Blast from the Past: Short Ribs with Buttered White Rice Recipe | Dinner Recipes

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing a similar flavor.

beef short ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat and cost less than beef.

Prepare house seasoning by mixing 1 cup salt, 1/4 cup black pepper, and 1/4 cup garlic powder.

Toss short ribs in house seasoning and coat lightly in flour.

Heat a couple of tablespoons of olive oil in a cast iron Dutch oven.

Sear short ribs in the Dutch oven until browned.

Smash garlic cloves to release flavors and add to the pot.

Pour beef consommé or beef broth over the ribs, followed by a little water to avoid drowning them.

Transfer seared ribs to a casserole dish after browning.

Add fresh garlic and onion pieces on top of the ribs.

Ladle broth over the ribs and cover with foil.

Bake in the oven at 350°F for about 2 hours until tender.

Remove from oven and check tenderness of the ribs.

Prepare white rice according to package instructions.

Stir in a pat of butter into the cooked rice until melted.

Serve short ribs over buttered rice, ladling natural juices over the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens