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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I made this recipe from a few recipes and what I had in my fridge that night! You can either eat only the ribs or you can serve them in a shallow bowl with some of the cooking juices. Either way, they're tasty! Ingredients:
10 beef short ribs |
2 cups juice (a tropical blend is nice) |
1/2 cup worcestershire sauce |
1 shallots, chopped or 1 small onion |
2 garlic cloves, diced |
2 apples, chopped |
4 carrots, chopped |
1 tablespoon better than beef bouillon (mixed in 1 cup water) |
2 tablespoons extra virgin olive oil |
Directions:
1. I use my cast iron Dutch Oven (D.O.), but anything similar you have will work.
2. Heat the D.O. on MEDIUM HIGH, and coat the bottom of the D.O. with extra virgin olive oil.
3. Place as many RIBS as you can into the bottom of the D.O. You want each rib to easily fit.
4. Brown each side of the ribs. (I do it just enough to brown the outside of the meat. Don't be scared about the inside being raw - keep reading - it'll be okay.).
5. Add the chopped SHALLOT (or onion) and GARLIC and mix well with the ribs. (Cook them just enough to release the flavor.).
6. Add JUICE, WORCESTERSHIRE SAUCE, and 1 cup BOUILLON MIXTURE.
7. Mix well.
8. Add APPLES and CARROTS.
9. Mix well.
10. Bring to a BOIL, then REDUCE HEAT TO MEDIUM LOW.
11. Cover.
12. Cook until the meat EASILY falls from the bone and the apples & carrots are totally mushy. (This should be about an hour.).
13. Keep boiling the meat until it's how you like it (med rare, etc.).
14. Remove meat from D.O., place the ribs on a serving platter, and let rest/cool for a few minutes as the bones will be very hot.
15. ENJOY!
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