Braised Short Ribs
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Braised Short Ribs
  Ribs  
Last updated 6/12/2012 12:58:29 AM. Recipe ID 21256. Report a problem with this recipe.
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      Title: Braised short ribs
 Categories: E.
      Yield: 4 Servings
 
      2 tb Vegetable oil
  2 1/2 lb Short ribs, cut into
           Individual ribs
      2 tb Creole seasoning
      1 c  Chopped onions
    1/2 c  Chopped celery
    1/2 c  Chopped carrot
      1 c  Peeled, seeded and chopped
           Fresh or canned tomatoes
      2 tb Chopped garlic
    1/2 c  Red wine vinegar
      2 tb Worcestershire sauce
      3    Bay leaves
      2 ts Black pepper
      2 qt Beef broth
    1/4 c  Chopped scallion (green part
           Only), for sprinkling
 
  Heat oil in a dutch oven or large, heavy covered pot over high heat.
  Season ribs with Creole seasoning, patting it in well with your
  hands. When pot is nearly smoking add ribs without crowding them and
  sear on all sides until they form a brown crust. Do this in batches,
  if necessary. When all ribs have browned, add onions, celery and
  carrot; saute 1 minute to brown lightly. Stir in tomatoes, garlic,
  vinegar, Worcestershire sauce, bay leaves, pepper and enough broth to
  just cover ribs. Bring to a boil, reduce heat to gently simmering,
  cover and simmer until very tender, about 2 1/2 hours.
  
  To serve, mound ribs in center of 4 plates, spoon sauce over and
  garnish with chopped scallion.
  
  Yield: 4 servings
  




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Recipe ID 21256 (Apr 03, 2005)

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