|
|
| Slow Braised Beef Short Ribs |
| Yields: 4 servings |
 |
| Ingredients |
4 lb beef short ribs
2 celery stalks
1 medium onion
4 carrots
20 black peppercorns
1 fresh thyme sprig
4 bay leaves
2 qt beef bouillon (enough to cover short ribs)
|
|
|
|
|
|
|
| Method |
| Preheat oven to 450 degrees.
Place the short ribs in a deep baking dish. Bake for 30 minutes or until the ribs have browned. Remove from oven.
In the same pan, add the dry ingredients over the short ribs.
Pour the bouillon over the ribs, making sure the liquid covers the ribs by at least 1/2 inch.
Cover the pan with foil and seal as well as you can.
Reduce the temperature of the oven to 325 degrees and place the pan of short ribs on the center rack.
Roast for 3 1/2 to 4 hours. The ribs should be fork tender and falling off the bone.
Remove the short ribs from the liquid and keep warm.
Place braising liquid on the stove and reduce it over high heat until the liquid is the consistency of sauce.
Strain the sauce and season with salt and pepper. Pour over the ribs. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
