Watusi Short Ribs

$12.50

Out of stock

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Description

Ribs are 2” x 6.” See cooking suggestion under ‘Additional information.’

Per pound

Additional information

Slow cook for best results. Here’s a recipe from Chef Greg. You’ll need:

Ribs, vegetables, butter, wheat flour, beef broth (plus beer or wine, optional), and seasonings.

  1. Place ribs in large roasting pan.
  2. Use enough liquid to cover the ribs. Use your choice of:
    1. Beef broth, or
    2. 50/50 beer and beef broth, or
    3. 2 cups red wine and enough beef broth to cover
  3. Add chunks of vegetables of your choice, such as onions, garlic, celery, carrots, potatoes, green beans, etc. Cover pan tightly with heavy-duty aluminum foil.
  4. Cook ribs and vegetables in a 350-degree oven for 3 hours.
  5. If gravy is desired, during the last half hour of cooking the ribs, make a roux using equal portions of butter and wheat flour. Note: if using oil as your fat, it won’t turn dark brownish-red.
  6. Melt butter in pan and stir in flour (stirring constantly) so mixture becomes smooth. The longer you cook it, the browner it gets (great for meaty recipes). When it reaches desired brownness, scoop roux from pan onto a plate to cool slightly.
  7. After 3 hours of cooking, remove roasting pan from oven. Place ribs and vegetables on a platter, leaving only the liquid in the pan.
  8. To prepare gravy, place the roasting pan and liquid on a burner and heat. When bubbling at a medium simmer, slowly add cooled roux while stirring constantly. When desired thickness is reached, season to taste. Pour gravy over the platter of ribs and vegetables.
  9. Serve, and enjoy the feast (and the rave reviews)!

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