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Braised Short Ribs Recipe

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This recipe for Braised Short Ribs is from The Elliott-Harasin-Cousins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 bone in short ribs
salt and pepper

1 large onion, cut into 1/2" pieces
2 ribs celery, cut into 1/2" pieces
2 carrots, peeled, cut into 1/2" pieces
10 cloves garlic, smashed
1-1/2 cups tomato paste
2 - 3 cups red wine
2 cups beef stock
1 bunch fresh thyme, tied up with string
2 bay leaves
Directions:
Directions:
Preheat oven to 375º

Season each short rib generously with salt and pepper. Coat a pot large enough to accommodate all the meat and vegetables with oil and bring to high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches if necessary.

While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed veggies. Season the veggies generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 10 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 - 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add the two cups of stock, and water if need be to cover the ribs. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more stock if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce and thicken. When done the meat should be very tender. Serve with braising liquid.
Personal Notes:
Personal Notes:
This is one of Mike's very favourite meals. I always serve this with garlic mashed potatoes.

 

 

 

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