Black pepper braised beef short ribs

INGREDIENTS for 4 servings

Meat department

• Beef, recommended cuts:
  Chuck short ribs, boneless - 2-3 lbs, or
  Chuck short ribs, bone-in - 3-4 lbs, or
  Chuck flanken Style ribs - 2-3 lbs, cut to pieces (no braising needed, shorter cooking time)

Produce department

• (Optional) Bell pepper - 1, chopped 1"

• (Optional) Onion - 1/2, chopped 1"

Condiments aisle

• Olive oil - 1 Tbsp

DIY pantry

• Beartso's black pepper sauce - 2-3 Tbsp

DIRECTIONS

1. In a deep sauté pan (we prefer our slow cooker with the sauté function), heat olive oil (1 Tbsp) over high heat (or 375F with slow cooker). Once the oil is hot, add the beef. Seared the outside of the pieces until the edges are slightly charred.

2. If cooking with flanken style ribs:

   • Push the beef to the side to make some room for adding the chopped onions. Stir and cook until the onion is golden. (If the pan isn't large enough, take the beef out and set aside before adding the onion.)

   • Add chopped bell pepper. Sauté for 3 minutes.

   • Add black pepper sauce (2-3 Tbsp). Sauté until all the ingredients are coated with the sauce and the dish is ready to serve.

3. If cooking with other cuts of short ribs or larger beef chunks:

   • Add black pepper sauce (2-3 Tbsp). Sauté until all the ingredients are coated with the sauce and the dish is ready to serve.

   • Add water (1/2 cup) and change the heat to low (or slow cooker setting to high) and let the beef simmer for 1.5 hrs.

   • Once the beef is done, sauté the chopped onion and bell pepper in a separate pan. Stir the vegetables in with the braised short ribs and mix until the vegetables are coated with sauce.

NOM NOM CHOMP!