Barbecued Short Ribs and Tugboat Turnips
Recipe Overview
Overview
In this delightful episode, Paula Deen takes us on a culinary journey with her Southern comfort food recipes. The star of the show is undoubtedly the barbecued short ribs, which are seared to perfection and then simmered in a rich, tangy sauce made from ketchup, brown sugar, and mustard. The secret to their mouthwatering flavor lies in the slow cooking process, allowing the meat to absorb all the delicious flavors.
Next up is the Tugboat turnips, a unique dish featuring rutabagas. Paula shares her tips on how to handle these tough vegetables, ensuring they are cooked just right for a tender, flavorful side. The addition of brown sugar gives them a delightful sweetness that complements the savory short ribs beautifully.
Finally, we can’t forget about the rice and Rooney, a comforting dish that pairs perfectly with the short ribs. The toasted vermicelli adds a nutty flavor that elevates the dish, making it a memorable addition to any meal. Paula’s lace hake cornbread rounds out the feast, bringing a touch of nostalgia and warmth to the table.
This episode is a celebration of hearty, down-home cooking that is sure to satisfy any hungry crowd. Whether you’re cooking for family or friends, these recipes are perfect for creating lasting memories around the dinner table.
Recipe Details
Steps & Tips
Trim some of the fat off the short ribs.
Put the trimmed fat in a hot pot to render some grease.
Salt the short ribs and sear them in the hot skillet.
Tip: Searing short ribs helps to lock in flavor.
Take the browned short ribs out of the skillet.
Add ketchup, brown sugar, mustard, water, lemon juice, Worcestershire sauce, and onion to the pot.
Nestle the short ribs down in the sauce.
Cover the pot and let it cook on low for about 2 hours.
Tip: Let the short ribs cook on low for about 2 hours for best results.
Peel and cut the rutabagas.
Put the cut rutabagas and carrots in a pot and cover with water.
Tip: Add just a little salt to the rutabagas to enhance flavor.
Cover the pot and let the rutabagas cook until tender.
Break up vermicelli pasta and toss it in oil until light brown.
Add rice, onion, parsley, and chicken broth to the pasta.
Cover and cook the rice for about 20 minutes.
Drain the water from the cooked rutabagas.
Mash the rutabagas with a potato masher.
Tip: Browning the pasta brings out a nutty flavor.
Add brown sugar and a stick of butter to the mashed rutabagas.
Fluff the cooked rice.
Tip: Ensure correct liquid measurements for rice to avoid mess.
Mix cornmeal, salt, and water to create a thin batter.
Heat the pan and spray it with non-stick spray.
Pour the batter into the hot pan and cook until edges lace.
Use a damp plate to flip the H cakes.
Repeat the process for remaining batter.
Tip: If you don't have a hake pan, use a cast iron skillet and make individual cakes.
Tip: Always spray your pan with nonstick spray before cooking H cakes.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Gluten
→ Substitution: Gluten-Free Flour
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Rutabagas, also known as turnips, have a milder taste than traditional turnips.
- •Browning the rice before cooking enhances its nutty flavor.
- •Using a hot, well-seasoned pan is crucial for making perfect cornbread.
- •Short ribs are best when cooked low and slow to achieve tenderness.
