Restaurants›Doris Metropolitan New Orleans›Falls Off The Bone "shpondra" Recipe

Falls Off The Bone "shpondra" Recipe

Inspired by Doris Metropolitan New Orleans
Time24h
Serves4

(short rib) cooked twenty-four hours, smoked tomato au jus, root purée

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Ingredients

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Main Components

Method

Cooking Instructions

1

Prepare the Short Ribs

Preheat the smoker to 225°F (107°C). Season the beef short ribs with smoked paprika, salt, and black pepper. Smoke the ribs for about 2 hours until they develop a nice crust.

2

Slow Cook the Ribs

In a large slow cooker, add the smoked short ribs, minced garlic, chopped onion, beef broth, tomato sauce, Worcestershire sauce, fresh thyme, carrots, and celery. Cover and cook on low for 24 hours.

3

Make the Root Purée

In a pot, boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and mash with butter until smooth. Season with salt and pepper to taste.

4

Serve

Remove the short ribs from the slow cooker and let them rest for a few minutes. Serve the ribs over the root purée, drizzled with the smoked tomato au jus from the slow cooker.