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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Wendi Chandler’s Version of Paula Dean’s Mama’s Short Ribs Recipe

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This recipe for Wendi Chandler’s Version of Paula Dean’s Mama’s Short Ribs is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 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
white rice, for serving
Directions:
Directions:
Preheat oven to 350º 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 ¾ cup beef broth, ¼ cup water, to cover ribs. Bring to a boil. Remove the ribs from the Dutch oven and place in a casserole dish. (I skip this part and remove some of the liquid and then keep it in the same pot.) Add the remaining garlic, salt and pepper, onion. Roast ribs for 2 hours. Serve over buttered white or whole grain rice or pasta or even cous-cous.

House Seasoning: Mix this up and save in plastic baggie for future uses. Combine 1 cup salt, 1/4 cup black pepper , 1/4 cup garlic powder.

 

 

 

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