This post is sponsored by Dorothy Lynch, all opinions expressed are my own. Read more about sponsored content on my website here.
I can’t tell you how excited I am to be working with Dorothy Lynch on developing this recipe!
Dorothy Lynch and I go way back. It was my saving grace when our oldest was diagnosed with a milk soy protein intolerance and I wasn’t able to eat dairy of any kind while nursing him. Because thankfully, in addition to being gluten free, Dorothy Lynch is also dairy free.
But Dorothy and I – we go even farther back than that.
Dorothy Lynch is made in my home state of Nebraska and whenever I think of Dorothy, I’m taken back to my grandma’s kitchen. She always had Dorothy on the table, especially in the summer to drizzle over her homegrown, fresh-outta-the-garden lettuce.
But, as evidenced by this recipe for Sweet + Spicy Dorothy Lynch Glazed Short Ribs, Dorothy is more than just salad dressing. It can be used in glazes (clearly), marinades, and barbecue. It can be drizzled on pizza and makes a tasty dip for veggies. And like Dorothy Lynch, these ribs are versatile. They can be served as a main dish or an appetizer.
Dorothy is available in original Home Style and Fat Free. You can find Dorothy Lynch almost anywhere in Nebraska, at select grocery stores around the country including WalMart and Hy-Vee, and online.
Visit Dorothy Lynch for more ways to serve up this delish dressing!
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter. Thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
Short ribs on short time glazed with a little sweet and a little heat.
- 2–3 pounds beef short ribs
- 3/4 cup Dorothy Lynch Dressing & Condiment (we use Home Style)
- 1/4 cup beef broth
- 2 tablespoons brown sugar
- 1 tablespoon finely chopped chipotle peppers in adobo*
- 1 tablespoon Worcestershire sauce
- 1 tablespoon corn starch
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Preheat the oven to 425 degrees Fahrenheit.
- Place the ribs in a large stockpot. Add water until the ribs are just covered. Put a lid on the pot and place it on the stove over high-heat. Once at a boil, reduce the heat to medium-high and continue to boil for 30 minutes or until the ribs are fork tender, but not falling apart.
- While your short ribs are boiling, whisk together all other ingredients in a small sauce pan. Heat the mixture in the saucepan over medium-high heat stirring constantly until the sauce begins to simmer. Stir and simmer for 2-3 minutes. Remove from heat and set aside.
- Once the ribs are fork tender, take them out of the pot and place them on a large cutting board. If the bones haven’t already fallen off, remove them and cut off the gristle found between the bone and the meat as well. It’s tough and you don’t want to eat it.
- Place the now boneless ribs in a bowl, spoon just enough sauce over the ribs to coat them, reserving the remaining sauce for dipping sauce. Put the ribs, evenly spaced, on an oven safe rack over top of a baking sheet. Place in the oven and cook for 10-12 minutes.
- Remove the ribs from the oven and serve with the extra sauce for dipping and your favorite side. Enjoy!
If you like a little more heat, feel free to add additional finely chopped chipotle peppers in adobo.