Here is a tasty, easy-to-make recipe for tender juicy short ribs that would normally cost $40 per plate in a nice restaurant, using ingredients you can find for a fraction of the price. Best accompanied by a cold beer, if you’re into that sort of thing.

Ingredients:

• Boneless beef short ribs
• Water
• Apple cider vinegar
• Salt
• Ground black pepper
• Thyme
• Crushed red pepper flakes
• Cumin
• Turmeric
• Cinnamon
• Bay leaves
• 2 Whole garlic cloves, peeled
• Frozen tater tots
• Fresh green onions
• Olive oil
• A-1 Sauce

Equipment:

• Big pot with lid
• Raw meat cutting board
• Meat tenderizer
• Parchment paper
• Air fryer
• Cutting board
• Knife 
• Tongs

Steps:

1. Pre-heat big pot on medium heat with a tablespoon of olive oil in the bottom of the pan.
2. Set a sheet of parchment paper on top of the meat cutting board and put the boneless short ribs on top of the parchment paper.
3. Place another sheet of parchment paper on top of the short ribs and hammer the ribs with the meat tenderizer.
4. Discard the parchment paper and place the tenderized short ribs in the big pan. Do not cover. Wash the meat cutting board and tenderizer.
5. Pull the following spices: bay leaves, salt, ground black pepper, turmeric, cumin, crushed red pepper flakes, thyme, cinnamon, a cup of water, apple cider vinegar, and two (2) whole garlic cloves.
6. Using the tongs, flip the short ribs in the big pot.
7. Peel and separate the garlic cloves. Add the freshly peeled garlic cloves to the big pot.
8. Pour the cup of water into the big pot until the short ribs are halfway above the water. Turn the heat up to medium-high/high.
9. Pour enough apple cider vinegar into the big pot until the short ribs are just peeking above the liquid.
10. Add the spices you pulled IN THE ORDER LISTED IN STEP 5. Use three (3) bay leaves. For the turmeric and cumin, use only two (2) dashes of each. For the crushed red pepper flakes, use a pinch for each short rib.
11. When the liquid is boiling, turn the heat down to medium-low and cover the big pot.
12. Hang out for 25 minutes, then stir the contents of the big pot but DO NOT FLIP the short ribs yet.
13. Hang out for another 25 minutes.
14. Flip the short ribs.
15. Add more water and more apple cider vinegar depending on how much liquid has evaporated. (Keep the short ribs peeking above the liquid.)
16. Turn the heat up to medium-high and REPEAT STEP TEN (10).
17. When the liquid starts to boil again, turn the heat down to low and cover the big pot.
18. Hang out for a half-hour, then stir the contents of the big pot. Return cover. Prepare the air fryer.
19. Hang out for 20 minutes, then stir the contents of the big pot. Add more water as needed.
20. Pull the green onion and chop it. Place the chopped green onion in a small glass bowl.
21. Dump the whole bag of frozen tater tots into the air fryer. Set the air fryer to 400 degrees and let it start automatically.
22. Using two sets of tongs, begin to slightly separate the short ribs in the big pot.
23. Add a few dashes of A-1 sauce to the big pot. Stir and return cover.
24. Hang out for 8 minutes. Shake the air fryer pan when prompted.
25. Hang out for 8 minutes. Shake the air fryer pan and re-set it for another round at 400 degrees.
26. Using two sets of tongs, further separate the short ribs in the big pan. Stir and cover.
27. Hang out for 8 minutes or until tater tots are golden brown and crispy. Leave the tater tots in the air fryer but turn it off.
28. Using two sets of tongs, separate short ribs until adequately soft. Stir once more for good measure.
29. Serve directly on tater tots or on the side, sprinkled with chopped green onions.
30. Bon appétit!