Kosher Beef Short Ribs with Vegetable Stock скачать в хорошем качестве

Kosher Beef Short Ribs with Vegetable Stock

The short rib is king of BBQ smoked beef ribs. Prairie Street’s cross-cut plate is infused with rich fatty marbling which breaks down to create a tender, juicy, unctuous flavor and consistency. You can also braise or stew (inside or outside). Whatever your preference, this one’s a show-stopper, or as Chef Randy calls it — heaven on a plate! In this episode, he demonstrates how easy it is to use a Dutch oven on the grill to braise our 3-bone cross cut in a rich tomato broth with onions and a vegetable stock. This simple dish makes for a memorable meat-eating experience. Happy cooking! You can purchase your Beef 3 Bone Short Rib Flanken here: https://prairiestreet.co/beef-3-bone-... Ingredients Prairie Street Beef 3 Bone Short Rib Flanken Olive Oil Sliced Onions Diced Tomatoes Vegetable Stock Salt and Pepper Dried Oregano Hungarian Paprika Directions Season the short ribs with the dried oregano, paprika, and the salt and pepper Heat the oil in a Dutch oven on the stove or grill Brown the short ribs 3 minutes per side Remove from Dutch oven Add the sliced onions and lightly sauté Add the tomatoes and cook for 2 minutes Add the vegetable stock Place the short ribs back in the Dutch oven and nestle into the sauce and vegetables Put Dutch oven into a preheated 350°F oven or grill Cook for 3 hours until fork-tender (meat moves/separates when twisted with a fork), about 190°F Place short ribs on the plate and spoon with vegetables and sauce. Video Contents: 00:00 Introduction 01:22 Prep 03:12 Cook 08:26 Taste #prairiestreet #kosherbeefshortribs #chefrandy #prairiestreetculinarykitchen #koshercooking #koshermeat #kosheryoutube #prairiestreetco #flanken https://prairiestreet.co   / prairiestreetco     / prairiestreetco      / prairiestreetco