8-10 Beef Short Ribs (bone in or boneless) 1 tablespoon olive oil 1 carton beef broth 1 tablespoon Mark's Espresso Rub II 2 yellow onions 3 garlic cloves, minced Coat ribs well with Mark's Espresso Rub II. In a Dutch oven, add olive oil and brown short ribs on all sides. Remove from pan. Add chopped onions and garlic and cook until translucent. Add beef stock and cook until simmering, add ribs. Cook over low to medium low or 3-4 hours or until fork tender. Broth may be reduced to make a delicious sauce, you may also add wine or balsamic vinegar to enhance flavor. Fat may be skimmed from the top, or allow to cool over night in refrigerator and then easily remove the fat. Ribs are even better the next day!

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