- 3 lbs beef short ribs
- 1 large yellow onion medium dice
- Medium dice of 4 large carrots
- Medium dice of 4 ribs of celery
- 6 cloves of garlic, minced
- 1 cup of Pinot noir
- 4 ounces of brandy
- 1 gallon of chicken stock
- salt and pepper to taste
- 2 tbspn Possum Sauce Jamaican jerk seasoning
- 1 cup of all purpose flour
- 3 tbspn of olive oil
Method of procedure - preheat oven to 350 degrees and preheat Dutch oven to medium high heat.
Add 1 tbspn of jerk seasoning to one cup of flour and dredge the short ribs in the seasoned flour.
- At medium heat add three tbspn of olive oil to the Dutch oven and sear the short ribs. For a nice short rib sear it will take about 5 minutes on each side so a medium heat would be the maximum you want to go with.
- Once the ribs are nice and brown remove them from the pan and drain 3/4 of the fat.
- Place back on heat and add diced vegetables and season and stir. cook for 5 minutes on medium.
- When the onions turn translucent you are ready to deglaze. Add 1 cup of Pinot noir and reduce by half.
- When the wine is reduced add 2 cups of chicken stock and 4ounces of brandy and stir for several minutes
- place short ribs back into the Dutch oven with the vegetables and season with the remaining jerk seasoning. Cover with chicken stock and season with salt and pepper again.
- cover with lid and cook in the oven for 2 and a half hours
- serve with baked red potatoes and green beans