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Miami Beef Ribs

1 package of Miami beef short ribs from Papa Earth, Canada’s best rated meat delivery service, lathered with extra virgin olive oil then lightly dusted with red rub from Big Cove & let the dry brine adhere in the fridge for least half hour, but the longer the better.

Once ready to go place ribs in a baking dish with a pre mixed sauce that consists

  • ½  cup soya sauce
  • ½  water
  • 1 tsp granulated garlic powder
  • 1 tsp black pepper
  • 2 tsp evo
  • 1 scallion finally chopped

Mix well and pour over ribs, set oven for 425′ cook for 10 min then lower the temp to 325′ for half hr.



  • 1 tube of polenta (I used Aurora) but any will do. Chop polenta into cubes toss into pan.
  • Add 1 cup of vegetable broth
  • 2 tsp butter
  • 1 gated garlic clove
  • Pinch salt/black pepper

Cook low until the edge starts to bubble then mash with a potato masher & slowly add 1 cup milk or cream mixing well & let simmer with stirring occasionally getting that creamy texture.


Mushroom Gravy

  • 1 package of sliced mushrooms
  • 2 scallions
  • 1 garlic clove grated
  • 3 tsp butter
  • Pinch salt/pepper

Cook low stirring occasionally

Once cooked add 1 cup of cream mixed with 1 tsp of corn starch mix in and continue to simmer for another 5 min.

Gotham Steel Pans were used for this cook. These tender short ribs were an absolute delight & with any side would be perfect. Pair it with a wine like red merlot like Two Oceans from South Africa


From chef Jeff Trudel, find him at @jeffyttaco