You’re attempting to view exclusive content only for members in the Craving Crew
Already have an account? Sign in
You’re attempting to view exclusive content only for members in the Craving Crew
Already have an account? Sign in
Make these because they’re pretty hard to mess up. Make these because of their super deep tomatoey savory meaty goodness. Make these because if you keep them covered in a Dutch oven, they’ll stay warm on a buffet for hours. Make these because short ribs are life! Oh, and this is what the raw ribs should look like.
3 teaspoons kosher salt, divided, plus more for seasoning
2 teaspoons cayenne pepper
2 teaspoons paprika
1 teaspoon freshly ground black pepper, plus more for seasoning
4 pounds beef short ribs (cut English-style, meaning meat on top of long bones—aka semi-Flintstone style—as opposed to cut across the bones)
6 tablespoons canola oil, divided
4 large carrots, cut crosswise into 2-inch pieces
3 stalks celery, cut crosswise into 2-inch pieces
1 (14.5-ounce) bag frozen pearl onions, defrosted (or 1 large onion, diced)
1 tablespoon tomato paste
1½ tablespoons flour
1 (12-ounce) bottle beer (any kind)
2 tablespoons light brown sugar
6 large Roma tomatoes, diced (about 3 cups, or two 14.5-ounce cans diced tomatoes in juice)
2 cups beef broth
2 bay leaves
Let’s bring artie to this party.
Your house is now a steakhouse.
Make this ASAP before stone fruit season is over!!!!
