Servings: six to eight.
Time is the secret ingredient in these flavorful ribs. Be sure to leave enough time to marinate them in their spice paste for at least a day; then cook the ribs the day before serving.
Make Ahead Tips
This dish is best if the ribs are cooked the day before serving. Braise the ribs, reduce the sauce, and pour as much of the sauce over the ribs as will fit in the Pyrex dish and pour the remaining sauce into another container. Let cool uncovered at room temperature for 1 hour and then cover and refrigerate until ready to serve, up to two days. When ready to serve, reheat the ribs and the sauce in a large pot over medium heat until the sauce is bubbling and the meat is warm all the way through.
Serve the ribs and sauce over Creamy Mashed Potatoes with Warm Spices. A side of sautéed spinach or chard also pairs well.
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This was fantastic. I've made braised short ribs before, but the flavour on these was outstanding. I didn't have an 8-quart pot, and split the ribs and broth into two separate pots, whick worked fine. I was a little concerned as I was making the rub that it would be too strong-flavoured - I had a couple of guests who are conservative in the culinary department - but the flavour was just fine. (Meat perhaps a touch salty, and I did use low-salt chicken broth - I like my food saltly, but next time I would cut back on the salt in the rub.) No matter what, the meal was amazing. As my Dad said, "This is the closest Ive ever come to eating a fork."
I have been dreaming of short ribs for days and happily just realized that I added this recipe to my favorites when I made it for guests almost two years ago. I can still remember the flavors and cannot wait until this weekend when I will make it for guests again. Yummy comfort food deluxe.
This is THE meal for our dinner with my in-laws at Christmas time. The beef steals the show, not just from the creamy taters, but from the grand kids too! Sure to please a crowd, but make extra.
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