Short ribs come in a few different formats. This recipe is intended for ones that are sliced through the bone (as shown in picture) and are often called "Miami" or "Korean" cut.
This recipe works great in the slow cooker also. Just follow the recipe as written, but instead of simmering in the pot you cooked everything off in, transfer it to a slow cooker and cook on high for 3 hours.
|4 lb||Short Ribs|
|1||Spanish Onion - sliced|
|3 cup||Button Mushrooms - sliced|
|2||Fresh Rosemary Stems|
|900 ml||Beef Broth|
|2 tbsp||canola oil|
|Salt and Pepper|
Season ribs well with salt and pepper.
In a large, shallow pan which has a lid, place the oil and brown the ribs well on both sides and set aside
Fry the onions and mushrooms in the pan until the onions are soft.
Add the ribs back in with the broth and rosemary.
Cover and allow to simmer gently either on stove top or in a 300 F oven until the ribs are fall off the bone tender (about 2 hours).
*See note above about slow cooker option
Show More Comments
No Comments yet