Corned Beef Ribs With Brown Sugar and Mustard Glaze
Falling-off-the-bone tender corned beef ribs with a glaze that has the sweetness that perfectly counterpoints the salty meat, served along with oven braised vegetables that absorb all the flavor of the simple spices. I think you'll be very pleasantly surprised - not only the taste of this dinner, but also with how easy it is to do!
Total Steps
22
Ingredients
14
Tools Needed
7
Ingredients
- 2 tablespoons Dijon mustard
- 1/4 cup light beer
- 1 tablespoon cider vinegar
- 1/2 cup light brown sugar
- 8-12 cups water
- 4 medium carrots, peeled
- 1 small head cabbage, trimmed and quartered(optional)
- 2 medium yellow onions, peeled and halved with root end intact
- 4 medium firm potatoes, peeled and halved
- 2 dozen whole black peppercorns
- 2 bay leaves
- 2 large cloves garlic, thinly sliced
- 3 whole cloves
- 1 rack corned beef ribs (2.5 to 3-pounds)
Instructions
Step 1
Preheat the oven to 350°F.
Step 2
Stud the rinsed and peeled rack of corned beef ribs with the three whole cloves, fairly evenly spaced along the top meaty side of the ribs.
Step 3
Place the ribs in a large, deep covered roasting pan or Dutch oven.
Step 4
Sprinkle the peppercorns, thinly sliced garlic, and bay leaves on top of the ribs.
Step 5
Add enough water to just cover the ribs; the amount will vary depending on the size of your pan.
Step 6
Cover the pan and cook in the oven for 1 hour.
Step 7
While the ribs are braising for the first hour, prepare the carrots, yellow onions, and potatoes.
Step 8
After the first hour, add all the prepared carrots, yellow onions, and potatoes to the pan with the ribs. Re-cover and return to the oven for 45 minutes.
Step 9
After 45 minutes, add the trimmed and quartered cabbage to the pan, re-cover, and return to the oven for 15 minutes.
Step 10
During the final braising of the ribs and vegetables, prepare the glaze.
Step 11
Combine the light brown sugar, light beer, and cider vinegar in a small saucepan and heat to a boil over medium heat.
Step 12
Cook at a low boil for 5 minutes, stirring often.
Step 13
Remove the glaze from the heat, add the Dijon mustard, and stir to combine.
Step 14
Set the glaze aside until the ribs and vegetables are finished braising.
Step 15
Remove the vegetables and ribs from the oven when the cooking time is complete (approximately 2 hours total for braising).
Step 16
Remove the ribs and place them on a baking rack set over another pan to catch drips. Re-cover the vegetables to keep them warm while you glaze the ribs.
Step 17
Brush a light coat of glaze on the underside of the ribs and a thicker layer on the top side, using about half of the prepared glaze.
Step 18
Place the ribs into the oven and cook for 15 minutes to give a good base layer of glaze.
Step 19
After 15 minutes, remove the ribs for a final coating and turn the oven up to 425°F.
Step 20
Brush the rest of the glaze on the ribs, return them to the oven, and cook for 10 to 15 minutes more, until the glaze is lightly browned and bubbly but not burned.
Step 21
When the glazed ribs are done, allow them to cool for a couple of minutes, as the sugar glaze will be very hot.
Step 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 individual rib sections. (Optionally, the ribs can be served as a fantastic appetizer on their own, foregoing the vegetables.)