Gerry Garvin’s Slow Roasted Short Ribs

Slow Roasted Short Ribs with Cornbread Mashed Potatoes and Candies Yams (From 'Turn up the Heat with G. Garvin')

Slow Roasted Short Ribs

Serves 4

2 pounds boneless beef short ribs
1 tablespoon kosher salt
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon seasoned salt
1 tablespoon finely ground black pepper
1 cup all-purpose flour
¼ cup + dash olive oil
2 large onions, diced
¼ cup chopped garlic
¼ cup chopped shallots
3 sprigs rosemary
2 cups white wine
2 cups chicken stock
1 cup water


1. Preheat oven to 350. Trim fat from short ribs and rinse ribs with cool water. Season ribs with kosher salt, garlic salt, onion powder, seasoned salt, and pepper. Pat the seasonings in so they stick to the ribs. Set aside. Place flour on a large plate; set aside.

2. In a large roasting pan heat ¼ cup of the olive oil over medium heat. Dip both sides of a short rib into the flour. Place rib in hot pan. Repeat until all ribs are floured and are in pan. Cook until ribs are golden and turn ribs over.

3. Add the onion, garlic, and shallot to pan and mix well. Add the rosemary and a dash of olive oil; mix well again. Add white wine, chicken stock, and water. Bring to a simmer.

4. Place a piece of foil over the roasting pan. Place pan in the oven and roast for 1 ½ to 2 hours or until ribs are tender; adding more liquid as needed.

Cornbread Mashed Potatoes

Serves 8 to 10

1 batch corn bread*
5 Idaho potatoes
Pinch salt
½ cup milk
¼ cup butter
¼ cup heavy cream
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon chopped fresh parsley


1. First, prepare cornbread; set aside. Next, wash and peel the potatoes; cut them into small cubes. Place the potato cubes in a pot of cold water with a pinch of salt. Boil for 15 to 20 minutes or until tender.

2. When the cubes are fully cooked, strain them from the hot water and return them to the hot pan. Add the milk, butter, and cream. Mash cubes until you have the texture you want (lumpy or smooth).

3. Cut a large piece of corn bread and crumble it into mashed potato mixture. Add salt, pepper, and parsley. Garnish each service with a small slice of cornbread.

* Use his recipe for Corn Bread or a boxed mix.

Corn Bread*

Makes 8 to 10 servings

1 cup yellow cornmeal
¾ cup all-purpose flour
¾ cup sugar
2 tablespoons baking powder
2 teaspoons salt
¾ cup milk
2 large eggs, beaten
½ cup canola oil
1 tablespoon sour cream
1 tablespoon unsalted butter

1. Preheat oven to 350. In a bowl combine cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients. Add milk, eggs, and canola oil; mix all together. Fold in sour cream.

2. Grease a loaf pan with the butter. Pour batter into prepared pan. Bake for 25 to 30 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Candied Yams

Makes 6 servings

3 large yams
2 cups water
½ cup packed brown sugar
½ cup granulated sugar
½ cup (1 stick) butter
1 tablespoon ground cinnamon
1 teaspoon vanilla
¼ teaspoon ground nutmeg
½ cup crushed pecans (optional)


1. Peel and cut yams into ½-inch rounds. In a medium pot combine yams and remaining ingredients except pecans. Simmer over medium heat until yams are tender and sauce is sticky and coats the yams. If desired, sprinkle with pecans.

Tip: "(I see people) complicating their dish. If it's chicken just grill it or sauté it. There's no reason to do a sauce on it. Simplicity. Keep it simple until you're comfortable with taking it to the next level."

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