| | Directions | | Preheat oven to 325. Mix flour and "Creole Seasoning". Roll the ribs until coated on all sides. Heat oil in skillet using medium heat. Brown ribs until crusty on all sides. Transfer ribs to a baking dish large enough to hold ribs closely. Pour off all but 2 tablespoons of oil from skillet. Cook onions, green peppers, Jalapenos, and bay leaves until light brown; stir ingredients making sure to scape any brown bits clinging to the bottom of the pan. Season with a pinch of salt and pepper. Add garlic and cook one minute more. Pour in wine and let bubble for one minute while scraping the bottom of the pan. Add "Mutha Sauce", thyme and water; blend and simmer for 2 minutes. Pour sauce over ribs; cover snugly with foil; bake for 2 hours. Remove pan from oven, uncover and skim off fat on the surface. Stir sauce and turn over ribs, basting them with the sauce in the pan. Recover with foil and bake an additional 30 minutes or until fork tender. Remove bay leaves. May reduce sauce by heating on stove for 5 to 10 minutes. (Tip: I did not find necessary.) Can garnish servings with parsley. |
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| Ingredients | | - |  | Serves: 8 |
| - | | 1/4 cup flour |
| - | | 1 tablespoon "Creole Seasoning" (see Recipe) |
| - | | 8 beef short ribs 3 1/2 lbs) |
| - | | 1/4 cup olive oil |
| - | | 1 onion, sliced into thin slivers (large) |
| - | | 1 green pepper, sliced into thin slivers |
| - | | 2 jalapeno peppers, seeded and minced |
| - | | 3 bay leaves |
| - | | Kosher salt and black pepper |
| - | | 4 cloves garlic, minced |
| - | | 1 cup dry red wine |
| - | | 1 1/4 cups "Mutha Sauce" (see Recipe) |
| - | | 1 teaspoon thyme, dried |
| - | | 1/4 cup water |
| - | | 2 teaspoons fresh parsley, chopped for garnish (opt.) |
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