Roscoe’s Short Ribs (The Comfort Food Dinner)

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3-4 lbs. beef short ribs (about 6 ribs)
1 large onion
5-8 cloves garlic (chopped)
Olive oil
Red wine (a couple glugs)
1 12 oz. bottle of beer
2-3 red potatoes (quartered)
2 sweet potatoes (quartered lengthwise)
6-8 carrots (halved lengthwise)
salt, pepper

For Glaze:
(to make 1/2 to 3/4 cup)

BBQ sauce (a few glugs)
Steak sauce (a few glugs)
Flavored bourbon mustard (2 tablespoons)

They Call It Comfort Food

Why? Does it make you more comfortable? Like a warm blanket or a hot babe on a soft couch? Well, kind of. A dish like short ribs, usually served with mashed potatoes, mac and cheese, warm crusty bread, can make you feel warm and good all over. And isn’t that what we want from a warm blanket or a hot babe on a soft couch? Exactly. And if you’ve got the hot babe already, a dish full of short ribs will make her appreciate you even more, and after all, that’s what comfort food is really all about.

So Let’s Make It Happen

Go to your butcher, pick up 3 or 4 pounds of beef short ribs. These are not like baby backs or any of the other ribs you get that you want to put in your smoker and finish on your grill with some great BBQ sauce. Short ribs are a very tough cut of meat that takes a long time to make tender and juicy and delicious. But if you put in the time, it’s all worth it (see above reference to hot babe on soft couch).

Marinate, Marinate, Marinate

Hardly any recipe you see for short ribs will tell you to marinate them. Roscoe knows better. Season ’em up with your favorite rub, toss ’em in a plastic bag with Roscoe’s trinity – olive oil, Worcestershire and Cholula – and put ’em in the fridge overnight. This gives you plenty of time to prepare that soft couch for that hot babe you’re cooking for.

Roscoe’s Note: This process can be reversed, too. No reason the hot babe can’t cook up the short ribs for her favorite guy (or even second favorite). Comfort goes both ways, after all.

The Whole Thing Takes About Three Hours

And absolutely worth the comfort you get when you share this dish.

Sear The Meat

Cover a deep pan or dutch oven with olive oil, get it hot, then place the ribs in and sear on each side. Those guys on the food network, the famous chefs, will tell you this seals in the juices. Who knows, maybe it does. All Roscoe knows is that it makes ’em taste good. So get a good sear going – all sides, not just the top and bottom – this takes about fifteen minutes. When this is done, take ’em out of the pan, set aside, drain most of the fat from the pan. Splash in some more olive oil and saute’ your onions and garlic with some Worcestershire and Cholula and red wine.

Add The Ribs Back

Pour in a bottle of beer, dark is best, but any beer will do. Roscoe’s Note: Pouring a full beer into a pan (and not your mouth) is not the easiest thing for a guy to do, it can even be painful, so here’s a little tip: open two beers, one for the pan, one for the cook. Take it from Roscoe, this procedure alleviates the pain immediately. Then a couple cups of chicken stock, mix it all up gently, cover and let it simmer. For an hour.

Potatoes and Carrots

Just slip ’em into the pan, mix ’em around in the juices, cover it back up and crack another beer. You’ll already be smelling the ribs, so the beer will help you over the next hour and a half until it’s all done.

Make A Glaze

Mix whatever you have handy: BBQ sauce, steak sauce, mustard, maybe a little bourbon. Take the cover off the pan, gently prop up the ribs on top of the veggies, and pour your glaze onto them. Then put the pan, uncovered, into your (pre-heated) 300 degree oven for 30 minutes.

Real Comfort

Place the ribs and veggies in a nice serving dish or bowl, serve with some crusty warm bread, maybe a little salad. It’s better than any blanket for comfort, though maybe not as good as the hot babe on the soft couch. But it just might help you get her there. And once you do, remember…

Life’s Good, When You’re Cookin’ With Roscoe

One Response to “Roscoe’s Short Ribs (The Comfort Food Dinner)”

  1. Looks good! Love short ribs!