Smoked Beef Ribs with Leeks Recipe

From Dorothy McNett's Recipe Book.

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Smoked Beef Ribs with Leeks

From Dorothy McNett's recipes at This is one of many versions of beef ribs smoked and then braised, as in the style of the Rhinelander. I use the Camerons stove-top smoker for smoking the ribs. Serve this with the juices over Spatzle or other noodles, or with potato pancakes.

2-3 pounds beef short ribs
1/4 - 1/2 teaspoon freshly ground pepper
1/4 - 1/2 teaspoon fine sea salt

1-2 leeks
1 onion
2 tablespoons butter
2 tablespoons oil
1/4 teaspoon dried dill
8-10 juniper berries
1 teaspoon sugar
salt and pepper, as needed
1 cup red wine
1/2 cup beef broth or water

1-2 teaspoons flour
1/2 cup sour cream or creme fraiche
fresh parsley, snipped
semi-coarse sea salt, as needed

Sprinkle the beef ribs with salt and pepper and smoke, using the stove top smoker or outdoor barbecue. Just lightly smoke them, about 10 minutes so that they are not cooked but have absorbed a nice smokey flavor and aroma. In meantime, slice the leeks lengthwise and then wash well to remove all sand and dirt. Slice thinly, slightly at an angle, using most of the green tops as well. Peel, quarter, and slice the onion. In heavy bottomed stock pot or saute pan, heat the butter and oil. Add leeks and onions, reduce to medium, and cook and stir about 10-15 minutes or until just starting to brown and caramelize. Add dill, juniper berries, sugar, salt and pepper, red wine and broth or water. Add the smoked ribs, cover. Cook on low heat for at least 45 minutes, up to 1 1/2 hours on very low heat. Do not let liquids boil away, keep it covered and use low heat. Remove meat to platter, whisk the flour into the juices, cook 1 minute to thicken, and them stir in the sour cream. Pour over the meat, garnish with snipped parsley. Sprinkle with more salt and pepper, only if needed. Serve with noodles such as spatzle.

Recipe created 2010-05-31.

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