All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
5         lbs                Bone-in beef short ribs
1/4      C                  Spice Union Ultimate Seasoning Blend
4         Tbsp              Peanut oil
1         ea                 Large onion- thinly sliced
4         ea                 Carrots- cut into large dice
2         ea                 Celery stalks- small dice
2         Tbsp              Fresh garlic- fine mince
1         C                   Dry red wine
2         Tbsp              Tomato paste
1         ea                 10 ounce can of tomato puree
1         ea                 Bay leaf

 

1. Bring the short ribs to room temperature.

2. Preheat a cast iron Dutch oven to medium high heat.

3. Preheat your oven to 325°F or prepare your Crockpot for use.

4. Season short ribs with the Spice Union Ultimate Seasoning Blend.

5. Heat peanut oil in the Dutch oven.

6. Once the oil starts to shimmer in the Dutch oven, dredge the short ribs in the flour and place into the Dutch oven.  Be sure not to over crowd the pan- you want plenty of space between the short ribs so they brown properly.

7. Brown the short ribs on all sides.

8. Remove the short ribs from the Dutch oven and set aside or place into your Crockpot.

9. Lower the heat on the Dutch oven to medium heat.  Add the onion, carrots and celery to the Dutch oven.

10. Sweat the vegetables until they begin to caramelize just slightly.

11. Add the tomato paste to the vegetables and cook, stirring every 20-30 seconds until the tomato paste takes on a dark ruby color.

12. Add the garlic and sweat the garlic for about 1 minute.

13. Add the red wine to the Dutch oven and reduce until almost completely evaporated.

14. Add the tomato puree and bay leaf to the Dutch oven, stir to combine and bring the liquid to a simmer.

15. If you plan to continue cooking the short ribs in the Dutch oven, add the short ribs back into the Dutch oven, cover and place the Dutch oven into the your oven. If you wish to finish the short ribs in the Crockpot, place the contents of the Dutch oven in the Crockpot with the short ribs on a low temperature setting.

16. Allow the short ribs to braise for about 2-2.5 hours or until the meat is tender and the bones are exposed.

17. Serve over egg noodles or with a side of your signature potatoes.