Last week I was cruising through my local butcher, and saw some packages of beef short ribs. I’d learned previously that my Food Fare (Portage and Mount Royal) only carries Manitoba Beef, so I knew I was getting a great quality product.
You might ask why I would bother to make Short Ribs for lunch… well I didn’t… I made them for dinner the night before. And wow were the leftovers amazing! So DO make extras when you try this recipe, because, like Lasagna, they are even better the next day!
Here’s a really, simple recipe that you can try (especially if you’re living in Manitoba) as it features Bon Vivant! Korean BBQ Sauce – a BIG favourite in our home. I love all of their products, but this one is my #1 choice.
By the way, I think that this recipe would also make a
n awesome appetizer for a small party.
What you will need…
10 Beef Short Ribs
1 Large Onion, rough chopped
4 cloves Garlic, rough chopped
1 cup Korean BBQ Sauce
1/2 cup Orange Juice
1. Heat 2 tablespoons of Peanut Oil on High in a deep, Dutch Oven, kind of pot.
I prefer to use Peanut Oil for searing as it has a higher smoke point than most cooking oils. But if you’re allergic to nuts, then pick one of these other choices, or use whatever you have on hand.
2. Pat your short ribs dry (on both sides) with a paper towel to remove any excess moisture otherwise it will hamper your ability to get a good sear on the meat.
I learned that trick from watching Julie & Julia!
3. Carefully place each rib into your hot oil, but do not crowd the pan.
I only put 5 ribs in at a time.
4. Sear the bottom side of the rib for 1 minute, then flip and sear the other side for a minute.
It’s okay to cover the pan while searing to avoid oil spatters.
5. Remove the seared ribs to a clean plate, and repeat for remaining ribs until all the ribs have been seared off.
6. For the next step, turn down your stove to medium high, and place your chopped onion and garlic into the oil to cook for 2-3 minutes, stirring often.
7. Pour in a cup of your favourite BBQ sauce, and 1/2 cup of orange juice.
8. Place the ribs on top of the onions so that they sit-up about halfway out of the braising liquid.
9. Cover the pot, and turn down the heat to Medium-Low. Cook at a light bubble for 2 hours.
NOTE: Be careful not to over-cook the ribs though… I went a bit beyond the 2 hours, and they were REALLY falling off the bone.
10. Serve with my Oven-Baked Basmati Rice recipe. I also like to mix my veggies right in to the rice before I serve it.
This recipe made 3 portions.
Don’t forget to save a bowl of this yummy goodness for your LunchFor1 the next day. You can thank me tomorrow!
This was my first time cooking Short Ribs,
but I’m keen to know how you cook your Short Ribs.
Please feel free to leave your recipe details in the Comments section.