maandag 25 november 2013

Red Wine Braised Short Ribs

Serves 6


2 tlbs/30ml Olive Oil
4 pounds Beef Short Ribs, Boneless, cut into 10 oz pieces
4 large Shallots, coarsely chopped
2 large Carrots, peeled, cut into ½ inch pieces
2 Each, Celery stalks, coarsely chopped
4 Each Garlic cloves, finely chopped
1 cup Dry red wine
¼ cup Red Wine Vinegar
2 ½ cups Beef stock
5 each Fresh thyme sprigs
1 each Fresh rosemary sprig
2 each Bay leaves
TT Kosher Salt
TT Black Pepper, freshly ground

1.Preheat the oven to 300°F.
2.Heat the oil in a heavy large pot over medium high heat.
3.Season the beef on all sides with salt and pepper.
4.Add the beef to the pot and cook until golden brown on all sides, about 12 minutes. Transfer the beef to a plate.
5.Reduce the heat to medium and add the shallots to the pot.
6.Sauté until the shallots are golden, about 2 minutes.
7.Add the carrots, celery, and garlic and sauté for 3 minutes.
8.Add the wine, vinegar and simmer until the liquids are reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes.
9.Stir in the beef stock, thyme, rosemary, and bay leaves. Return the beef to the pot.
10.Bring to a simmer, then cover the pot and transfer it to the oven.
11.Braise until the beef falls apart with a fork, about 2 ½ - 3 hours.

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