Test Kitchen Tip:
•Prepare as directed, using 4 pounds boneless beef short ribs, cut into serving-size pieces.
•Instead of 1 pound of pearl onions, use 1/2 pound shallots, peeled and halved.
This recipe was created by Chef Richard Blais for the McCormick® Gourmet Collection. Chef Blais is the owner of Trail Blais, a creative consulting company, and Creative Director of Flip, a modern hamburger concept in Atlanta and Birmingham. He was also a finalist on season four of Bravo's Top Chef.