Short Ribs

These short ribs can be cooked in a cast-iron Dutch oven or a clay baker.  You can't lose, both provide moisture and tenderizers; the results are superb.  If you are in the market for a clay baker, definitely purchased one with a glazed bottom for easy clean-up.  One of the bakers that I have, and still use regularly, was purchased in the 90s; it still produces the same outstanding, mouth-watering results.

These little ribs are a little costly but have a lot of meat on them and are very flavorful!

Ingredients:

• 8 (thick cut) bone-in beef short ribs
• salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon lemon pepper
• 1 teaspoon dried thyme
• 3 garlic cloves, sliced
• 1 yellow onion, chopped
• 2 tablespoons poblano pepper, chopped (optional)
• 2 ribs celery, chopped
• 2 carrots, peeled and diced
• 1 cup red wine
• 1 can of beef broth
• 1 cup water
• 2 bay leaves
• flour for dredging
• 2 tablespoons roasted garlic olive oil

Directions:

1. Preheat the oven to 350 degrees F.
2. Season ribs on each side
3. Dredge ribs in flour
4. Add olive oil to a cast-iron Dutch oven, a clay baker, or a large pot
5. Brown ribs on each side and remove them from the pot
6. Add vegetables and sauté for about 5 minutes
7. Return short ribs to pot; add thyme red wine, water, and broth
8. Cook over medium heat on the top of the stove for 5 minutes
9. Cover and place in the oven for about 3 hours or until tender
10. Serve over egg noodles or rice
11. Pour sauce over noodles, if desired

 

Twist: Just this!