Beef Short Ribs
2 tablespoons oil
Tone’s® Salt & Pepper to taste
3 beef ribs, cut in half & split
2 carrots, peeled & rough chopped
1 bunch celery, washed & rough chopped
1 yellow onion, peeled & rough chopped
2 cups beef stock
Green onion, chopped-garnish
•Preheat oven to 350⁰F.
•In a cast iron skillet, heat oil.
•Season ribs on all sides with Tone’s® Salt & Pepper taste.
•Place short ribs in the skillet, bones up. Sear on all sides, about 2-3 minutes per side.
•Once all sides are seared, remove from skillet.
•Add rough chopped vegetables to the skillet: carrots, celery and onion. Cook for 3-4 minutes until vegetables begin to soften. Once softened, add ribs back to skillet.
•Pour beef stock over ribs and vegetables and place lid over skillet.
•Place in oven at 350⁰F for 1 hour and 30 minutes. Bones will be fully exposed when fully cooked.
•Remove from oven and serve with BBQ sauce and garnish with chopped green onions.
Mid-South BBQ Sauce
½ cup beef stock
1 tablespoon tomato paste
1 tablespoon Sambal
½ cup ketchup
1 tablespoon Hoisin
1 tablespoon Worcestershire
•Place all ingredients into a blender and blend until smooth. Serve over ribs.
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