Sammy Davis Jr Short Ribs And Collard Greens

Step 1: Rinse short ribs and pat dry.

Step 2: Sprinkle with salt and pepper.

Step 3: Heat oil in a very large stock pot over high heat; when oil is smoking carefully add short ribs.

Step 4: Sear on both sides for about 8 minutes total.

Step 5: Turn heat to low and add eight cups of water.

Step 6: Cover with lid and cook 4 hours until “meat falls off the bones.”

Step 7: Remove meat and set aside to cool.

Step 8: Put greens in another large stockpot with a generous amount of salt.

Step 9: Fill with cold water and let greens soak for 30 minutes.

Step 10: Swish greens around, then dump water.

Step 11: Fill the stock pot with clean water again.

Step 12: Pick greens out one at a time, swishing them around in the water to remove grit.

Step 13: Then tear out the thickest part of the stem, and tear the leaf into large pieces.

Step 14: Add greens to meat stock pot with broth from short ribs.

Step 15: Turn the burner to medium low and simmer greens with the lid on until they cook down, about 10 minutes.

Step 16: Turn heat to low.

Step 17: Add green pepper, onion, sugar, baking soda, and dried chili peppers.

Step 18: Cook, without boiling, for 45 minutes.

Step 19: Add salt and pepper to taste.

Step 20: Remove chili pepper pods.

Step 21: Shred short rib meat and add it to the greens, or serve whole alongside, with white horseradish and cornbread to crumble in the broth.