Recipe

Elegant Braised Short Ribs Recipe

	Tsehnert / All my dishes 7 months, 3 weeks ago This is a very rich, elegant dish. I made and served this for a Thankgiving dinner that I catered for the Nebraska Restaurant Association, President. They all raved about these. This recipe is courtesy Gourmet Magazine Prep:30m Cook:300m Servings:8	Tsehnert
	beef flavorful excellent easy elegant

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Ingredients

6 lbs Beef short ribs, cut into 1 rib pieces

Salt and freshly ground black pepper

1 Tbl olive oil

3 medium onions, chopped

4 large cloves garlic, chopped

1 1/2 cups dry red wine

1 (28-32 oz.) can whole tomatoes including liquid (coarsley pureed)

1 1/2 cups beef or veal broth

2 Tbl Worchestershire sauce

3 (3 by 1 inch) strips orange zest, removed with vegetable peeler

2 tsp chooped fresh rosemary or 1 tsp dried rosemary, crumbled

10 oz pearl onions ( about 2 cups) blanched in boiling water for 2 minutes and peeled

1 pound bag baby carrots, peeled

Finely chopped fresh parsley leaves, for garnish

Directions

Pat short ribs dry and season with salt and pepper. In a heavy 6 quart kettle, heat oil over moderately high heat, until hot but not smoking, and brown ribs in batches, Transferring with tongs into large bowl.

Add chopped onions to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, broth, Worchestershire sauce, zest, rosemary, and salt and bring to a boil. Add ribs including any juices that have accumulated in bowl and simmer, covered 30 minutes.

Add pearl onions and carrots, stirring and pushing down to make sure they are covered by liquid, and simmer covered 3 1/2- 4 hours, or until meat is tender. Transfer meat, pearl onions, and carrots with a slotted spoon to a large bowl. Reduce braising liquid, if necessary. Return meat and vegetables to kettle and cook over low heat, stirring occasionally, until heated through.

Stew may be made 3 days ahead and cooled, uncovered before chilling covered. Reheat stew, adding water as necessary to thin sauce a little. Serve stew sprinkled with parsley.

* These are very, very good served over my garlic mashed potato recipe.

* Wine suggestion: California Syrah- Edmunds St. John, California

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Comments

pat2me 7 months, 3 weeks ago said:
Thanks for posting this......YUM!!!!!

recipediva 7 months, 3 weeks ago said:
I have been on a short rib kick. Can't wait to try these. I have a favorite bed and breakfast..it is not the usual type. It is a five star. They had the best short ribs ever. It had coffee in it. They were saucey, thick and oh so good. I can't wait to try these. Group hugs, teri

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