With Chilau at your side, achieving restaurant-quality flavors at home has never been easier. Our stew base does the heavy lifting, infusing your beef short ribs with a deeply rich Southern seasoned flavor profile, including plenty of onion, garlic, peppers, celery, and a hint of cayenne. The base ensures each bite is bursting with character, making your meal not just food, but an experience.

This recipe is more than a meal; it's a tradition waiting to be embraced. Let Chilau take care of the seasoning, giving you the freedom to add your personal touch to the dish. Whether adjusting for taste or dietary needs, this recipe welcomes your creativity, all while keeping the preparation stress-free and straightforward.

Ingredients:

• 3 lbs Beef Short Ribs
• 4 Cups Beef Stock
• 1 Jar Chilau Stew Base (Original Southern Style or Creole Trinity)
• 1/2 Stick Butter
• 1/2 White Onion, chopped
• 1 Green Bell Pepper, chopped
• 1 Red Bell Pepper, chopped
• 1/4 Cup All-Purpose Flour

Preparation

1. Begin by warming up your 5-quart Dutch oven on medium heat. Season the beef short ribs lightly with salt and pepper, if desired, to enhance their natural flavors.
2. Sear the Ribs: Add the 1/2 stick of butter to the Dutch oven. Once melted and hot, sear the beef short ribs on each side until they achieve a golden-brown crust. This step not only enhances the dish's flavor but also helps to seal in the juices. Remove the ribs from the Dutch oven and set them aside for later.
3. Vegetables and Roux: In the same Dutch oven, add the chopped onions and bell peppers, sautéing them until they start to soften and the onions become translucent, roughly 5 minutes. Sprinkle the 1/4 cup of all-purpose flour over the vegetables, stirring well to combine. Cook for a few minutes until the flour is fully incorporated and begins to brown slightly, creating a roux that will thicken your sauce.
4. Deglaze: Slowly pour in the beef stock, stirring constantly to combine the roux with the liquid and to lift any browned bits from the bottom of the Dutch oven. This process adds depth to your sauce's flavor.
5. Add Chilau Stew Base: Stir in the Chilau Stew Base, choosing either the Original Southern Style or Creole Trinity, depending on your flavor preference. Allow the mixture to come to a simmer, blending all the flavors together.
6. Return the Ribs to the Pot: Place the seared short ribs back into the Dutch oven, ensuring they are submerged in the liquid. This helps the meat to become tender and flavorful during the cooking process.
7. Cooking Options: In the Oven: Cover the Dutch oven with its lid and transfer it to a preheated 325°F oven. Braise the ribs for 2.5 to 3 hours, or until they are fall-apart tender. In a Crockpot: Alternatively, for a less hands-on method, transfer the ribs and liquid into a crockpot Cook on low for 6-8 hours or on high for 3-4 hours. In a Pressure Cooker: If you're pressed for time, the pressure cooker method works well. Transfer everything into the pressure cooker and cook on high pressure for about 45 minutes, then allow a natural release.
8. Finishing Touches: Once the beef short ribs are perfectly tender, remove them from your chosen cooking device. Skim additional fat with a large spoon. The sauce should be rich and thickened, ready to envelop the ribs in flavor.