This is one of my favorites and one of Cub’s specialties.  He uses the pressure cooker to perfectly braise the meat until it falls right off the bone. It’s quick, easy and very delicious.

INGREDIENTS

• 3 pounds shorts ribs, bone-in
• 3 tablespoons Trader Joe’s premium extra virgin olive oil (the bottle with the pouring cap is perfect for this!)
• 1 10 ½ oz. cans of Campbell’s French onion soup
• 2 tablespoon Worcestershire sauce
• 6 fresh garlic cloves, diced OR Spice World, minced or chopped garlic in the jar
• 1 can beef broth
• 4 carrots, peeled and chopped
• 4 celery stalks, chopped
• 8 – 10 small Yukon gold potatoes, clean and cubed
• 1 small carton of small mushrooms, sliced
• 2 – 3 dashes of Louisiana hot sauce OR Sriracha hot chili sauce by Huy Fong Foods, Inc.
• Sea salt and fresh ground pepper to taste

DIRECTIONS

Heat olive oil and brown all sides of the short ribs

Add all the ingredients and cook

My favorite way to cook these is with a pressure cooker for 1 ½ hours OR if you don’t have a pressure cooker, place into a crock pot for 8 hours

My good friend Cindy’s parents, Burnal and Kathryn Hays, have a barbeque dinner every year with friends at Ernie Cox’s home.  This was Kathryn’s special recipe for the party that never failed to be a big hit.  Cindy enjoyed it so much growing up that she continues to cook it for her family and friends.

INGREDIENTS

• Trimmed brisket
• Liquid smoke
• Celery salt
• Garlic salt
• Onion salt
• Worcestershire sauce
• Salt & pepper
• Foil

DIRECTIONS

Sprinkle Liquid Smoke, celery salt, garlic salt and onion salt generously over meat. Wrap in foil and set in refrigerator overnight.

NEXT DAY

Pour off liquid and pour Worcestershire sauce all over meat. Sprinkle with salt and pepper.  Reseal foil and bake in a Pyrex dish at 275 F degrees for 5 hours.

AFTER 5 HOURS

Pour off liquid and pour on ½ bottle of good barbecue sauce. Leave foil open and cook one more hour.

HELPFUL HINTS

Can be fixed the day before and reheated in sauce.

One of the more labor intensive recipes, but trust me—it’s worth it. You can use this as spaghetti sauce or sauce for lasagna.

INGREDIENTS

• ½ cup minced yellow onion (about half of a medium yellow onion)
• 2 cloves garlic, crushed OR by Spice World, minced or chopped garlic in the jar
• 4 tablespoons olive oil
• ½ teaspoon sea salt
• ¼ teaspoon fresh ground black pepper
• 1 pound hot or mild Italian sausage, casing removed
• 1 pound ground sirloin
• 1 (28 oz.) can crushed tomatoes
• 2 (6 oz.) cans tomato paste
• 1 (15 oz.) can tomato sauce
• 1 (24 oz.) jar of Prego sauce
• ½ cup of red wine (we like a good Cabernet)
• 2 tablespoons brown sugar
• 1 ½ teaspoons dried basil leaves
• ½ teaspoon dried fennel seeds
• 1 teaspoon dried oregano
• 2 tablespoons chopped fresh flat-leaf (Italian) parsley
• 1 cup of fresh roasted green chile, chopped
• 2 bay leaves (remove before serving)
• Optional: ¼ – ½ teaspoon crushed red pepper flakes 

DIRECTIONS

1. In a Dutch oven, cook sausage, ground sirloin, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, both tomato sauces, green chile and wine.
2. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and parsley.
3. Simmer, covered, for about 1 ½ hours, stirring occasionally.