Cooking with Love

Beef Short Ribs

It's 90 degrees here in Georgia and I'm in the mood for comfort food. I've had short ribs in a restaurant a few times and I was always tempted to make them at home. Well here it goes:

Ingredients:

1 1/2 lbs lean beef short ribs (about 4-5 ribs) depending on thickness (dried with paper towels)

1/4 cup flour (any kind)

1/2 tsp salt

1 Tbs brown sugar

1/4 tsp black pepper

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp cayenne pepper

1/4 tsp cumin

1/2 tsp onion powder

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Place dried off beef short ribs into a large zip lock plastic bag.  Add remaining ingredients to the bag and seal bag. Shake it baby, shake it, shake it all you can until the ribs are fully covered with the coating.

Shake the excess off the pieces of beef and place the following in a dutch oven:

2 Tbs butter add more if needed

Brown the beef ribs in the butter until all sides are crisped up. Don't turn them more than once. Remove them and set aside. In those lucious browned particles of crisped beef, add the following

1/2 cup wine, any kind you have leftover

2 Tbsp worcestershire sauce  

 2 cups beef broth (I used bone marrow beef)

1 large onion, chopped

2 carrots, roughly chopped

Preheat oven to 325 degree oven.  Let the liquid simmer for a few minutes, then gently add back the beef and place in dutch oven. Carefully! cover dutch oven or use foil to cover and place in oven on center rack.

Let it cook for approximately 2 hours.  Your kitchen will smell so good.

Remove from oven. Place all the beef and vegetables on your serving dish. In juices, add the following:

1 tsp corn starch mixed with 1 tsp cold water (this is called a slurry). Add the slurry mixture to the cooked liquids. Let it cook for a few minutes. This will thicken up the sauce before you serve it with the meat and vegetables. 

I also added 1 cup of prepared mushrooms to the finished meal.

Makes enough for 2 hungry adults 

Horseradish Sauce

1/4 cup sour cream

3 Tbsp horseradish

1 tsp dijon mustard

1 Tbsp mayonnaise

Mix thoroughly and place in small bowl. You serve by dalloping a tablespoon right onto the beef.