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Serves 6 to 8 | Prep Time | Cook Time

Why I Love This Recipe

Short ribs

Ingredients You'll Need

6 to 8 short ribs
sea salt to taste
2 teaspoons dry mustard
2 teaspoons paprika
Freshly ground pepper to taste
3 tablespoons olive oil
1 onion chopped
3 carrots chopped
3 celery stalks chopped
5 whole garlic cloves unpeeled
5 stalks of thyme
Onion rings:
1 large red onion sliced in rings 1/2 inch thick
1 1/2 cups canola oil
1/2 cup rice flour
1/4 teaspoon paprika
3/4 cup to 1 cup cold club soda
2 tablespoons flour
Barbecue Sauce – See recipe in Sauces and Dressings


For short ribs, season meat with salt, mustard, paprika, and pepper. Heat pan over medium high heat. Brown very well on all sides. Remove meat and place in a roasting pot. Add vegetables to pan and cook until very golden dark brown. Add vegetables to meat and cook until very brown. Add vegetables to pan. Deglaze pan with water and cover short ribs with water by a couple of inches. Cover pot and bake covered with foil got 5 hours. Bake 350 degrees for 2 hours, reduce to 220 and bake 2 hours more. Bake at 175 degrees for 3 hours. Cool and remove from broth. Refrigerate until firm. Cut in 3 or 4 pieces. Trim fat. Reduce broth by half. Place each short rib on a cookie sheet and season with a little reduced broth. Stick 1/2 of chopstick into meat. Heat just before serving to 350 degrees and bake for 15 minutes.

For onion rings, heat oil to 375 degrees. Mix rice flour, paprika, and club soda. Dip onion first into flour and then into batter. Fry in canola oil until golden brown. Drain on paper towels. Season with salt. Place on same chopstick over short ribs. Place a little Barbecue sauce on plate and top with short rib. Serve and enjoy!

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