for breakfast so I filled them with scrambled eggs topped with a mild cheese sauce.  They are wonderful! You have to try these my friends. You'll love them! 

Puffed Pastry Scrambled Egg Cups

1 pkg. (10 ounces) Pepperidge Farm Puff Pastry Shells

Sauce

3 tablespoons butter

4 1/2 teaspoons all-purpose flour

1 1/4 cups whole milk

3/4 cup shredded Swiss cheese 

1/2 cup shredded Parmesan cheese

Filling

6 eggs

¼ cup milk

Lay your puffed pastry rounds on a parchment lined baking sheet and bake in a preheated 400 degree oven for 20 minutes. Remove from oven and allow to cool slightly. Remove the little caps from each muffin. Eat those with a little cinnamon and sugar and you have a great snack! But back to breakfast! 

Cheese Sauce:  Melt butter in a 2-quart saucepan over medium heat. Add in the flour and stir for 1-2 minutes. Slowly whisk in 1 1/4 cups milk. Cook and stir for 2 minutes or until the mixture bubbles and thickens. Gradually stir in the cheeses. Cook and stir for 5 minutes or until the mixture is smooth and the sauce begins to bubble. Cover the saucepan. Set aside and keep warm.

Scrambled Eggs:  Beat the eggs and remaining milk in a medium bowl. Heat butter in a 10-inch skillet over medium heat. Add the eggs and keep stirring until the eggs are set but still moist, stirring occasionally.

Divide the eggs evenly among the pastry shells. Top each with about 3 tablespoons cheese mixture.

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Cream Cheese Pockets

 Cream Cheese Pockets

So easy to make and so good.  These are the perfect on the go breakfast or wonderful with the Sunday morning paper and a mug of coffee. So light and flaky, so creamy and delicious.  So good.

Cream Cheese Pockets 

1 sheet puff pastry 

8 ounces cream cheese, softened 

1/3 cup granulated sugar 

2 large egg yolks 

1 teaspoon vanilla extract 

1/4 teaspoon coarse salt 

Zest of 1 lemon 

1 large egg + 1 teaspoon water, for egg wash 

1 cup powdered sugar, sifted 

2-3 tablespoons milk

Preheat oven to 400 degrees. Line a sheet pan with parchment paper.  

 

  

In a large bowl, using a hand mixer, beat cream cheese and sugar until smooth and creamy, about 3-4 minutes. Add egg yolks, vanilla, salt and lemon zest and mix until just incorporated. 

On floured surface, open the sheet of dough and roll into approximate 18-inch square. Cut into 9 squares. 

 

Spoon approximately 2 tablespoons of cream cheese filling into center of each square. Brush two opposing corners with egg wash, then fold over the filling in the center, pressing gently to seal. Brush rest of the puff pastry with egg wash. 

Chill prepared pockets for about 15 minutes, then bake until puffed and golden, about 20-25 minutes. Let cool to room temperature. 

To make icing, whisk together powdered sugar with enough milk to make thick but pourable glaze. Drizzle over cooled pockets. Let sit 15 minutes before serving. 

Photography is the property of and copyrighted to Welcome Home.