Buffalo-Style Beef Bites

Name: Buffalo-Style Beef Bites
Total time: 2 h 30 min
Yield: 12
Cuisine: American
Ingredients: Country-Style Ribs; vegetable oil; beef broth; cayenne pepper sauce; garlic powder; onion powder; blue cheese; carrots

Bite-sized cuts of beef Country-Style Ribs will be a new game day favorite. Slow-cooked until they’re fall-apart tender, then coated in zesty cayenne pepper sauce.

Cook Time: 2 hrs 30 mins

Servings: 12

Ingredients: 8

Cook Mode

Ingredients

1-1/2 to 2 pounds beef Country-Style Ribs, cut into 1-inch pieces
1 tablespoon vegetable oil
3/4 cup beef broth
2 tablespoons plus 1/4 cup hot pepper sauce for Buffalo wings, divided
2 teaspoons garlic powder
2 teaspoons onion powder
1/4 cup blue cheese crumbles
Carrot and celery sticks (optional)

Preparation

Step 1

Heat oil in large stockpot over medium heat until hot. Brown half of beef ribs; remove from stockpot. Repeat with remaining beef.
Step 2

Return beef to stockpot. Add beef broth, 2 tablespoons buffalo sauce, garlic powder and onion powder; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender.
Step 3

Remove beef from cooking liquid to large bowl; discard cooking liquid or reserve for another use. Toss beef with remaining 1/4 cup buffalo sauce. Sprinkle with blue cheese crumbles. Serve with carrot and celery sticks, if desired.

Cooking Tip: Beef ribs can be served on 6-inch wooden skewers or with wooden toothpicks.

Nutrition Information

133 Calories

0 %*

3g SAT FAT

0 %DV**

15g PROTEIN

0 %DV

1.5 mg IRON

0 %DV

4.7 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 133 Calories; 72 Calories from fat; 8g Total Fat (3 g Saturated Fat; 1 g Monounsaturated Fat;) 46 mg Cholesterol; 453 mg Sodium; 1 g Total Carbohydrate; 0.3 g Dietary Fiber; 15 g Protein; 1.5 mg Iron; 2 mg NE Niacin; 0.1 mg Vitamin B₆; 1.6 mcg Vitamin B₁₂; 4.7 mg Zinc; 15 mcg Selenium; 43.3 mg Choline.

This recipe is an excellent source of Protein, Vitamin B12, Zinc, and Selenium; and a good source of Niacin.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.