TONY TEEMS
Executive Chef - Owner CEO-A Teems-Team Enterprise LLC.
BEEF SHORT RIBS RECIPE ....
TO DIE FOR
Ingredients
2 teaspoons kosher salt
2 teaspoons paprika
1 1/2 teaspoons freshly ground
black pepper
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground cumin
2 tbsp. stemmed and chopped
fresh thyme
4 to 5 pounds English-cut beef
short ribs, cut crosswise into
2-1/2-inch-long pieces
2 tablespoons olive oil
6 medium garlic cloves, peeled
and smashed
1/2 medium yellow onion, small
dice
2 cups Merlot wine
2 tablespoons soy sauce
2 tablespoons Worcestershire
sauce
2 tablespoons cornstarch
2 tablespoons beef broth
Total Time: 1 hr 40 mins
Instructions
1. Combine the salt, paprika, black pepper, cayenne, and cumin in a
small bowl. Evenly rub the spice mix on all sides of the ribs; set aside.
2. Heat the oil in a 6-quart stovetop pressure cooker over medium heat
until shimmering. Working in batches, add enough short ribs to cover
the bottom of the cooker without crowding them. Sear, turning occasionally, until the ribs are browned on all sides, about 6 minutes. Transfer to a large plate and repeat with the remaining ribs.
3. Add the garlic and onion and cook, stirring occasionally, until softened, about 4 minutes. Add the cola, soy sauce, and Worcestershire and,
using a wooden spoon, scrape up the browned bits from the bottom of
the pressure cooker.