Perfect Fall-Off-The-Bone Oven-Baked Baby Back Ribs
A classic American comfort food recipe for Salisbury steak with a rich mushroom and onion gravy. The patties are made from seasoned ground beef, breadcrumbs, and egg, then chilled before being pan-seared until browned. A savory gravy is then made with sautéed mushrooms and onions, thickened with a flour roux, and enriched with beef broth. The seared patties are returned to the skillet to simmer in the gravy until cooked through.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes (includes chilling time)
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Frying, Simmering
- Cuisine: American
Ingredients
- For the Steaks:
- 1 pound 85% lean ground beef
- ½ cup plain bread crumbs
- 1 large egg, beaten
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1 teaspoon soy sauce
- ½ teaspoon freshly ground black pepper
- 1 pinch cayenne pepper, or to taste
- 2 tablespoons salted butter
- For the Gravy:
- 2 tablespoons salted butter
- 12 large white button mushrooms, sliced
- 1 cup diced onion
- Salt to taste
- 2 tablespoons all-purpose flour
- 3 cups high-quality, low-sodium beef broth
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
Instructions
- Prepare the Steaks: In a mixing bowl, combine the ground beef, bread crumbs, egg, 2 tablespoons of ketchup, 1 tablespoon of Worcestershire sauce, mustard, soy sauce, black pepper, and cayenne pepper. Mix with your hands until just combined, being careful not to overmix. Cover and refrigerate for at least 2 hours or overnight.
- Make the Gravy: Melt 2 tablespoons of butter in a large nonstick skillet over high heat. Add the mushrooms, onion, and a pinch of salt. Sauté for 5 to 8 minutes, until nicely browned.
- Reduce the heat to medium, add the flour, and cook, stirring, for 3 minutes to make a roux.
- Stir in the beef broth, 2 tablespoons of ketchup, and 1 tablespoon of Worcestershire sauce. Increase the heat to high and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, for about 10 minutes until the gravy thickens slightly. Taste and adjust salt. Transfer the gravy to a separate container and clean the skillet.
- Cook the Steaks: Remove the meat mixture from the refrigerator and divide it into four equal portions. Moisten your hands and form each portion into a 1/2-inch-thick oval patty. Lightly season both sides with salt.
- Melt 2 tablespoons of butter in the clean skillet over medium-high heat. Add the patties and cook for 2 to 3 minutes per side, until browned.
- Pour the prepared gravy back into the skillet with the patties and bring to a simmer. Reduce the heat to medium and continue to cook for about 5 more minutes, until the gravy is hot and the steaks are cooked through (at least 160°F).
Notes
- Chilling the meat mixture for at least 2 hours helps the patties hold their shape and allows the flavors to meld.
- Don’t overmix the ground beef mixture, as this can result in tough patties.
- The recipe calls for making the gravy first, setting it aside, and then cooking the steaks in a clean pan before combining.
- An instant-read thermometer is the best way to ensure the steaks are cooked to a safe internal temperature of 160°F.
Find it online: https://cookupjoy.com/oven-baked-baby-back-ribs/