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Short Ribs Recipe

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This recipe for Short Ribs is from The Tobin Family Cookbook, 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:  
5lbs. Meaty beef short ribs. About same size
Salt & Pepper
3 sprigs Thyme
1 branch Rosemary
2 Onions.
2 Leeks. (Wash and clean use white only)
2 Carrots
3 Garlic cloves
1-2Tbs Tomato paste ( preferable to use tubed paste)
1/4 lb. Mushrooms(finely diced)
1/2 good red wine
16oz. Can of crushed or whole tomatoes. (or you can use a 32 can)
1-2 boxes. Low salt beef stock
2 bay leaves
1-2. Tbs Worcestershire Sauce
1-2 Tbs Soy Sauce
1-2. Tbs. Sriracha Sauce (Korean hot sauce be careful! )
2. Tbs. flour
Gravy master to color
Beef bouillon or beef base as needed
Directions:
Directions:
Dry meat with paper towel
Salt and pepper well
Pan on high with oil
Sear on all sides in batches
Put aside
Pour out all but 2Tbs of fat

Add and spread out in pan( with the 2Tbs of remaining fat)::
Onions, leeks, carrots,mushroom, and celery
Make space and add tomato paste and garlic
When vegatables are lightly browned add 1/2 bottle of good red wine
scrape bits as cooking and cook down by 1/2 to 2/3

Add beef
Add canned tomatoes ( your preference 16-32 oz)
Cover with beef stock
3 sprigs of Thyme
1 branch of Rosemary
Add 2 bay leaves
Add 1-2 Tbs Worcestershire Sauce
Add. 1-2 Tbs Soy Sauce
Add 1-2. Tbs Srirachi Sauce
Cover tightly
Cook at low heat. 325* for 3 hours

Pull beef from pot, cover and put aside
Let sauce sit off heat for 1-2 hours then skim and remove fat

To thicken:
Heat sauce and cook down
Adjust seasoning
Or
Put remnants of vegetables in blender and mix as prefer into sauce
Or
Add 2Tbs of skimmed fat cook with 2Tbs of flour, brown well and then add to sauce

After thickening:
Add gravy master for color
Add beef bouillon or beef base as needed to taste

For presentation:
Trim fat off beef
Add beef to sauce
Store overnight

To Serve:
Warm
Serve with Rosemary Mashed Potatoes

 

 

 

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