recipes
from the kitchen • Buckwheat Honey BBQ Braised Short Ribs
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- 1/2 Teaspoon of Dry mustard
- 2 Tablespoons of Ketchup
- 2 Tablespoons of Worcestershire sauce
- 4 cups of Beef Stock
- Black pepper to taste
- Salt to taste
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Pat dry the short ribs with a paper towel and
salt liberally. In a large skillet over high heat,
sear the short ribs until well browned on all sides.
Reduce flame to low and remove the short ribs to a plate.
Pour out all but two tablespoons of fat remaining in
the skillet. Add celery and sweat over medium low heat.
Add shallots and garlic when the celery is nearly translucent.
Continue cooking over low heat until all the vegetables are
nicely translucent and the garlic in has released a cooked
perfume (not burnt) Add all the remaining ingredients except
for the beef stock and bring up to a boil. Place short ribs
back into the pan along with any juices that have collected.
Add enough beef broth to come three quarters of the way up
the short ribs. Bring to a boil and then transfer to a
preheated 325 degree F oven.
Oven braise for one and a half to two hours, or until
meat is about to fall off the bone.
Serve over mashed potatoes.
Serves 4.
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