I’ve recently been turned on to beef short ribs. Mainly for two reasons: 1.) They were buy one get one free at the local beef farm, making them $1.50 per package for grass fed beef and 2.) The rich, tender, beefy goodness is simply addicting. I mean, really…just look at that!
Making short ribs is not a process with which I was ever familiar. I did know they had to be cooked for a long time in order for them to fall apart. Unsure of the times and seasonings, I turned to the internet for some guidance. Don’t short ribs and Paula Deen just sound like they would go hand in hand? Exactly. They do.
I usually serve the ribs with a side of coconut jasmine rice, but this time, I was ready to change it up. After shredding the meat from the bones, I sandwiched it between two potato latkes , topped with the BBQ onions, guacamole and sour cream. Little effort; high impression value…my favorite types of recipes.