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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (555g) Recipe makes 3 servings |
||
| Calories 667 | ||
| Calories from Fat 406 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 45.2g | 69% | |
| Saturated Fat 18.4g | 92% | |
| Monounsaturated Fat 19.3g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 108mg | 36% | |
| Sodium 1840mg | 76% | |
| Potassium 1220mg | 34% | |
| Total Carbohydrate 37.6g | 12% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 27.9g | ||
| Protein 30.2g | 60% | |
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Ingredients
- 1-3 lb beef rib (we prefer boneless)
- 4 cups canned tomatoes (fresh is fine if available in season)
- 1 fresh onion, chopped
- 1 tablespoon fresh french tarragon leaf (1 1/2 teaspoons dry leaves)
- 2 bay leaves
- 3 cloves fresh garlic (or more, if desired)
- 1 tablespoon fresh greek oregano leaves (1 1/2 teaspoon dry oregano leaves)
- 1/4 cup sweet soy sauce
- 1/4 cup brown sugar
- 1 teaspoon curry powder (more, if desired, but certainly not less)
- 1 teaspoon cayenne pepper, ground (if you like it really hot, add more!)
- salt (to taste)
Directions
1
Run tomatoes through blender or food processor until smooth.2
Combine tomatoes and all ingredients except the beef ribs in 2 quart non-reactive pot such as stainless steel.3
NOTE: It is best to use an aluminum or copper clad pan for even heat distribution and to avoid hot spots, which will lead to sticking and possibly scorching.4
Bring tomato mixture to a boil, reduce heat and simmer until thickened, approximately 1 1/2 hours.5
Pour contents through sieve to strain out seeds and chunks (I stirred gently with a spoon to press more pulp through sieve a little more quickly).6
Allow to cool to room temperature.7
Place beef ribs in marinade and marinate for at least four hours, but over-night is better.8
If you are limited on time and have an injector, you can inject the beef ribs (if using boneless) rather than marinating.9
Place on pre-heated gas grill, or prepared charcoal grill and cook until desired doneness, basting frequently with marinade.
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Browse similar recipes by category
- Course > Main Dish > Curries
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- Main Ingredient > Meat > Beef > Ribs
- Preparation > Time to Make > > 1 day
- Preparation > Equipment > Outdoor > Barbecue
- Preparation > Presentation > Served Hot
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > To Go... > Camping
- Occasion > Everyday
- Dietary > Kid Pleaser
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Featured Reviews for This Recipe
From: Chef #503111
On Nov 9, 2008
I loved this sauce. I was in a hurry and had not time to cook and strain the sauce. I just ground all of the ingredients in a blender, poured on top of the ribs, and covered tightly with foil. About 7 hours later (300 degree oven) I had WONDERFUL ribs! I used teriaki sauce because I didn't have any soy sauce, and red pepper flakes in place of the cayenne. It is a real winner! Thanks!
From: mommyoffour
On Jan 17, 2008
I too baked these long and slow in the oven but the sauce is to die for. Delicious. I love beef ribs, they are the true comfort food. I will be making these again real soon.....yummy. Thank you for this terrific recipe....Stephanie
From: TOOLBELT DIVA
On Jun 27, 2003
OH YES! OH YES! OH YES! THIS IS A KEEPER. I WANNA TELL YA', YOUR FAMILY IS RIGHT...MAKE THIS ONE YOUR BBQ SAUCE/MARINADE OF CHOICE. I have added this one to my faves, and filed it under "My Faves" (what else?) Two, 28 oz cans of GROUND PLUM TOMATOES measures 6 cups in volume. So I used two full tins of ground plum tomatoes, your seasonings, increased the ingredient quantities and onion by one-half because of the addition of two cups' tomato. (In this case, more is better - YUM). At the end of July, I am hosting an "in-law" Bar-B-Que and your recipe will be the BBQ Sauce/Marinade of choice for the 15 lb. beef tenderloin. At the end of August my niece is being married and I have been asked to cook the wedding BBQ. Your recipe will once again be the BBQ Sauce/Marinade of choice for the hip of beef. On September 20, there will be a birthday BBQ for 50 people at a friend's home; I have been asked to cook, and yes, your BBQ Sauce/Marinade will flavour 25 lbs chicken wings. On the Minus Side: It got used up too quickly. On the Plus Side: Seasonings are so easily adjusted to taste, and quantity. The melding of flavours is perfect. It is a recipe of simple preparation, and freezing for future use is exactly what I require. You get ten out of ten for sharing your talent, and happily 5-stars for the review.
From: foodtvfan
On Jul 21, 2003
Absolutely delicious. Easy to make with readily available ingredients. Well worth planning to marinate overnight. My personal number one choice for the contest!
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