Short Rib Gumbo
From BuonAppetito 8 years ago
- 2 Hours to make
- Serves 4 to 6
"A hardy dark gumbo full of flavor."
Ingredients
- 12 Short ribs bone in shopping list
- Salt shopping list
- black pepper shopping list
- cayenne pepper shopping list
- Paprika shopping list
- Extra Virgin Olive oil shopping list
- 1 Stick Unsalted butter shopping list
- 1 Cup diced red bell pepper shopping list
- 1 Cup diced onion shopping list
- 1 Cup diced celery shopping list
- 4 Garlic cloves chopped shopping list
- 1 Tsp fresh Scotch bonnet Hobenaro or other shopping list
- 1/4 White wine Sauvignon Blanc shopping list
- All purpose flour shopping list
- beef stock or broth about 32 ounces shopping list
- Chopped parsley 1/2 cup shopping list
How to make it
- Season the ribs well with salt ,pepper, cayenne pepper and paprika.
- Dredge The ribs in flour and rub the flour in.
- On a medium high flame heat a large heavy pot or dutch oven with enough butter and an equal amount of oil to cover the bottom.
- Sear all the ribs on three sides if you can the bone side is not necessary. When seared remove the ribs and save for later.
- Lower the flame slightly and add the diced onion, celery and peppers. After a minute or two add salt and black pepper to flavor. Constantly stir and scrape the bottom for the residuals at the bottom of the pot. Then when all are softened after about 8 to 10 minutes add the garlic. Let the garlic saute about two minutes.
- De glaze the pot with the wine when the wine reduces add the other 3/4 stick of butter. Mix well and bring to a simmer. Sprinkle the flour by sprinkling it in and stirring as you add it. Allow it to mix well and darken do not stop stirring it or you will scorch the flour. After about three minutes add the stock or broth and loosen it to at first the flour will get thick. Keep adding until it loosens and you have a thick sauce. Look for the sauce to just cling to the spoon.
- Put the ribs back in and bring to a simmer stirring occasionally. When it simmers cover the pot and put into a 375 preheated oven. When the ribs are just about falling off the bone taste it for additional seasoning if needed but unlikely.
- Serve either family style in a large platter or individual plates on a bed of rice. Sprinkle with fresh parsley and serve.
Reviews & Comments 1
-
All Comments
-
Your Comments