Fried Boneless Beef Shortribs Recipe

By David J. Stewart

       This is a tasty recipe that I enjoy making and eating. This recipe is for about 1-2 lbs of meat.

Sauté onions and garlic in corn or olive oil over medium-high heat. When onions begin to brown, add Worcestershire Sauce, vinegar, soy sauce, brown sugar, cloves and water to frying pan. Rub Dijon mustard on both sides of the shortribs and then lay into pan in sauces. Turn heat down to low and cover. Let simmer for approximately 2-hours or until meat becomes tender. There is NO salt or pepper in this recipe.

After the meat has cooked for about 30-minutes, I slice the shortribs into bite-sized pieces. The dinner has a wonderful essence of cloves to it, but not dominating the flavor. Don't use more than 3 cloves. Cloves are a fascinating spice to me, being so small and yet so filled with flavor. God is amazing. Cloves are great in stews, gravies... anything that simmers. The key is not to use more than 2 or 3 cloves because they are potent in flavor (just like when I use 1/2 teaspoon of Chinese Five Spice in my egg rolls). Five Spice goes a long way in flavor, so you only need a little bit.

Serve over hot cooked white rice (I prefer Jasmine rice for the great flavor). I usually start my rice cooker going about an hour into the simmering time. Shortribs have a unique and delicious taste to them.

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