| This recipe is liked by 0 person(s). |
Braised Short Ribs
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| Braised Short Ribs INGREDIENTS | |
| 5 pounds | beef short ribs, cut into individual ribs |
| Salt | |
| freshly ground black pepper | |
| 2 teaspoons | dried thyme |
| ¼ cup | extra-virgin olive oil |
| 2 medium | yellow onions, chopped |
| 2 medium | carrots, chopped |
| 1 stalk | celery, chopped |
| 2 | garlic cloves, crushed |
| 2 tablespoons | tomato paste |
| 2 cups | dry red wine |
| 6 cups | beef broth |
| ½ pound | pearl onions, peeled and left whole |
| 1 sprig | fresh rosemary |
| 1 | bay leaf |
DIRECTIONS
1. Season the short ribs with salt, pepper and the thyme. In a large cast-iron pot set over high heat, heat the olive oil. Add the ribs in batches and cook until each is browned, about 2 to 3 minutes. Turn the ribs over and brown an additional 2 to 3 minutes. Remove the ribs to a platter and set aside.
2. Lower the heat to medium-high and add the onions and carrots. Cook until soft, about 7 to 10 minutes, then add the celery and garlic and cook, stirring frequently, until the vegetables have turned deep brown, about 5 minutes. Add the tomato paste and, continuing to stir frequently, cook another 3 minutes.
3. Return the ribs to the pot along with the wine, beef broth, pearl onions, rosemary and bay leaf. Raise the heat and bring to a boil. Reduce the heat to a low simmer, cover the pot and cook until the meat is tender and falls off the bone easily, about 2 to 3 hours. Discard the rosemary spring and bay leaf and serve warm.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe