Thai Chili Hot Honey Short Ribs

Description:

Indulge in the mouthwatering flavors of our Thai Chili Hot Honey Short Ribs, a perfect blend of sweet, spicy, and savory. This recipe features succulent short ribs marinated in a tantalizing mix of roasted garlic, lime, brown sugar, paprika, and our unique Thai Chili Hot Honey. Slowly cooked to perfection with carrots, onions, and fresh rosemary, these short ribs are then glazed with a luscious pan sauce made from red wine and beef stock. Ideal for a cozy dinner, this dish promises a flavorful and comforting meal that will delight your taste buds.

Ingredients:

• 3 carrots, diced

• 1 onion, diced

• 3 tbsp salt (divided)

• 2 tsp pepper (divided)

• 3 tbsp olive oil

• 2 lbs short ribs

• 1/4 cup red wine

• 2 cups beef stock

• 2.5 tbsp tomato paste

• 2 sprigs fresh rosemary

• 4 tbsp Flavor Buds Thai Chili Hot Honey

Instructions:

Step 1: Cook Vegetables

1. Preheat your oven to 350°F (175°C).

2. In a large oven-safe pot or dutch oven, heat 2 teaspoons of oil over medium heat.

3. Add the diced carrots, diced onion, and 1 tablespoon of salt.

4. Cook until the vegetables are softened and the onions are opaque, about 5-7 minutes.

5. Remove the vegetables from the pot and set aside.

Step 2: Prepare and Brown the Short Ribs

1. Season the short ribs with 1 teaspoon of salt and 1 teaspoon of pepper.

2. In the same pot, add 1 tablespoon of oil and heat over medium-high heat.

3. Brown the short ribs on all sides, about 2-3 minutes per side. Remove the short ribs and set aside.

Step 3: Deglaze the Pot

1. Add 1/4 cup of red wine to the pot, scraping up any browned bits from the bottom (the fond).

2. Pour in 2 cups of beef stock and add 2.5 tablespoons of tomato paste. Stir to combine.

3. Season the mixture with 1 teaspoon of salt and 1 teaspoon of pepper.

4. Add 2 sprigs of fresh rosemary and 4 tablespoons of Flavor Buds Thai Chili Hot Honey.

5. Whisk all the ingredients together until well combined.

Step 4: Combine and Cook

1. Return the browned short ribs to the pot, nestling them into the sauce.

2. Add the cooked carrots and onions back to the pot.

3. Cover the pot and transfer it to the preheated oven.

4. Cook for 2.5 hours, or until the short ribs are tender and the flavors are well melded.

Step 5: Rest and Serve

1. Remove the pot from the oven and let it rest for 20 minutes.

2. Skim off any excess fat from the surface of the sauce.

3. Serve the short ribs with the cooked vegetables and sauce over mashed potatoes, or your favorite side.

Storage:

• Store any leftovers in the refrigerator for up to 3-4 days.