Mark cooking them at our house again a few weeks later for a football gameI can't take any credit for this recipe. When our floor was being replaced we stayed with our friends the Gaters and one weekend this is what we decided to have for dinner. The recipe is from Paula Deen, and it really has to be made as a weekend meal. It's a very easy and delicious recipe though! You can make it gluten-free by not dusting the meat with flour when you brown.
. . .it kinda looks like we made enough for the whole team!
Ingredients
- 3 pounds short ribs
- House Seasoning, recipe follows
- 2 tablespoons all-purpose flour
- Oil
- 2 cloves garlic, chopped, plus 2 more cloves chopped
- Water
- Beef Broth, plus more for roasting
- Salt and freshly ground black pepper
- 1 onion, sliced
- Cooked white rice, for serving
- Sliced green onions
Preheat oven to 350 degrees F.
Season ribs liberally, or to taste, with House Seasoning. Lightly dust with 2 tablespoons flour.
In a Dutch oven, place a small amount of oil. Add the 2 garlic cloves and cook until lightly browned. Add the ribs and brown on each side. Add half water and half beef broth to cover ribs. Bring to a boil. Remove the ribs from the Dutch oven and place in a casserole dish. Add the remaining garlic, salt and pepper, onions, and about 1 cup broth to the ribs. Roast ribs for 2 hours. Serve over buttered white rice. Sprinkle with sliced green onions.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Combine all ingredients in a bowl.
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