I revisited this recipe this evening and changed up a few things. It was delicious, so I figure it's worth posting the changes.
Braised Short Ribs
2 tblsp olive oil
10 short ribs
flour for dredging
4 carrots
1 pt button mushrooms, quartered
1 1/2 cup red wine
2 tblsp tomato paste
beef stock
salt and pepper
Heat olive oil in dutch oven over medium high heat. Dredge ribs in flour seasoned with salt and pepper. Brown all sides. Remove meat from pot and brown the onions, carrots, and mushrooms in the fat. Season veggies with salt and pepper. Deglaze pan with wine. Stir in tomato paste and season to taste. Return meat to the pot and add stock until meat is almost totally submerged. Simmer for 3-4 hours or until meat is tender. Remove meat and veggies from pot and increase heat. Reduce sauce until it reaches a gravy consistency (15-20 minutes). Skim fat periodically while reducing. Serve over mashed potatoes, egg noodles, or just with a hunk of crusty bread for sopping up the sauce.
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2 comments:
I love short ribs. I like making them the night before and skimming off some of the fat so they're less greasy.
Nice! When I was skimming last night, I thought it would be nice to have time to stick them in the fridge instead... I hate skimming fat!
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