Braised Short Ribs
By
Cindy White
@CinAngel75
1
This recipe is a regular request for birthday dinners etc. It looks complicated, but after you make it once, its a breeze.
Goes great with creamy mashed potatoes and buttery cornbread.
Enjoy ;)
Goes great with creamy mashed potatoes and buttery cornbread.
Enjoy ;)
Blue Ribbon Recipe
These ribs are oh-so tasty and tender... and I credit that to this great cooking method. The Crew and I couldn't find boneless ribs on our grocery run (like Cindy suggests), but preparing them with ribs in worked just fine. Enjoy!
Ingredients
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1 1/2 lbboneless short ribs
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1/2 colive oil (enough to brown all ribs and saute veggies)
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1 1/2 conion (chopped)
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2 largecarrots chopped
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2 largebell peppers (green and red)
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3 clovegarlic (finely chopped)
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1 bottlered wine (merlot or cabernet)
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2 Tbsptomato paste
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1 sprig(s)rosemary
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2 sprig(s)thyme
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6 cbeef stock
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·salt and pepper to taste
How to Make Braised Short Ribs
- Add enough olive oil to coat the bottom of a heavy pan (I use a cast iron dutch oven)and brown ribs on all sides.
- Remove ribs and add enough oil to sweat onion, peppers and carrots, cook over slow heat just to soften –about 1o minutes
- Add the garlic and cook for another minute or 2, just to heat the garlic. Stir in tomato paste to coat the vegetables. Pour the wine over the vegetables, cook over high heat until it is reduced by half, about (10-15 minutes).
- Using butcher twine, tie Rosemary and Thyme together and add to the pot now.
- Add ribs to pan and pour in enough beef stock to almost cover the ribs. Bring to a simmer over high heat.
- Place into a preheated 400 degree oven and bake for 2 -2 1/2 hours until meat is tender. Remove ribs and skim some of the fat from the top. Cook the vegetables and sauce at a slow simmer for about 20 minutes, until it starts to thicken. Add ribs back to pot to heat through.
HINT: If you prefer a thicker sauce, you can combine a tbsp of cornstarch with 1/4 cup water and add to the broth before adding the ribs. It will thicken considerably.
HINT: Beef bouillon can be added along with beef stock if desired, but if used, cut back on salt.
