Ingredients: |
Ingredients: 1 tsp ground black pepper
4 lbs beef short ribs, cut into small chunks/pieces - bitesize
5 tbsp olive oil
8 garlic cloves, peeled and finely chopped
2 lge cans canned tomatoe pieces/diced, and the juice
2 c sliced carrots - medium to thin slices
3 c sliced onions - rings
8 whole cloves
½ c chopped fresh parsley
¾ c red wine vinegar or balsamic
3 tbsp tomato paste
2 tbsp brown sugar - works well with brown sugar substitute or 1/2 and 1/2
2 tsp salt
¼ tsp cayenne pepper
Beef Stock/broth - approx 3 c or enough to cover
|
Directions: |
Directions:Preheat oven to 350º F
Cut the shortribs into pieces and then sprinkle with pepper (and salt if you'd like). Heat the olive oil in a casserole dish on the stove over medium heat. Add the ribs to the hot oil, searing them a few at a time. Brown them well on all sides. Once browned remove them from the oil and pat dray on paper towels.
Return a third of the ribs to the casserole dish and sprinkle with a third of the garlic. Layer a third of each vegetable over the meat. Add 4 cloves and sprinkle with a third of the parsley. Then add a third of the canned tomatoes. Repeat with the remaining ingredients, ending with a layer of chopped parsley.
Mix together the vinegar, tomatoe paste, brown sugar, salt, the 1 teaspoon black pepper, and the cayenne. Pour it over the meat and vegetables and then add the beef stock just to cover.
Cover the casserole, set over medium heat, and bring to a boil. Bake on the center rack of the oven for 1½ hours. Uncover and continue baking until the meat is very tender, 1½ hours longer.
Serve over broad eggs noodles, or with potatoes or spaetzle. |
This recipe for Braised Beef Shortribs (adapted from Silver Palate recipe) is from