Short ribs are always delicious. Here I’ve added touches of Louisiana with Steen’s Cane Syrup for sweetness and Louisiana style hot sauce for the heat. Also it adds some vinegar for that small bit of acid that makes food pop.
4 Short Ribs
2 Cups Beef Stock
4 Tablespoons Steen’s Syrup
4 Tablespoons Louisiana-style Hot Sauce
1 Onion, Sliced
3 Cloves Garlic, Crushed
1 Bay Leaf
2 Tablespoons Salt
2 Tablespoons Paprika
1 Teaspoon Black Pepper
1/2 Teaspoon Cayenne
1/2 Teaspoon White Pepper
Olive Oil, as needed
Combine beef stock, Steen’s syrup, hot sauce, bay leaf, onion, and garlic. Submerge ribs, adding water if necessary to cover. Marinate for at least 6 hours or overnight.
Preheat oven to 375 F.
Remove ribs, reserving marinade. Pat ribs dry. Combine salt, pepper, paprika, white pepper, and black pepper. Rub on ribs.
Generously coat a heavy pan with olive oil. Brown ribs, rotating as necessary, not crowding pan. Add ribs back to marinade.
Cook with lid for 1 1/2 to 2 hours. Remove when ribs are fork tender.
Remove ribs from marinade. Cover with foil to retain heat. Strain the cooking juices. Chill liquid until fat congeals on top for easy removal. (or you could leave the ribs in their cooking juices overnight in the fridge).
After removing fat from liquid reduce in sauce pan until gravy is desired thickness.
Pour gravy over ribs on top of a generous serving of mashed potatoes.