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Corned Beef Ribs With Brown Sugar and Mustard Glaze

 
Corned Beef Ribs With Brown Sugar and Mustard Glaze
Image ©
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $5.95 One serving costs about $5.95

$5.95 per serving

6 people like this recipe

6 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 dairy-free,healthy,dairy free lunch,main course,main dish,dinner
spoonacular Score:94%

Spoonacular Score: 94%

 

Corned Beef Ribs With Brown Sugar and Mustard Glaze might be just the main course you are searching for. This recipe makes 4 servings with 927 calories, 50g of protein, and 43g of fat each. For $5.95 per serving, this recipe covers 54% of your daily requirements of vitamins and minerals. This recipe from Foodista requires beer, brown sugar, dijon mustard, and carrots. Only a few people made this recipe, and 6 would say it hit the spot. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is awesome. If you like this recipe, take a look at these similar recipes: Corned Beef Ribs With Brown Sugar and Mustard Glaze, Corned Beef With Marmalade-Mustard Glaze, and Corned Beef with Blackberry Mustard Glaze.

Beef Ribs on the menu? Try pairing with Pinot Noir, Merlot, and Cabernet Sauvignon. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. You could try Goldeneye Gowan Creek Vineyard Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 80 dollars per bottle.

Goldeneye Gowan Creek Vineyard Pinot Noir

Made in the style preferred by our founder, Dan Duckhorn, this wine exudes richness, depth, dark fruit and structure. On the palate, it is deep and lush, with layers of wild blackberry and plum pie supported by a streak of acidity that adds definition to the flavors, while drawing the wine to a lingering finish with hints of lavender, pennyroyal, and Asian spices.

» Get this wine on Wine.com

Ingredients

Servings:
4
4 bay leaves
bay leaves
4
4 bay leaves
bay leaves
24
24 black whole peppercorns
black whole peppercorns
1 small head
1 small head trimmed cabbage
trimmed cabbage
4 medium
4 medium carrots
carrots
1 Tbsp
1 Tbsp cider vinegar
cider vinegar
2.5 pounds
2.5 pounds corned beef ribs
corned beef ribs
2 Tbsps
2 Tbsps dijon mustard
dijon mustard
2 large cloves
2 large cloves garlic
garlic
0.25 cup
0.25 cup light beer
light beer
0.5 cup
0.5 cup light brown sugar
light brown sugar
0.5 cup
0.5 cup light brown sugar
light brown sugar
2 medium
2 medium yellow onions
yellow onions
4 medium
4 medium potatoes
potatoes
2 quarts
2 quarts water
water
4 bay leaves
4
bay leaves
4 bay leaves
4
bay leaves
24 black whole peppercorns
24
black whole peppercorns
1 small head trimmed cabbage
1 small head
trimmed cabbage
4 medium carrots
4 medium
carrots
1 Tbsp cider vinegar
1 Tbsp
cider vinegar
2.5 pounds corned beef ribs
2.5 pounds
corned beef ribs
2 Tbsps dijon mustard
2 Tbsps
dijon mustard
2 large cloves garlic
2 large cloves
garlic
0.25 cup light beer
0.25 cup
light beer
0.5 cup light brown sugar
0.5 cup
light brown sugar
0.5 cup light brown sugar
0.5 cup
light brown sugar
2 medium yellow onions
2 medium
yellow onions
4 medium potatoes
4 medium
potatoes
2 quarts water
2 quarts
water

Equipment

roasting pan
roasting pan
dutch oven
dutch oven
sauce pan
sauce pan
oven
oven
roasting pan
roasting pan
dutch oven
dutch oven
sauce pan
sauce pan
oven
oven


Instructions

  1. Preheat an oven to 350
  2. Stud the rinsed and peeled rack of corned beef ribs with the three cloves, fairly evenly spaced along the top meaty side of the ribs.
  3. Place the ribs in a large, deep covered roasting pan or Dutch oven.
  4. Sprinkle the peppercorns on top of the ribs along with the slices of garlic and the bay leaves.
  5. Add enough water to just cover the ribs - this will vary depending on the size of your pan.
  6. Put the pan, covered, into the oven and cook for one hour.
  7. While the ribs are braising for the first hour, prepare the vegetables.
  8. After the first hour, add all the vegetables, except for the cabbage, into the pan. Re-cover and return to the oven for 45 minutes.
  9. After the 45 minutes, add the cabbage to the pan, re-cover and return to the oven for fifteen minutes.
  10. During the final braising of the ribs and vegetables, prepare the glaze.
  11. Combine the sugar, beer and vinegar in a small saucepan and heat to a boil over medium heat.
  12. Cook at a low boil for 5 minutes, stirring often.
  13. Remove the glaze from the heat, add the mustard and stir to combine.
  14. Set aside until ribs and vegetables are finished braising.
  15. Remove the vegetables and ribs from the oven when the cooking time is complete (about 2 hours).
  16. Remove the ribs and place on a baking rack set over a pan. Re-cover the vegetables to keep them warm while you glaze the ribs.
  17. Brush a light coat of glaze on the underside of the ribs and a thicker layer on the top side. Use about 1/2 the glaze.
  18. Place the ribs into the oven and cook for 15 minutes. This will give you a good base layer of glaze.
  19. After 15 minutes, remove the ribs for a final coating and turn the oven up to 425
  20. Brush the rest of the glaze on the ribs, return to the oven and cook for 10 to 15 minutes more, until the glaze is lightly browned and bubbly but not burned.
  21. When the glazed ribs are done, allow to cook for a couple of minutes (that sugar will be hot!).
  22. Remove the vegetables from the braising liquid and serve with the ribs on a platter to serve and cut at the table or cut the meat into rib sections. If you wish to forego the vegetables, by the way, the ribs make a fantastic appetizer all on their own.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $6.06
Ingredient
4 bay leaves
4 bay leaves
24 black whole peppercorns
1 small head trimmed cabbage
4 mediums carrots
1 tablespoon cider vinegar
2.5 pounds corned beef ribs
2 tablespoons dijon mustard
2 large cloves garlic
¼ cups light beer
½ cups light brown sugar
½ cups light brown sugar
2 mediums yellow onions
4 mediums potatoes
Price
$0.08
$0.08
$0.12
$2.98
$0.43
$0.06
$17.41
$0.30
$0.13
$0.32
$0.35
$0.35
$0.48
$1.14
$24.23

Nutritional Information

Quickview
1031 Calories
50g Protein
43g Total Fat
111g Carbs
73% Health Score
Limit These
Calories
1031k
52%

Fat
43g
67%

  Saturated Fat
13g
85%

Carbohydrates
111g
37%

  Sugar
63g
71%

Cholesterol
153mg
51%

Sodium
3650mg
159%

Alcohol
0.46g
3%

Get Enough Of These
Protein
50g
101%

Vitamin C
187mg
227%

Vitamin A
10932IU
219%

Vitamin B6
2mg
109%

Vitamin K
109µg
105%

Selenium
59µg
85%

Vitamin B12
5µg
84%

Potassium
2654mg
76%

Vitamin B3
14mg
72%

Zinc
9mg
64%

Folate
250µg
63%

Manganese
1mg
58%

Phosphorus
571mg
57%

Iron
8mg
45%

Fiber
10g
42%

Vitamin B2
0.69mg
40%

Copper
0.79mg
40%

Magnesium
146mg
37%

Calcium
323mg
32%

Vitamin B1
0.47mg
31%

Vitamin B5
2mg
28%

Vitamin E
0.74mg
5%

covered percent of daily need

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