Cowboy Short Ribs
Cowboy Short Ribs Source: American Cooking: The Great West - Time-Life Foods of the World series 2 small fresh or dried hot red chiles, each about 1 1/2 inches long, stemmed, seede...
Ingredients
- 2small fresh or dried hot red chiles, each about 1 1/2 inches
- 1tablespoonfinely chopped garlic
- 1/2teaspoonground nutmeg
- 1teaspoonfreshly ground black pepper
- 2teaspoonsugar
- 2tablespoonsoy sauce
- 4poundlean short ribs of beef, cut into 2-inch long pieces
- 11/2 teaspoons salt
Directions
- 1
Cowboy Short Ribs Source: American Cooking: The Great West - Time-Life Foods of the World series 2 small fresh or dried hot red chiles, each
- 2
Add the sugar and soy sauce, and pound the mixture to a smooth paste
- 3
Set aside
- 4
Pat the short ribs completely dry with paper towels and season them on all sides with 1 1/2 teaspoons of the salt and the remaining 1/2 teas
- 5
One at a time, roll the short ribs about in the flour to coat them evenly, then vigorously shake off the excess flour
- 6
Melt the lard over moderate heat in a heavy 5- to 6-quart casserole at least 10 inches in diameter
- 7
Brown the short ribs in the hot fat, five or six pieces at a time, turning them frequently with tongs and regulating the heat so that they c
- 8
As they brown, transfer the ribs to a plate