Sunday, December 16, 2012

Braised Short Ribs

  • If your family is into meat and potatoes... this here will be a winning dish. We make this in our Le Creuset but you can use any old pot or roaster that is stove top/ oven proof because you will start on the stove top and finish in the oven. 
  • This dish is rich with the hint of sweetness and a wonderful flavor of garlic. We serve ours with freshly mashed potatoes. And a side of corn bread. 

  • 1/4 cup olive oil, divided
  • 6 pounds beef short ribs (I generally find mine at HyVee)
  • Salt and freshly ground pepper
  • 1 large onion, coarsely chopped
  • 3 carrot, chopped
  • cloves garlic, chopped
  • 2 celery ribs, chopped
  • 1 tablespoon tomato paste
  • 2 cups dry red wine or beef stock
  • 3 cups low-sodium chicken stock
  • 1 (15-ounce) can diced tomatoes, in thick puree
  • 3 thyme sprigs
  • 1 bay leaf
  • 1 orange, zested
  • 1 tablespoon chopped parsley leaves, for garnish

Preheat the oven to 350 degrees F. Heat about 2-tablespoons of the olive oil in a large Dutch oven over high heat.
Season the short ribs well with salt and pepper. Over medium heat, brown ribs for 6 minutes on each side. You will need to do this in batches. Remove the browned short ribs to a plate and repeat with remaining ribs and oil.
Add onion, carrots, garlic, celery, and salt and pepper to the Dutch oven and saute until softened, about 5 minutes. Add the tomato paste and wine to the vegetables and cook, stirring, about 1 minute. Add the stock, diced tomatoes, thyme, and bay leaf. Return the browned short ribs and any juices that have accumulated back into the Dutch oven. Add orange zest. Cover with a heavy lid and place in the oven and braise for 3 hours or until the meat is very tender.
Once the ribs are tender, remove the ribs to a platter. Taste for seasoning. Add salt and pepper, to taste. Serve the short ribs over the stone ground grits, if desired. Garnish with fresh chopped parsley.

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