Braised Short Ribs For the Win!

Sorry guys, its been a little bit since we have shared something new - spring is a busy season for us between calving, store, life and everything else.

I did not grow up eating a ton of short ribs, so as a result, they are not something I fix that often, but we had a package in the store that the vacuum seal busted on, so I brought them home.

The other day I was feeling brave, so I decided I would try them. I preheated the oven to 275, and while that was heating, I combined:

• 8 oz can of tomato sauce

• about 3 tablespoons of honey

• 2 tablespoons of mustard

• 1-2 tablespoons of apple cider vinegar

• 2-3 tablespoons of Worcestershire sauce

• 1 tablespoon onion powder

• 1 of garlic powder

• Probably 2 teaspoons of smoked paprika

in my pampered chef Dutch oven. I covered the ribs (about 4 lbs total) with some of the dry rub we sell in the store and put them in the pan, then added just enough beef stock to cover 1/2-3/4 of the ribs, stuck the lid on and put it in the oven.

It went in about 2:45 or so in the afternoon, and I pulled it out about 5:45 after I picked up kids and made a few sides to go with the ribs.

Once I pulled the ribs and bones out of the broth (the meat was literally falling off the bone), I put the Dutch oven on the stove over medium heat to bring the broth back to a boil and added about a tablespoon of cornstarch dissolved in cold water to thicken the broth to a sauce.

If I'm being honest, it could have used a little heat - some chipotle powder would have been a great addition - but since most nights dinner is just the little cowboys and I, I toned it down a little bit.

Side note - I am not a pampered chef rep, but I absolutely love their Dutch oven, I can go from stove top to oven or vice-versa and it cleans up so well!

What is your go to short rib recipe??

Come grab some in the store, we have plenty in stock!