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Braised short ribs Recipe

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This recipe for Braised short ribs, by , is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Grandy

Category:
Category:

Ingredients:  
Ingredients:  
cup extra virgin olive oil
10-12 bone-in beef short ribs
salt and freshly ground black pepper
2 carrots, peeled and roughly chopped
1 onion, roughly chopped
2 celery stalks, roughly chopped
5 garlic cloves, thinly sliced
2 cups full-bodied red wine
1 16-ounce can of whole tomatoes, crushed by hand with their juices
1 cup chicken stock
a few sprigs of thyme
a few sprigs rosemary
a few sprigs oregano

Directions:
Directions:
Preheat oven to 350-375 degrees F

In a large, heavy-bottomed pan, heat the olive oil over high heat until smoking. Season the ribs with salt and pepper and cook them over high heat until deep brown all on sides, about 15 minutes total. Remove the short ribs to a plate and set aside.

Add the carrots, onion, celery and garlic to the pan and cook over medium-high heat until browned and softened, about 4 minutes. Season with salt and pepper and stir in the red wine, tomatoes and juices, chicken stock and herbs, scraping the bottom of the pan with a wooden spoon. Bring it all to a boil and return the short ribs to the pan. Cover with the lid (or with an aluminum foil) and put in the oven. Cook for 2 hours, or until the meat is very tender and falling off the bones.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I didn't think I'd like these, cause I hate fat. I was wrong.

 

 

 

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