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Braised Short Rib Sliders Recipe

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This recipe for Braised Short Rib Sliders, by , is from 2016 Friends & 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!

Milissa Hamel


6 Short Ribs Trimmed (1-2 lbs of ribs)
2 TBS Olive Oil
1/2 tsp cracked black pepper
salt to taste
10 cloves of garlic
8 shallots coarsely chopped
2 medium carrots, cut into 1 in pieces
2 stalks of celery, cut into 1 in pieces
1 med red onion, sliced
6 sprigs fresh Italian parsley
2 sprigs of Thyme
2 Bay Leaves
3 tbsp Tomato Paste
2 qts low sodium beef stock
1 750ml. bottle of red wine (preferred Zinfandel)

Pour the wine into a large sauce pan and bring to a boil, then turn heat to medium and reduce by 1/2. Then remove from heat.

Place a rack in the center of the oven and heat oven to 350 F

Heat oil in a large Dutch oven or cast iron skillet using medium heat.

Season ribs with salt and crushed pepper; sear ribs for 3-5 min per side until well browned.

Transfer ribs to a plate; lower heat to medium. Add the vegetables and herbs and brown lightly. Then stir in tomato paste for one minute to blend.

Pour mixture into a roasting pan or casserole with lid adding the red wine reduction and stock; stirring to mix. add the browned short ribs.

Put in oven to cook for 2.5-3 hours until meat easily pulls away from the bone.

After removing the ribs, pour the braising liquid into a sauce pan and heat to reduce until1 quart of liquid remains. Then pass through a fine sieve to eliminate the solids.

Pull the rib meat from the bones and with two forks shred the meat.

Put the sieved liquids into a pan and add back the shredded meat and leave on low heat for 10-15 min.

The meat is not ready for making sliders.




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