braised short ribs of beef
(1 rating)
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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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(1 rating)
yield
6 serving(s)
Ingredients For braised short ribs of beef
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1 tspfreshly ground black pepper, plus additional to sprinkle over ribs before cooking
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4 lbbeef short ribs, cut into 2 inch lengths
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5 Tbspbest quality olive oil
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8 clovegarlic, peeled and finely chopped
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1 1/2 ccanned italian plus tomatoes with juice
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2 cpeeled and sliced carrots (1/8 inch thick slices)
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3 csliced onions
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8whole cloves
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1/2 cchopped fresh italian parsley
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3/4 cred wine vinegar
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3 Tbsptomato paste
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2 Tbspbrown sugar
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2 tspsalt
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1/4 tspcayenne pepper
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3 cbeef stock (approximately)
How To Make braised short ribs of beef
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1Sprinkle 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.
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2Preheat oven to 350.
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3Return 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.
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4In 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.
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5Cover 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.
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