Parfait! Sherry Peppers Short Ribs

03cSPShortRibsbfLOAs a rule, Rich prefers his beef short ribs boneless and from Costco. Me? I’m not so fussy. I kinda like the flavor the bone adds to a long braising and then grilling or baking with sauce to finish; but I usually save that kind of dinner for when Rich is on the road.

Like this one time, last month…

My market had a deal on this perfectly sized packet of English cut short ribs that would more than satisfy my dinner (and lunch the next day) needs while Rich was in D.C.

01aRibsOnionbfLOI thought about my options, and decided on cooking the ribs with onion and seasonings in a foil packet for a rather long time at a low temperature, then finishing them with a nice bit of sauce.

There was quite a bit of bone in relation to meat on each rib, but the meat was so tender, and so tasty, I really did not mind at all. Check it out and see if you don’t agree:

•Bone-in beef short ribs
•Sliced sweet onion
•1/2 cup barbecue sauce
•1/4 cup Sherry Peppers Sauce
•2 tbsp pepper jelly

*Your choice; I used garlic powder, Brisket of Love Seasoning, Black and Red Seasoning, and a bit of Aleppo pepper.

02cRibsSaucebfLOHeat your oven to 250º and arrange the ribs in the center of a piece of foil along with the sliced onion.

Add your seasonings of choice, then close the foil over the ribs, leaving a bit of space at the top of the packet for steam to build up, and place in a covered pot in the oven for about three hours.

03bSPShortRibsbfLOWhisk the barbecue sauce together with the Sherry Peppers Sauce and pepper jelly in a ‘wave-safe bowl, then pop in the ‘wave for about 30 seconds to melt the jelly. Whisk again, then set aside.

Remove the ribs and onion from the foil packet and arrange on a baking pan – this was just a small dinner for me, so my three ribs and onion fit nicely in a loaf pan.

Spoon the sauce over the ribs and return to the 250º oven, uncovered, for 30 minutes.

Turn the ribs, add a bit more sauce, then bake for another 20 to 30 minutes, until the ribs are just a bit charred in spots and perfectly tender and oh! so tasty.

Nice. Rich is traveling again next week, and I think I know what at least one dinner will be!

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