38 pounds bone in beef back ribs

Sheldon

I agree. The recipe below is from the grits.com website. It was originally credited to Emeril but now the site doesn't say that so I'm not sure. I just know it's delicious! It was also intended to be served with white-cheddar grits as a side; or you can serve it with rice.

Short-rib Bourbon Stew

2 Tbs. chopped fresh thyme leaves 4 pounds beef short-ribs, cut into individual ribs 4 cups beef stock Salt and freshly ground black pepper 1 pint pearl onions 1 cup all-purpose flour 1 cup baby carrots or 1 cup sliced carrots 1/2 cup olive oil 1 cup baby turnips or 1 cup sliced turnips 1/2 cup bourbon 1-1/2 pounds small red potatoes 3 Tbs. chopped garlic 1/4 cup finely chopped parsley 3 bay leaves 2 tablespoons chopped horse-radish

In a mixing bowl, season the short-ribs with salt and pepper. Toss with flour and mix well. In a large dutch oven, add 1/2 cup of oil. Add 1/2 batch of the meat a time and brown it. After 3 or 4 minutes, take the beef ribs out and set aside.

Add 1/2 cup bourbon to deglaze pan. Add beef stock, add garlic, bay leaves, thyme and a teaspoon black pepper. Then add short ribs back to the pan with stock. Cover and cook on low heat for 2 hours.

In a mixing bowl, add pearl onions, baby carrots, baby turnips, new potatoes quartered and season with salt and pepper. Add vegetables to stew and cook for 1/2 hour. Stir in 1/4 cup finely chopped parsley. Then stir in 2 Tbs. horse-radish. Check the seasoning and add salt and pepper if needed.

If you want liquid to thicken liquid of the stew make a slurry with 2 Tbs. flour (or 2 Tbs. cornstarch) + 2 Tbs. water and stir into the stew.

Jill