Smitten Kitchen Ribs
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Dont skimp and it.
Smitten kitchen ribs. Heat the oil in a large roasting pan and fry the short ribs until each side is very dark and well-caramelized. Once the oil is hot brown the short ribs on all sides in batches. Season the short ribs generously on all sides with salt and pepper.
Heat oven to 200F. Seal each rack of ribs in its own packet tightly. Basically you quarter ears of corn vertically so that you have rib-like planks.
Toss the ribs in salt and pepper. Brush about 12 cup of the mixture over both sides of the ribs then season them well with salt and pepper. Heat oil in a wide 12 inches in diameter 3- to 5-quart heavy pot over moderately high heat until hot but not smoking then brown beef on all sides turning with tongs about 8 minutes.
Once all ribs are browned and removed from pot turn heat down to medium high. Add the onion season. Add the onion season with salt and pepper and cook until softened and a little brown about 10 minutes.
1 tablespoon cider vinegar or red or white vinegar. Preheat oven to 325 degrees. Preheat oven to 325 degrees.
2 teaspoons mustard powder. The ribs are pretty straightforward. Brush about 13 of the mixture all over both sides of the ribs.
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