"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Braised Short Ribs Recipe

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This recipe for Braised Short Ribs, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Treva Jackson
Added: Wednesday, August 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 beef short ribs
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon dried thyme
1/4 cup oil
3 large onions, peeled and sliced
3 bay leaves
12 whole cloves garlic, peeled
28 ozs. canned whole tomatoes
1 cup chicken stock
1/2 cup red wine

Directions:
Directions:
Preheat the oven to 325.

Rinse the ribs under cool water and pat them dry. Sprinkle with salt, pepper and 1/2 teaspoon of the dried thyme. Heat the oil in skillet until hot, then add the ribs in batches and brown on all sides. Transfer the browned short ribs to a casserole just large enough to hold them and set aside.

Carefully pour off all but 2 tablespoons of the cooking fat from the skillet and add the onions to the pan. Sprinkle with 1 teaspoon salt and stir well. Cook onions over medium heat, scraping the bottom of the skillet as they cook to dislodge any browned bits from the ribs. Add the bay leaves, pepper and 1/2 teaspoon dried thyme. Stir well. Add the whole garlic cloves and cook 3 minutes longer. Pour in the tomatoes, stock and red wine. Bring to a simmer and cook for 5 minutes.

Pour the vegetables and liquid over the ribs and spread them around in an even layer. Cover with a piece of parchment paper and a double layer of heavy duty aluminum foil. Seal tightly and put in center of preheated oven and cook for 1 1/2 hours. Uncoveer and bake 30 minutes longer, basting often to carmelize the ribs. Remove from oven and spoon off any visible fat. Adjust seasonings.

Number Of Servings:
Number Of Servings:
4 -6
Personal Notes:
Personal Notes:
If you cook ahead it is easier to peel off the fat. To reheat put covered dish into a preheated 350 degree oven for 25 minutes. Uncover and continue to heat for 10 minutes more.

 

 

 

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