The short rib is king of BBQ smoked beef ribs. Prairie Street Prime’s cross-cut plate is infused with rich fatty marbling which breaks down to create a tender, juicy, unctuous flavor and consistency. You can also braise or stew (inside or outside). Whatever your preference, this one’s a show-stopper, or as Chef Randy calls it — heaven on a plate! In this episode, he demonstrates how easy it is to use a Dutch oven on the grill to braise our 3-bone cross cut in a rich tomato broth with onions and a vegetable stock. This simple dish makes for a memorable meat-eating experience. Happy cooking!
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Ingredients
3-bone Cross-Cut Prairie Street Prime Short Ribs Flanken
Olive Oil
Sliced Onions
Diced Tomatoes
Vegetable Stock
Salt and Pepper
Dried Oregano
Hungarian Paprika
Directions
Season the short ribs with the dried oregano, paprika, and the salt and pepper
Heat the oil in a Dutch oven on the stove or grill
Brown the short ribs 3 minutes per side
Remove from Dutch oven
Add the sliced onions and lightly sauté
Add the tomatoes and cook for 2 minutes
Add the vegetable stock
Place the short ribs back in the Dutch oven and nestle into the sauce and vegetables
Put Dutch oven into a preheated 350° oven or grill
Cook for 3 hours until fork-tender (meat moves/separates when twisted with a fork), about 190°
Place short ribs on the plate and spoon with vegetables and sauce
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