0 Items

Since our founding in 2010, we've built relationships with local grill masters, southern smoking champions, renowned chefs, and home cooks from Maine to Oregon. We love to learn how cooks of every skill level can use our products to bring delicious meals to their dinner table! Check out our wide variety of recipes, organized on our blog into categories for ease of searching.

Or, if you are looking for something new to create out of a blend you already have, try searching for the product, and the link to the recipes will be listed right there. Want to see more? Follow us on social media where we and our customers post regularly!

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!

Add Comment