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Wendi Chandlerís Version of Paula Deanís Mamaís Short Ribs Recipe

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This recipe for Wendi Chandlerís Version of Paula Deanís Mamaís Short Ribs, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Chandler Family
Added: Friday, August 22, 2008


2-3 pounds short ribs
House Seasoning, recipe follows
2 tablespoons all-purpose flour
2 cloves garlic, chopped, plus 2 more cloves chopped
beef broth, plus more for roasting
salt and freshly ground black pepper
1 onion, sliced
white rice, for serving

Preheat oven to 350ļ F.

Season ribs liberally, or to taste, with House Seasoning. Lightly dust with 2 tablespoons flour.

In a Dutch oven, place a small amount of oil. Add the 2 garlic cloves and cook until lightly browned. Add the ribs and brown on each side. Add ĺ cup beef broth, ľ cup water, to cover ribs. Bring to a boil. Remove the ribs from the Dutch oven and place in a casserole dish. (I skip this part and remove some of the liquid and then keep it in the same pot.) Add the remaining garlic, salt and pepper, onion. Roast ribs for 2 hours. Serve over buttered white or whole grain rice or pasta or even cous-cous.

House Seasoning: Mix this up and save in plastic baggie for future uses. Combine 1 cup salt, 1/4 cup black pepper , 1/4 cup garlic powder.




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