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A Southwest Summer: Southwest Braised Short Ribs

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When it comes to braising meats, no one did it better than the cowboys. On the ranges throughout the great American Southwest braising was the norm when it came to various cuts of meat and the reason was simple, the cooks had the time to do it (braising is a long lower temperature style of cooking). This braised short ribs recipe is without a doubt one of the finest I have ever tasted.

One of the great joys of this particular recipe is the fact the onions, due to the braising method, naturally and slowly caramelize, thus you get an incredible subtle sweetness to the final dish. This particular recipe from the Cowboy Hall of Fame was originated at the Hearst Ranch, which I might add, raises some of the best corn-fed beef in the world!

Ingredients needed to make Southwest Braised Short Ribs (serve 4):

  • 5 pounds beef short ribs
  • 3/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/2 cup flour
  • 2 Tbs. corn oil
  • 2 onions, sliced
  • 3/4 cup ketchup
  • 3/4 cup water
  • 1/4 cup sugar
  • 1/4 cup soy sauce
  • 3 Tbs. Worcestershire sauce
  • 2 Tbs. cider vinegar
  • 1/8 tsp. cayenne pepper

Steps:

  1. Pat the short ribs dry of any moisture.
  2. In a shallow plate whisk together the salt, black pepper and flour. Dredge (coat) the short ribs in the flour mixture.
  3. Pre-heat oven to 325 degrees.
  4. In a large saute pan or skillet, heat the oil over medium heat. Add the short ribs and brown on all sides.
  5. Pour and discard the rendered fat from the saute pan.
  6. Into the pan add all the remaining ingredients and stir to combine.
  7. Place a cover onto the saute pan, place in oven and bake 2 1/2 hours.
  8. Remove the pan from the oven. Place the short ribs on serving plates and top with the sauce and onions.

The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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