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lagilmanas usual, this was taken from several different recipes and stitched together. All measurements approximated (I tend to measure quickly, if at all)
1 lb boneless short ribs (or 2 lb with bones, estimated)
2 C apple cider
1/4 cup honey (I prefer a strong honey like chestnut, but it's to taste. You can also use sorghum)
1/4 cup brown sugar
3 cloves garlic, smashed
3 bay leaves
1 tbsp hot smoked paprika
1 tbsp ground cinnamon
1 tbsp ground nutmeg
salt and white pepper
Mix all the ingredients together, and marinate the ribs 10-12 hours.
Heat the oven to 350. Remove the ribs from the marinade and pat them dry, seasoning with salt and pepper. Reserve the marinade. Toss some oil in a deep skillet and brown the ribs to a golden crust (about 4 min each side once the pan is hot). Add back the marinade and place the skillet, covered, into the oven for 3-4 hours. Check it regularly, make sure that it stays at a very gentle simmer, neither more nor less. Adjust the heat as needed. Let cool slightly, and
serve over braised greens (or grains), with a dollop of the sauce.
Serves 2. You're not going to have leftovers.
1 lb boneless short ribs (or 2 lb with bones, estimated)
2 C apple cider
1/4 cup honey (I prefer a strong honey like chestnut, but it's to taste. You can also use sorghum)
1/4 cup brown sugar
3 cloves garlic, smashed
3 bay leaves
1 tbsp hot smoked paprika
1 tbsp ground cinnamon
1 tbsp ground nutmeg
salt and white pepper
Mix all the ingredients together, and marinate the ribs 10-12 hours.
Heat the oven to 350. Remove the ribs from the marinade and pat them dry, seasoning with salt and pepper. Reserve the marinade. Toss some oil in a deep skillet and brown the ribs to a golden crust (about 4 min each side once the pan is hot). Add back the marinade and place the skillet, covered, into the oven for 3-4 hours. Check it regularly, make sure that it stays at a very gentle simmer, neither more nor less. Adjust the heat as needed. Let cool slightly, and
serve over braised greens (or grains), with a dollop of the sauce.
Serves 2. You're not going to have leftovers.
