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Braised Short Ribs
with ANNAPOLIS TREASURES TEA
INGREDIENTS
-3 cups brewed Annapolis Treasures tea
(brew 4 tsp tea in 24 oz. of 195°F water for 3 minutes)
-3 lbs. bone-in beef short ribs,
cut crosswise into 2-inch pieces
-1/2 cup light brown sugar
-2 tbsp cumin
-1 tbsp garlic powder
-1 tbsp smoked paprika
-1 tsp ground pepper
-1/2 tsp kosher salt
-2 tbsp canola oil
-1 large white onion, chopped
-1 cup BBQ sauce
Make a dry rub by mixing brown sugar, cumin, garlic powder, smoked paprika, pepper and salt. Blend evenly with a fork.
Pat the ribs dry with paper towels, cut apart, and coat evenly with the dry rub. Add canola oil to a Dutch oven (or large stainless-steel pan with lid) and heat 3-4 minutes on medium. Add ribs in batches to Dutch oven; brown on all sides, about 8 minutes per batch; remove and set aside.
For more loose tea recipes visit here.
with ANNAPOLIS TREASURES TEA
Ingredients
-3 cups brewed Annapolis Treasures tea
(brew 4 tsp tea in 24 oz. of 195°F water for 3 minutes)
-3 lbs. bone-in beef short ribs, cut crosswise into 2-inch pieces
-1/2 cup light brown sugar
-2 tbsp cumin
-1 tbsp garlic powder
-1 tbsp smoked paprika
-1 tsp ground pepper
-1/2 tsp kosher salt
-2 tbsp canola oil
-1 large white onion, chopped
-1 cup BBQ sauce
Make a dry rub by mixing brown sugar, cumin, garlic powder, smoked paprika, pepper and salt. Blend evenly with a fork.
Pat the ribs dry with paper towels, cut apart, and coat evenly with the dry rub. Add canola oil to a Dutch oven (or large stainless-steel pan with lid) and heat 3-4 minutes on medium. Add ribs in batches to Dutch oven; brown on all sides, about 8 minutes per batch; remove and set aside.
Pat the ribs dry with paper towels, cut apart, and coat evenly with the dry rub. Add canola oil to a Dutch oven (or large stainless-steel pan with lid) and heat 3-4 minutes on medium. Add ribs in batches to Dutch oven; brown on all sides, about 8 minutes per batch; remove and set aside.
Return the ribs to the Dutch oven and bring to a light boil. Cover and cook on medium low for 25 minutes, stirring occasionally. Transfer the Dutch oven containing the ribs to the oven and bake at 350°F for 2 hours. Transfer ribs to a platter. Strain sauce from pot, spooning off and discarding fat from its surface; add salt and pepper to taste. Serve in shallow bowls over mashed potatoes with sauce spooned over.
For more loose tea recipes visit here.