Continuing on my celebration of my Love this Valentines' weekend, I made a honey-filled dinner. This - honey-mustard glazed short ribs - was our main dish. Falling off the bone delicious!
short ribs
smashed garlic
olive oil
beer
root beer
honey
mustard
salt
pepper
I browned smashed garlic in a splash of olive oil then quickly seared the ribs to seal in the juices. I poured in the beer (I used Snowshoe Brewing Company's Snowweizen because that's what I had in my fridge), brought it to a boil, covered it, and reduced to a simmer. Let that simmer for 2 hours. The meat will be so tender that it's almost falling off the bone.
Make the sauce while the ribs are cooking. Whisk together the honey, mustard, and rootbeer in a medium saucepan. Simmer till it begins to thicken, then season with salt and pepper.
Once the ribs are ready, rub the sauce over them and place them in a baking dish. Cover with foil and bake in a 300 degree oven for 30 minutes. Uncover and cook for an additional 10 minutes to let the ribs brown.
short ribs
smashed garlic
olive oil
beer
root beer
honey
mustard
salt
pepper
I browned smashed garlic in a splash of olive oil then quickly seared the ribs to seal in the juices. I poured in the beer (I used Snowshoe Brewing Company's Snowweizen because that's what I had in my fridge), brought it to a boil, covered it, and reduced to a simmer. Let that simmer for 2 hours. The meat will be so tender that it's almost falling off the bone.
Make the sauce while the ribs are cooking. Whisk together the honey, mustard, and rootbeer in a medium saucepan. Simmer till it begins to thicken, then season with salt and pepper.
Once the ribs are ready, rub the sauce over them and place them in a baking dish. Cover with foil and bake in a 300 degree oven for 30 minutes. Uncover and cook for an additional 10 minutes to let the ribs brown.
Camilla, they look phenomenal!
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