Disclaimer! This is not an “I think I’ll make short ribs tonight” kinda recipe. This recipe takes time, but the results are ridiculously worth it!
These short ribs tasted like they were right out of one of the best BBQ places. Hubs and I have really only been to one that I can think of, Milt’s in Chicago. And come to think of it, when we were there we got the short ribs!
I am getting very into making spice blends. Thanks to this project, my spice cabinet is brimming with lots of new spices that are getting a lot of use. The spice blend for this recipe is superb with flavors of dry mustard, ground ginger and cayenne mixed with onion and garlic powders, perfectly sweet and spicy. (I tasted a little on my finger before rubbing it onto the meat).
Next, came the searing, I just love that sound and smell! Then I caramelized the onions and garlic, covered the meat with the BBQ sauce, put it in the oven and forgot about it for the next 4 hours! Actually I didn’t forget about it at all. The aroma permeating the house was just too good!
I don’t usually prepare the dressed up version of the recipes, but in this case I couldn't resist. Short ribs on garlic toast with wasabi mayo-YES PLEASE!!!!!!! Aside from the wasabi mayo I also made the red horseradish mayo. Both spreads added a great tangy creaminess that balanced the sweet smokiness of the meat.
At the end of a long day cooking the meat, biting into the sandwich was pure joy. I couldn’t stop licking my fingers!
Note: This blog series, Cooking With Joy, is meant to be a companion to the Joy of Kosher with Jamie Geller cookbook. Most of the full recipes are only available in the cookbook.