Short Ribs... The Worst Cut After Organ Meat... Or So You Think!

When I started this blog, I swore I wouldn't do the loooooong explanation and 3 pages of stuff you don't care about, but hear me out. This one will be a bit longer.



Most of my customers don't like the short ribs. You guys tend to even avoid the short ribs boxes - which has been fine with me because then I get to make this meal! But we are to the size now that I can't eat 50-75 animals worth of short ribs so I want to share my recipe so you guys can enjoy, too.


There are lots of things that can be done with short ribs. You can cut them into Dino Rib plates and smoke them like pork ribs - just ask for more of the fat to be trimmed at the butcher or slice it off once you defrost. You can have them cut (for a small fee) into flaken ribs and do Korean style BBQ. My favorite, however, is a take on Beef Rendang.

I used to eat at this amazing Malaysian restaurant in Indiana that was a client of mine. In my old life, I was a Business Consultant working with everything from a lady who knitted earrings on her couch while her husband watched TV to a Cummins supplier that was a joint venture with a large Japanese company. I have a food allergy so it's hard for me to eat at restaurants that are not native English speaking --- even though I love the food. Thankfully, she and I worked together enough, we were able to make sure I would he safe eating this.


The following is not her recipe because she won't share it BUT what I've put together over the years. Before you read the next part, don't get scared off - there is not much active cooking time in this, but... it takes 2 days. I know. I know. TWO DAYS?! But it's not 20-30 mins of active cooking for an amazing and cheap meal to feed a herd.


Here we go:


Blayr's Barnard Beef Rendang

Serve with rice and asparagus and Sriracha


6-10 pounds of Short Ribs

The spices and wine can do far more than this. I tend to roast off more like 20 pounds of Short Ribs and make 3 meals or one party dinner out of this but to each their own.

1 Bottle of Inexpensive Dry Red Wine

1 diced Onion

1 diced Shallot

1 head of diced Garlic

1 can of Coconut Milk (optional)

1 can Tomato Paste

1/2 c Worchestershire Sauce


Spices:

Full disclosure, this varies for me based on what I have in the kitchen. This dish is very flavorful with just the above but I get creative with the spices. If you don't have or don't like something below, it isn't the end of the world. Also, most people include some spicy chilies but one of my kids makes that a no go so we add the Siracha after.

1/2 c Dried Diced Onion

2 TBS Paprika

2 TBS Chili Powder

1 Cinnamon Stick

3-4 Bay Leaves

2 tbs Celery Salt

2 tbs Ginger (optional)

2 tbs Garam Masala (optional)

1 TBS Garlic Powder

1 tbs Chinese Five Spice (note below)

1 TBS Thyme

2 tbs Turmeric (optional)


Chinese Five Spice is a mix of spices (as is Garam Masala). I usually just buy 2 tbs anytime I am making this dish. It smells super licorice so don't be surprised - that mellows as this cooks.

  1. Roast short ribs in a turkey roaster or very large crockpot on the first day on low. Turn off when you return home from work and let cool.

  2. Remove beef/bones/fat and let cool separately. Pour sauce/juice leftover into a bowl and place covered in frig overnight.

  3. Once cooled, remove beef from short ribs you fished out of the sauce and put back in the crock pot with all the things above. Just throw it in there. Don't worry. It's going to look disgusting, but it will taste amazing.


Let everything sit overnight in your frig - 2 bowls: 1 of beef and spices, 1 with just the sauce. When you get that bowl of sauce out, you are really going to think I'm crazy, but it's better for hair/nails/skin than any supplement - you'll have a beautiful bowl of collagen beef broth!


  1. Pop the top of that fat mix and remove to reveal the broth sauce. It's jello-y but so tasty. It will make the sauce thicker when it repeats.

  2. Put the de-fattened sauce in the crock pot with the marinated beef.

  3. Cook all day on low - 4 hrs minimum as everything is already cooked.

  4. Remove beef to warm oven and reduce sauce in sauce pan or on saute feature in Instapot.

I like to use an Instapot and only cook the last day for 1.5 hours because I think the pressure cooker mixes the flavors more.


Seriously, that's it. Cook some rice and spoon this delish beef mix over the top. We also try to make Mango Iced Tea with it as well!


Hope you all enjoy!


48 views0 comments