American Southern · intermediate
Southern Braised Halal Beef Short Ribs With Molasses Gravy And Yellow Hominy
Bone-in halal beef short ribs slow-simmered in a rich dark molasses gravy, served alongside buttery yellow hominy.
- PREP TIME
- 20 min
- COOK TIME
- 90 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season halal beef short ribs with salt and black pepper on all sides.
- 02
Heat vegetable oil in a Dutch oven over medium-high heat and sear the short ribs for 3 minutes per side until deeply browned; transfer to a plate.
- 03
Add chopped onion and minced garlic to the Dutch oven, cooking for 4 minutes until soft and fragrant.
- 04
Stir in blackstrap molasses, apple vinegar, and halal beef broth, scraping up browned bits stuck to the bottom of the pot.
- 05
Return short ribs to the pot, cover with a lid, lower heat, and simmer gently for 75 to 80 minutes until meat is tender.
- 06
Heat drained yellow hominy in a saucepan with butter and a pinch of salt over medium heat for 5 minutes until warm.
- 07
Serve the tender beef short ribs and rich molasses gravy over the warm buttered hominy.
A LITTLE KITCHEN KNOW-HOW
Braising
Searing meat at high temperature followed by slow cooking covered in liquid.
Notes from the kitchen
- Simmering gently on low heat prevents short ribs from drying out while breaking down collagen.
- apple vinegar balances the sweetness of blackstrap molasses in the gravy.
- Original home-cooking adaptation inspired by American Southern; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.