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Braised Short Ribs of Beef
Comfort Food |
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4-6 Short Ribs of Beef
2 large carrots, peeled and cut in chunks
1 large celery rib, cut in chunks
1 large onion, quartered
3 cloves garlic, crushed
2 tomatoes, peeled and quartered
2 cups beef or chicken stock
1 bay leaf
Salt and pepper, to taste
1 cup flour
2 Tbls. soft butter
2 oz. vegetable oil
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Place flour in Ziplock bag along with short ribs. Coat short ribs with flour.
Place vegetable oil in Dutch oven or sauce pot and warm over medium heat. Place coated short ribs in oil and thoroughly brown on all sides, add salt and pepper to taste. (Do not discard flour).
Remove browned short ribs and set aside.
Place carrots, celery and onion in Dutch oven and sauté ¦or 5-6 minute over medium high heat.
Add tomatoes, bay leaf, garlic and stock and bring to a boil.
Add short ribs to braising liquid, cover and reduce heat to simmer. Simmer for 2 hours or until meat is free from bones.
Remove braised short ribs along with vegetables to a serving dish, cover with aluminum foil and let stand for 10-15 minutes.
Bring braising liquid to a boil and reduce by 50 percent. In a small dish, mix 2 Tbls. butter and 2 Tbls. of the reserved flour together making a raw roux. Add roux to reduced liquid and stir in evenly. Cook liquid for 5-8 minutes over low heat making a thin sauce. Add salt and pepper to taste.
Place a small amount of sauce in bottom of plate, add short ribs and vegetables.
Serve with mashed or parsley potatoes.
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Preparation Time: 2 1/2 hours |
Serves: 2-3 |
| Recipe Origin: United States |
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Submitted by: |
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Frank Battaglini
New York
United States |
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| This recipe has been viewed 9063 times. |
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