Recipe: The recipes for the ribs is listed below. For the potatoes I tried something new by using the immersion blender to mix cooked garlic in the butter before using to make a roux. Also used a potato ricer, and boiled the potatoes in a mix of chicken stock and the strained short rib broth
Edit: going to try and write the recipe, but it kept getting deleted last time I posted this. We’ll see if it works this time.
Ingredients
– 3 carrots
– 3 celery stalks
– 1 large onion
– 3-4 Short Ribs
– Spice blend for meat:
– Kinder’s “The Blend”
– Cajun seasoning (Slap ya Mama)
– Paprika
– Cayenne
– 3 Tbsp Tomato Paste
– Worcestershire sauce
– Red Wine (Cabernet Sauvignon)
– 4 cups beef broth
– Better than Bouillon (Beef)
– Rosemary
– Thyme
– Garlic Bulb
Prep work
– Dice the carrots, celery stalks, and onion.
– Trim fat off short ribs and season with spice blend on all sides.
– Heat large Dutch oven to medium / high heat and cover bottom with neutral oil (canola/avocado).
Cooking Short Ribs
– Preheat oven to 350F
– Sear ribs on all sides in Dutch oven. Roughly 2-3 mins per side depending on heat. Remove and set aside.
– Scrape bottom of pot and add the diced celery, carrots, and onion. Cook for roughly 3-4 minutes.
– Add the tomato paste and Worcestershire sauce (roughly 2 tsp) and stir to integrate.
– Pour half of the red wine bottle in and simmer for about 10 min to reduce.
– Add short ribs back to pot and pour in the 4 cups of beef broth.
– Add rosemary, thyme, garlic bulb, and a heaping tablespoon of better than bouillon. Stir gently to combine.
– Place pot in oven at 350F for 2.5 hours.
Plating
– After ribs have cooked for 2.5 hours, remove Dutch oven from oven and remove short ribs from pot.
– Remove bones and tear meat into large chunks or shred, making sure to remove any large chunks of fat or silver skin.
– Strain remaining sauce into pan, and reduce for 20-30 minutes. Stir 3 Tbsp of cold unsalted butter into reduction.
– Add scoop of potatoes and Broccolini to plate. Top potatoes with meat chunks and pour desired amount of sauce over top.
4 Comments
Recipe: The recipes for the ribs is listed below. For the potatoes I tried something new by using the immersion blender to mix cooked garlic in the butter before using to make a roux. Also used a potato ricer, and boiled the potatoes in a mix of chicken stock and the strained short rib broth
Edit: going to try and write the recipe, but it kept getting deleted last time I posted this. We’ll see if it works this time.
Ingredients
– 3 carrots
– 3 celery stalks
– 1 large onion
– 3-4 Short Ribs
– Spice blend for meat:
– Kinder’s “The Blend”
– Cajun seasoning (Slap ya Mama)
– Paprika
– Cayenne
– 3 Tbsp Tomato Paste
– Worcestershire sauce
– Red Wine (Cabernet Sauvignon)
– 4 cups beef broth
– Better than Bouillon (Beef)
– Rosemary
– Thyme
– Garlic Bulb
Prep work
– Dice the carrots, celery stalks, and onion.
– Trim fat off short ribs and season with spice blend on all sides.
– Heat large Dutch oven to medium / high heat and cover bottom with neutral oil (canola/avocado).
Cooking Short Ribs
– Preheat oven to 350F
– Sear ribs on all sides in Dutch oven. Roughly 2-3 mins per side depending on heat. Remove and set aside.
– Scrape bottom of pot and add the diced celery, carrots, and onion. Cook for roughly 3-4 minutes.
– Add the tomato paste and Worcestershire sauce (roughly 2 tsp) and stir to integrate.
– Pour half of the red wine bottle in and simmer for about 10 min to reduce.
– Add short ribs back to pot and pour in the 4 cups of beef broth.
– Add rosemary, thyme, garlic bulb, and a heaping tablespoon of better than bouillon. Stir gently to combine.
– Place pot in oven at 350F for 2.5 hours.
Plating
– After ribs have cooked for 2.5 hours, remove Dutch oven from oven and remove short ribs from pot.
– Remove bones and tear meat into large chunks or shred, making sure to remove any large chunks of fat or silver skin.
– Strain remaining sauce into pan, and reduce for 20-30 minutes. Stir 3 Tbsp of cold unsalted butter into reduction.
– Add scoop of potatoes and Broccolini to plate. Top potatoes with meat chunks and pour desired amount of sauce over top.
Sweet jesus that looks heavenly
I want
Looks fantastic!