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| BRAISED BEEF SHORT RIBS |
| 6 Servings |
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| Ingredients |
12 Bone in Short Ribs
Salt and Pepper
1/4 c Vegetable Oil
1 Yellow Onion, peeled and chopped
1 rib Celery Chopped
1 Carrot, peeled trimmed and chopped
1 750 bottle Burgundy Red Wine
6 c Veal Stock
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| Method |
| Pre-heat oven to 350 degrees.
Season ribs.
Sear beef in a hot oven proof pan.
Brown on all 4 sides transfer to pan.
Add onions, celery carrotts and sautê until lightly brown.
Pour off drippings and then add red wine, chicken and veal
stock soy and balsamic.
Return ribs to liquid bring to a boil and braise in the oven until
meat is fork tender about 1.5-2 hours.
Allow ribs to cool in liquid.
Next day remove ribs and reduce liquid by half and strain. |
| Ingredients For Sauce |
2 T Butter
1 Shallot, peeled and minced
2 c Red Wine
1/2 c Soy Sauce
1/2 c Balsamic Vinegar
2 c Chicken Stock
2 c Beef Stock
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