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Banks Family Short Ribs Recipe

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This recipe for Banks Family Short Ribs, by , is from Serenity 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!

Jaalisa Banks


2-3 lbs. of beef short ribs (or 3 lbs. of country-style pork ribs, if you canít find a good special on short ribs)
3 Tbsp. of olive oil
kosher salt and black pepper
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves of minced garlic
2 Tbsp. tomato paste
2 bay leaves
2 ĺ c. chicken stock

Dry off your ribs and season them with the salt and pepper.
Heat up your oil in a deep, oven friendly pot (she uses a Dutch Oven. I donít have one, so I just used my oven-friendly pot). Brown your ribs on all sides.
Remove the ribs from the heat and keep them warm.
Add in the onions, carrots, celery, and salt and pepper and cook until soft.
Add the garlic and cook for about 1 more minute. Add the tomato paste and cook for about 3 more minutes.
Add ľ c. of chicken stock and bay leaves, and scrape up all the yummy brown bits on the bottom of the pan.
Return the ribs back to the pan and add the remainder of the chicken stock. Bring the pot to a simmer and then cover and place in a 350ļ F. oven. Braise in the oven for about 1Ĺ hours. During the last 30 minutes, uncover the pot to let the liquid reduce.
Serve over mashed potatoes!




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