No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Spicy Short Ribs Smothered in Red Gravy

Spicy Short Ribs Smothered in Red Gravy

  • Prep Time: 30 minutes
  • Total Time: 4 hours
  • Yield: 5 to 6 servings


  • 6 pounds beef short ribs
  • Salt
  • Freshly ground black pepper
  • 1 teaspoon liquid crab boil
  • One (14-ounce) bottle of ketchup
  • 12 ounces light beer
  • 1 tablespoon molasses
  • 1 tablespoon Creole or whole grain mustard
  • 1 tablespoon chopped garlic
  • 1/2 cup chopped onions
  • 1/4 cup firmly packed light brown sugar
  • Dash hot pepper sauce
  • Dash Worcestershire sauce
  • Pinch salt
  • Pinch cayenne
  • 1 tablespoon peeled and grated fresh ginger
  • Pinch of freshly ground black pepper
  • Cilantro and Roasted Potato Salad


  • Season the ribs with salt and pepper. Place the ribs in a large pot and cover with water. Add 1 teaspoon of the crab boil. Over high heat, bring the liquid to a boil. Reduce the heat to medium and simmer for 30 minutes. Remove the ribs from the liquid and cool. In a food processor, fitted with a metal blade, combine the rest of the ingredients. Process until smooth, about 15 seconds. Scrape down the sides with a rubber spatula.

  • Preheat the oven to 350 degrees F. Place the ribs in a shallow roasting pan or casserole dish. Pour the pureed mixture over the ribs and cover with a lid or aluminum foil. Place the ribs in the oven and roast for 3 to 3 1/2 hours or until the ribs are tender. Serve with Cilantro and Roasted Potato Salad.