Bite-sized cuts of beef Country-Style Ribs will be a new game day favorite. Slow-cooked until they’re fall-apart tender, then coated in zesty cayenne pepper sauce.
Recipe, photo courtesy of Beef. It’s What’s For Dinner
Cook Time 2.5 hours
|
Protein 15
|
Servings 12
Helpful Hereford Tips
It's important not to overcrowd the pan when sautéing beef. Cook the beef in two rounds to ensure correct doneness on all meat.
Nutritional Information
Cals
130Iron
8% DVRecipe Nutrition Information
Nutrition information per serving: 133 Calories; 72 Calories from fat; 8g Total Fat (3 g Saturated Fat; 1 g Monounsaturated Fat;) 46 mg Cholesterol; 453 mg Sodium; 1 g Total Carbohydrate; 0.3 g Dietary Fiber; 15 g Protein; 1.5 mg Iron; 2 mg NE Niacin; 0.1 mg Vitamin B6; 1.6 mcg Vitamin B12; 4.7 mg Zinc; 15 mcg Selenium; 43.3 mg Choline.
This recipe is an excellent source of Protein, Vitamin B12, Zinc, and Selenium; and a good source of Niacin.
Ingredients
- 1-1/2 to 2 pounds beef Country-Style Ribs, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 3/4 cup beef broth
- 2 tablespoons plus 1/4 cup hot pepper sauce for Buffalo wings, divided
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/4 cup blue cheese crumbles
- Carrot and celery sticks (optional)
Instructions
- Heat oil in large stockpot over medium heat until hot. Brown half of beef ribs; remove from stockpot. Repeat with remaining beef.
- Return beef to stockpot. Add beef broth, 2 tablespoons buffalo sauce, garlic powder and onion powder; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender.
- Remove beef from cooking liquid to large bowl; discard cooking liquid or reserve for another use. Toss beef with remaining 1/4 cup buffalo sauce. Sprinkle with blue cheese crumbles. Serve with carrot and celery sticks, if desired.
Cook’s Tip: Beef ribs can be served on 6-inch wooden skewers or with wooden toothpicks.
About Country-Style Chuck Ribs
Bite-sized cuts of beef Country-Style Ribs will be a new game day favorite. Slow-cooked until they’re fall-apart tender, then coated in zesty cayenne pepper sauce.
Recipe, photo courtesy of Beef. It’s What’s For Dinner