SPG Short Ribs
Take these Short Ribs and make them Dan-O-Myte with SPG Tri-O!🔥
Ingredients
2 tbsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic) Seasoning
1 tbsp Dan-O’s Italian-O Seasoning
1 tbsp Dan-O’s Original Seasoning
1 lb Boneless short ribs
2 tbsp high-heat cooking oil
1 1/2 tbsp butter
1 carrot, finely diced
1 large shallot, diced
4 cloves garlic, chopped
6 oz Merlot
2 cups beef stock
4 oz tomato sauce
Instructions
1. Season the short ribs
Pat the boneless short ribs generously with Dan-O’s SPG Tri-O on all sides.
2. Preheat the Dutch oven
Place a Dutch oven over high heat.
3. Sear the short ribs
Add the cooking oil to the Dutch oven.
Place the short ribs in the hot pot and sear for about 1 ½ minutes on the first side. Flip and continue cooking until both sides are nicely seared, about 3 minutes total.
Remove the short ribs from the Dutch oven and set aside.
4. Cook the vegetables
Add the butter to the Dutch oven.
Once melted, add the diced carrot, shallot, and garlic. Stir and cook briefly to pick up the flavor from the bottom of the pot.
5. Deglaze and build the braising liquid
Pour in the Merlot to deglaze the pot.
Add the beef stock and tomato sauce, then stir to combine.
Add the Dan-O’s Italian-O Seasoning and Dan-O’s Original Seasoning. Mix well
6. Return the short ribs to the pot
Place the seared short ribs back into the Dutch oven, nestling them into the braising liquid.
Cover with the lid.
7. Braise in the oven
Transfer the Dutch oven to a 350°F oven.
Cook for 2 1/2 to 3 hours, or until the short ribs are very tender.
8. Serve
Remove from the oven and carefully transfer the short ribs to a plate.
Spoon the sauce over the top and Yum Yum Get Ya Sum!
Braising short ribs is one of my favorite cooking projects because it transforms relatively tough cuts of meat into tender, flavorful dishes through slow, careful cooking. When I tried this recipe that uses Dan-O’s SPG Tri-O (Salt, Pepper, Garlic) Seasoning along with Italian-O and Original Seasonings, I was really impressed by how these spices elevated the natural beef flavor and added a complex, aromatic touch. Using a Dutch oven for this braise is key, as it evenly distributes heat and seals in moisture, ensuring the ribs come out succulent. Searing the short ribs before braising creates a beautiful caramelized crust and adds depth to the final sauce. I love deglazing the pot with Merlot – it adds a subtle fruity acidity that balances the richness of the beef stock and tomato sauce perfectly. Chopping the carrot, shallot, and garlic finely allows these aromatics to melt away into the sauce, building layers of flavor. The butter helps soften the vegetables and adds a silky texture to the sauce. After a few hours in a 350°F oven, the meat was so tender it practically fell apart with a fork. Serving the short ribs with the braising sauce spooned over the top made for a hearty, satisfying meal. I recommend pairing this with creamy mashed potatoes or buttery polenta to soak up the delicious sauce. For an enhanced experience, try experimenting with other red wines or add fresh herbs like thyme or rosemary during the braising process. Overall, this recipe is fantastic for anyone looking to master short ribs with a blend of simple yet flavorful seasonings, delicious braising liquid, and slow cooking techniques that bring out the best in the meat.
BUT with how hot your pan was the garlic burned and gave that nasty favor. AND ruined your whole dish. The garlic should have went in for about 30 to 40 sec’s and then you add the wine. So it did not burn. Also carrots take A L O T longer to cook than the onions and most definitely the garlic as well. I am NOT giving to any disrespect or saying anything bad. It all is a true fact of cooking a meal for yourself or your family.