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Braised Short Ribs
5 lbs lean meaty beef short ribs, cut into 3-4" pieces
Salt and freshly ground black pepper
2-3 T olive oil or vegetable oil
2 large onions, diced
1 bag tiny carrots, rough chopped
6-8 large garlic cloves, minced
1 1/2 cups beef stock (Swanson's organic is the best)
1 T veal demi-glace
1 T tomato paste
1 small can crushed or diced tomatoes
1 large bay leaf
2 t dried thyme leaves
1. Preheat oven to 325 degrees
2. Season the short ribs with salt and pepper. In a large skillet, heat 2 T olive oil over medium high heat. Brown the ribs on all sides in batches, 3-4 minutes per side until all sides are brown. Remove the ribs and drain briefly on paper towels. Place the ribs in a large dutch oven or heavy flameproof casserole.
3. Add the remaining 1 T olive oil to the skillet you cooked the ribs in. Saute' the onions until soft, add the carrots and saute' 2-3 minutes longer. Add the garlic and saute' 1 minute. Add the vegetables to the ribs. Heat the beef stock and add the demi-glace. Stir until blended. Add to the dutch oven with the canned tomatoes, tomato paste, bay leaf and thyme. Mix thoroughly. Bring mixture to a simmer and place in the oven.
4. Bake the ribs, covered lightly, for 2 1/2 to 3 hours. Degrease sauce. Serve with polenta or mashed potatoes. (See Polenta recipe in Pasta category)
Recipe by Miko Ryan
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