The Shadow Singer’s Favorite Short Ribs
- Mia Garlock
- Oct 17, 2022
- 2 min read
I cannot imagine a more perfect meal for Azriel to come home to after days or even weeks as Spymaster for the Night Court. Facing all the climates of Prythian to brave perilous situations and encounters, and of course interrogating suspects and enemies can really work up an appetite.
Photo by Engin Akyurt on Pexels.com
I have no good photographs of this meal or it’s process, we were all so hungry after smelling it for a couple hours that we devoured it as soon as it was finished. Any leftovers were quickly inhaled and left nothing behind. This recipe does require at least an hour of prep time, and once the first 10 min of cooking are done, an hour to two hours more of cooking low and slow.
Ingredients
1 Package of beef short ribs, individually cut. Approx 5 ribs.
2 tbsp maple syrup
Salt and Pepper
1/4tsp cinnamon
1tsp Chili Powder, garlic powder, and Onion powder
2tsp worsthestshire sauce
2sp soy sauce or soy sauce alternative
1 cup sliced mushrooms
1 cup chopped carrots
1/4 cup red wine
1/2 cup of beef broth, bonus points for bone broth
Directions
Take the ingredients on the list from the top, down to the soy sauce/alternative and add them all to a bowl, toss the short ribs so they’re evenly coated. Cover and let marinade for at least 1 hour.
When the ribs are done soaking, pat them dry with a paper towel. Heat a dutch oven or other oven safe pot with a big enough size to be able to sear all the ribs on the bottom, and fill with remaining ingredients later, heat the pot to Medium High heat. Wait for the pot to be HOT before adding the meat. Beef ribs are quite fatty, so there should be no need to add any oil to your pot.
Sear each side of the ribs so that each side has a nice brown almost crusty sear to it. There should be lots of beef fat rendering on the bottom of the pot. When the ribs are seared on all sides, remove from the pan and turn the heat down to medium. Toss in mushrooms and carrots, and the wine to deglaze the bottom from all the delicious stuck on pieces left behind by the ribs. Bring it to a simmer, scraping the pot to keep anything from sticking. Preheat your oven to 300F, add the ribs back to the pot and pour the beef broth over top of it. Cover the pot and place the pot in the oven for an hour+, when the bones slip from the meat easily and the liquid has reduced to reveal a gravy like consistency, it’s done.
Serve these with a Root Veggie Mash, or a Baked Sweet Potato to have something delightful to scoop up that tender meat and gravy. Feel decadent and full of nourishing dinner, before slipping off into the shadows to Spy for the High Lord of Night.
Comments