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Yield: 4 servings
Ingredients:
- 2lbs (4 pieces) boneless short ribs or 3 lbs of bone-in short ribs
- 1 Tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp cocoa powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp black pepper
- 1 tsp salt
- 2 garlic cloves, chopped
- 1 red onion, chopped
- 2 cups bone broth or beef stock
Optional Toppings
- Julienned Jicama
- Jalapeno
- Cilantro
- Lime
Directions:
- Preheat oven to 350° F.
- Mix together the chili powder, cumin, cocoa powder, paprika, oregano, black pepper and salt in a bowl.
- Sprinkle the rub on the short ribs and rub it on to the meat.
- Sear meat in olive oil for 2-3 minutes per side.
- Remove from the pan.
- Sauté onion and garlic about 2 minutes.
- Add the broth.
- Place ribs back in the dutch oven with lid and cook in the oven for 2.5-3 hours or until meat is tender and falling apart.
- Serve with sweet potatoes and top with the short rib, jicama, cilantro, jalapeno and lime.