M. Lee Leuschner's Oven-Barbecued Short Ribs with Creamy Chili Biscuits

By The Canadian Living Test Kitchen

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M. Lee Leuschner's Oven-Barbecued Short Ribs with Creamy Chili Biscuits

This recipe makes 8 servings

Ingredients

3 lb beef simmering short ribs 3 3lb lbbeef simmering short ribs
3 tbsp vegetable oil 3 3tbsp tbspvegetable oil
2 large onions , coarsely chopped2 2large largeoniononions, coarsely chopped
3 cloves of garlic , minced3 3clove garliccloves of garlic, minced
2 2cans (each 19 oz/540 mL) cans (each 19 oz/540 mL)stewed tomatoes
2 cups beef stock 2 2cups cupsbeef stock
1/3 cup cider vinegar 1/3 1/3cup cupcider vinegar
1/4 cup packed brown sugar 1/4 1/4cup cuppacked brown sugar
3 tbsp Worcestershire sauce 3 3tbsp tbspWorcestershire sauce
2 tbsp Dijon mustard 2 2tbsp tbspDijon mustard
1-1/2 tsp salt 1-1/2 1-1/2tsp tspsalt
1-1/2 tsp hot pepper sauce 1-1/2 1-1/2tsp tsphot pepper sauce
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/2 tsp paprika 1/2 1/2tsp tsppaprika
1/2 tsp turmeric 1/2 1/2tsp tspturmeric
8 fresh parsley sprigs 8 8fresh parsley sprigfresh parsley sprigs
2 thin lemon slices 2 2thin lemon slices
1 lb potatoes , peeled and cubed1 1lb lbpotatopotatoes, peeled and cubed
1 1lb lbcarrotcarrots, peeled and cut diagonally in 2-inch (5 cm) thick slices
Chili Biscuits:
1 tbsp butter 1 1tbsp tbspbutter
1 onion , finely chopped1 1oniononions, finely chopped
1 1large largeclove garliccloves of garlic, finely chopped
2 cups flour 2 2cups cupsflour
1 tbsp baking powder 1 1tbsp tbspbaking powder
2 tsp chili powder 2 2tsp tspchili powder
1 tsp salt 1 1tsp tspsalt
1/4 cup grated Parmesan cheese 1/4 1/4cup cupgrated Parmesan cheese
2 tbsp minced fresh parsley 2 2tbsp tbspminced fresh parsley or coriander
1 cup whipping cream 1 1cup cupwhipping cream

Preparation

One Day Ahead:
Arrange ribs in single layer in large shallow roasting pan. Broil 4-inches (10 cm) from heat, turning often, for about 10 minutes or until browned.

In Dutch oven, heat oil over medium heat; cook onions and garlic, stirring occasionally, for 10 minutes or until translucent.

Add tomatoes, stock, vinegar, sugar, Worcestershire sauce, mustard, salt, hot pepper sauce, pepper, paprika, turmeric, parsley and lemon slices. Add ribs and pan drippings; bring to boil. Cover and transfer to 350°F (180°C) oven; bake for about 2 hours or just until ribs are tender.

Add potatoes and carrots. Bake, covered, for about 1 hour or until vegetables are tender. Discard parsley and lemon. Let cool for about 30 minutes. Refrigerate for 24 hours. Remove fat from top.

One Hour Before Serving:
Bring ribs to simmer over medium-high heat, stirring occasionally.

Chili Biscuits:
Meanwhile, in small skillet, melt butter over medium heat; cook onion and garlic, stirring occasionally, for about 5 minutes or until softened. Let cool.

In large bowl, whisk together flour, baking powder, chili powder and salt ; stir in cheese and parsley. Blend in onion mixture. Drizzle cream over top, mixing with fork just until dough comes together and adding more cream if necessary.

Turn out dough onto lightly floured surface; knead about 10 times. Roll out to 1/2-inch (1 cm) thickness. Using 2-1/4-inch (5.5 cm) round cookie cutter, cut out circles; arrange over ribs.

Bake, uncovered in 450°F (230°C) oven for about 15 minutes or until biscuits are puffed and no longer doughy underneath.