In My Kitchen~


This is a delicious Louisiana twist for beef short ribs! The recipe speaks for itself. I got this recipe from Justin Wilson’s Homegrown Louisiana Cookin’. Enjoy. Tom~

Louisiana Spaghetti & Beef Short Ribs

3 to 4 pounds short ribs / 2 cups chopped onion / 2 teaspoons salt / 1/2 teaspoon ground cayenne pepper / 1 1/2 cups dry white wine / 1 teaspoon crushed dried mint / 2 tablespoons soy sauce / 2 cups stock / Spaghetti, cooked and drained / Grated Parmesan or Romano cheese

 Over medium heat, coat a large Dutch oven with oil, and heat until very hot. Then add the ribs, fat side down, and cook until well browned, about 15 minutes. Add the onions to the pot around the meat, and cooked until browned, stirring often. Stirring, add the salt, pepper, wine, mint, soy sauce, and stock. Cover, reduce the heat to low, and simmer for 1 1/2 to 2 hours or until ribs are tender. Heap the spaghetti on a large serving platter. Ring the short ribs around the edges of the spaghetti, and ladle onions and the meat gravy over the top of the spaghetti. Sprinkle the cheese on top. Serve hot with French bread to soak up the gravy.  4 to 8 servings

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