{"id":3673,"date":"2013-11-03T18:13:23","date_gmt":"2013-11-04T02:13:23","guid":{"rendered":"https:\/\/edelalon.com\/blog\/?p=3673"},"modified":"2017-10-20T06:58:27","modified_gmt":"2017-10-20T13:58:27","slug":"2nd-place-braised-short-ribs","status":"publish","type":"post","link":"https:\/\/www.edelalon.com\/blog\/2nd-place-braised-short-ribs\/","title":{"rendered":"2nd Place Braised Short Ribs"},"content":{"rendered":"

I recently entered an amateur rib competition with the following recipe and won second place. Overall, I think these ribs were pretty good from my standard go-to. The ribs came out tender. There are a couple of things to remember about making the ribs good: 1. Dry rub. 2. Sear all sides 3. Keep the drippings.<\/p>\n

Ingredients<\/strong><\/p>\n

10 pounds of short ribs \u2013 cut into chunks
\n2 tbsp Salt
\n2 tbsp Pepper
\n4 tbsp Oregano
\n2 tbsp Sage
\n1 tbsp Mustard powder
\n3 tbsp Garlic powder
\n1 tbsp Chili powder
\n1 tbsp Cumin
\n1 tbsp Old Bay Seasoning
\n3 tbsp sugar<\/p>\n

Oil<\/p>\n

4 bay leaves
\n1 carrot \u2013 rough chop
\n3 medium onions \u2013 rough chop
\n10 mL Worcestershire sauce
\n5 cups Cola
\n4 tbsp Orange marmalade<\/p>\n

Method<\/strong><\/p>\n

Combine all the dry ingredients and liberally coat the meat. Leave over night or at least for 3 hours. Preheat the oven to 350 degrees. In a pan, sear in oil each side of the meat until brown. About 3 minutes per side. Don\u2019t over crowd the pan and place each piece into a roasting pan (at least 2.5\u201d tall). Once all the meat is done, saut\u00e9 the onions and carrots in the same pan. Add about 1 cup of water to help break down the brown parts that were left in the pan. Saute for about 15 minutes or until the onions are translucent.<\/p>\n

Cover the rib pieces with the onions and carrots. Add the bay leaves Worcestershire sauce and cola. Add more cola if needed to slightly cover the meat. Cover the pan with foil and make a good seal.<\/p>\n

Place the pan in the oven and cook for 2.5 hours. Remove from oven and let cool. Do not open the foil. Don\u2019t worry, they are cooked.<\/p>\n

Remove meat from roasting pan and strain liquid into a pot to reduce. Add orange marmalade to the liquid and place over medium-high heat until the liquid reduces by half.<\/p>\n

Coat the meat with the liquid and serve.<\/p>\n

Enjoy!<\/p>\n