Braised Short Ribs
David
Braised Beef Short Ribs
ingredients
- About 6 lbs Beef short ribs
- olive oil
- 1 medium union, fine chopped
- 1 celery stalk, fine chopped
- 1 medium carrot, fine chopped
- 24 baby carrots, peeled
- 2 tbsps all purpose flour
- 1 bay leaf
- 12 garlic cloves, whole peeled
- 1 14 oz can diced tomatoes
- salt and pepper
- 2 cups dry fruity red wine, such as Zinfandel
- 2-3 cups beef broth
- flat leaf parsley, chopped
directions
- 1
Preheat oven to 325 F
- 2
Add about 2 tbsps olive oil to a 5 qt oven proof pot.
- 3
Salt and pepper the ribs
- 4
On medium heat, brown the short ribs on all sides in batches (about 6 mins per batch) and reserve in a bowl
- 5
Drain all but 2 tbsps of oil and fat from the pot, return to heat , and add onions, celery and chopped carrot. Cook until vegetables are soft, about 10 mins, stirring often
- 6
add garlic and flour and cook for 2-3 mins
- 7
add bay leaf and cook 1-2 mins
- 8
add wine and stock and bring to a boil
- 9
add tomatoes and bring back to a boil
- 10
Remove pot from stove and place in pre heated oven. Cook for about 2 hours.
- 11
Remove pot and check seasoning. The ribs should be very tender. If not, return to the oven for another 30 mins.
- 12
Add baby carrots and return to the oven for 1 hour
- 13
Remove pot from the oven, check seasoning and tenderness. Adjust as needed.
- 14
Sprinkle with chopped parsley and serve
Source: David
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