I am not fond of fall and winter foods at all. All of my favorite food magazines are just covered with soups, squashes, and other heavy foods. It just reinforces the fact that the cold and snow are coming. My exception to the winter food ban are short ribs. Tender, slow cooked, spicy short ribs are great for dinner and even better in sandwiches the next day. Today, I am going to show you my basic recipe for short ribs. Feel free to add carrots, star anise, onions, garlic or other aromatics to your recipe.

Ingredients:

2 lbs of organic beef short ribs
12 oz of beer (Guinness Stout is best, but any good beer will work)
32 oz of organic beef stock
1 tbsp of chili paste
1 tbsp of olive oil
Salt, pepper, and rosemary to taste

Application:

Enjoy your day!


11 Comments

  1. Lisa says:

    ED, I am so loving your videos. And I agree that a cameo from you may not be needed. This recipe sounds lovely. Thanks for sharing and keep the videos coming!

  2. Rebecca says:

    Your Talent and Passion never cease to amaze me.

  3. Amrita says:

    I can just imagine glossy carrots, celery and sugar snaps around the rib in the photograph. Yum!

  4. chuck says:

    Thanks for your submition,your recipe is approved

  5. saltyseattle says:

    how did i miss this little gem? fabulous as usual- short ribs are one of my favorites. xo, salty

  6. Sommer J says:

    This looks absolutely fabulous. I am so anxious to try this. Cook with short ribs last winter for the first time, and you’re right they are really the best thing about winter. Thanks for inspiring. Amazing video! Love the how the sizzling of the searing short ribs matched the music perfectly.

  7. Love your take on short ribs. I’ve never seen any braised in beer. I’m going to try this as soon as my beef comes in. Thanks for the video… well done!

  8. Patty says:

    Wow!!!! I’ve never made short ribs, but your super cool recipe makes me think that it might actually be possible for me to make them and to make them well! I like the video – very nicely done. And your photo of the meat makes me want to jumpt through the screen.

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