Braised Short Ribs Of Beef Recipe

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Braised Short Ribs of Beef

Jamallah Bergman

By
@pmyodb1

These short ribs are simmered long and slow and will fall apart as soon as you try and pick them up with your fork.


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Rating:

Comments:

Serves:

6

Ingredients

1 tsp
freshly ground black pepper, plus additional to sprinkle over ribs before cooking
4 lb
beef short ribs, cut into 2 inch lengths
5 Tbsp
best quality olive oil
8 clove
garlic, peeled and finely chopped
1 1/2 c
canned italian plus tomatoes with juice
2 c
peeled and sliced carrots (1/8 inch thick slices)
3 c
sliced onions
8
whole cloves
1/2 c
chopped fresh italian parsley
3/4 c
red wine vinegar
3 Tbsp
tomato paste
2 Tbsp
brown sugar
2 tsp
salt
1/4 tsp
cayenne pepper
3 c
beef stock (approximately)

Directions Step-By-Step

1
Sprinkle the pepper over short ribs. Heat the olive oil in a Dutch oven or casserole over medium heat. Sear the ribs 3 or 4 at a time, browning well on all sides. As they are browned, drain them on paper towels.
2
Preheat oven to 350.
3
Return half of the ribs to the casserole. Sprinkle with half of the garlic. Layer half of each vegetable over the meat. Add 4 cloves and sprinkle with half of the parsley. Repeat with remaining ingredients, ending with a layer of chopped parsley.
4
In a bowl mix together the vinegar,tomato paste,brown sugar,salt, the 1 tsp black pepper and cayenne. Pour it over the meat and vegetables and then add the beef stock just to cover.
5
Cover the casserole, set over medium heat, bring to a boil. Bake on the center rack of the over for 1 1/2 hours. Uncover and continue baking until meat is tender , 1 1/2 hours longer. Taste, correct the seasoning, and serve immediately.

About this Recipe

Course/Dish: Beef, Ribs
Other Tag: Quick & Easy