I browned the short ribs in a 10 inch cast iron skillet. I removed the short ribs and caramelized the onions in the skillet. I returned the short ribs to the skillet, added the other ingredients with 10 cloves of garlic, a teaspoon of chile chipotle flakes, eight small bell peppers, an Anaheim pepper, two parsnips, and three carrots cut up into bite sized pieces. They were in the oven at 350 degrees F for about 4 hours before I served them. Four pounds of short ribs along with 3 large heads of broccoli, a loaf of bread, and several bowls of squash soup were cleaned up by 4 adults and a very hungry teenage boy.
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I browned the short ribs in a 10 inch cast iron skillet. I removed the short ribs and...