Recipe of Jamie Oliver Beef Chuck Country Ribs

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, beef chuck country ribs. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Beef Chuck Country Ribs is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Beef Chuck Country Ribs is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have beef chuck country ribs using 14 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Beef Chuck Country Ribs:

1. Take 2 packages beef chuck country ribs or beef chuck short ribs
2. Make ready 1/2 c soy sauce
3. Take 1/2 c water
4. Prepare 1/4 c light brown sugar
5. Prepare 1/4 c red wine vinegar
6. Take 2 tsp sesame oil
7. Prepare 1 tsp crushed red pepper flakes
8. Get 2-3 carrots cut into thirds or fourths
9. Take 1 yellow onion cut into large slices
10. Get to taste Salt, pepper, garlic powder
11. Prepare Oil
12. Prepare Optional for garnish
13. Take 2 green onions
14. Take Sesame seeds

Steps to make Beef Chuck Country Ribs:

1. Heat oil in a dutch oven over medium high heat. Season ribs with salt, pepper & garlic powder. Place one package at a time into oil. Brown ribs on all four sides, for about 8 minutes. In the meantime, whisk soy sauce, water, brown sugar, vinegar, sesame oil & red pepper flakes in bowl.
2. After 8 minutes, add ribs to croc pot. Cook other package the same way. Add a spoonful of oil to croc pot. Add carrots & onions to pan, mix. Cook until brown. Add minced garlic, cook for 1 minute.
3. Remove carrots/onions & place in whisked sauce you just made. Pour into croc pot. Cover & cook for 4.5 hrs on high or 9.5 hrs on low. Garnish with green onion & sesame seeds if desired. Best served over mashed potatoes or rice.

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