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5060 5050 5180 R106

5060 Kings Pepper Sweet and Tangy Beef Short Ribs

5060 Kings Pepper Sweet and Tangy Beef Short Ribs

Aggressively season short ribs on both sides with Himalayan Pink Salt and Kings Pepper.

In a Dutch oven over medium high heat, add vegetable oil and brown short ribs on all sides (including top and bottom). Remove short ribs to a large plastic container.

Marinade: In the Dutch oven, add 1 ½ cups beef stock, apple cider vinegar, and red wine vinegar. Bring to a simmer and scrape the browned bits off the bottom of the pan. Add Whole Juniper Berries, Whole Cloves, bay leaves, Himalayan Pink Salt and Kings Pepper to taste.

Remove from heat and add 1 cup of beef stock. Pour mixture over short ribs, let cool, cover and marinate in the refrigerator overnight.

Cooking: In a Dutch oven over medium heat, melt butter and then brown onions and celery. Return short ribs to the pan. Pour in the remaining marinade, 2 cups beef broth, sugar, Granulated Garlic, and Dried Carrot Flakes. Cover and simmer on low heat for 3-4 hours (until fork tender).

Sauce: In a saucepan over medium high heat, melt butter and slowly mix in flour. Stir in molasses and Ground Ginger. Strain 2 cups of the cooking liquid into to the sauce (discard the juniper berries and the bay leaves, set the onions aside). Add Balsamic Vinegar and bring to a boil. Reduce by half and salt and pepper to taste.

Serve the short ribs with a generous portion of sauce and the vegetable bits.

- 3 pounds beef short ribs

- 2 tablespoons (4040) Himalayan Pink Salt

- 2 tablespoons (5060) Kings Pepper Blend, freshly ground

- 1 tablespoon vegetable oil

- 4 ½ cups beef stock

- 2/3 cup apple cider vinegar

- 2/3 cup red wine vinegar

- 12 (5180) Whole Juniper Berries

- 9 (5050) Whole Cloves

- 2 (5027) Hand Selected Bay Leaves

- 2 tablespoons unsalted butter

- 1 large onion, chopped

- 2 celery stalks, chopped

- ¼ cup (5054) Dried Carrot Flakes

- 3 tablespoons (5007) Granulated Garlic

- 2 tablespoons sugar

- 1 tablespoon Balsamic Vinegar

- 2 tablespoons flour

- 1 tablespoon molasses

- 1 tablespoon (5019) Ground Ginger

A Dutch Oven is made of cast iron and is the prime material for slow-cooking, braising and roasting, thanks to its ability to maintain even and consistent heat. An enameled Dutch oven needs no seasoning, and it’s suitable for both stovetop and oven use.

Flavor packed fall of the bone Short Ribs


More Information
SKU 5060 5050 5180 R106


Prep Time 40 Minutes
Cook Time 4 Hours
Total Time 5 Hours + marinate overni
Yield 5 Servings
Level Medium
Credits Chef Cindy Taffel & Photographer Robyn Handler
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