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Braised Beef Short Ribs

Beef is a favorite with Studs and most men. Beef on bones is like manna from heaven to them. Must be something carried over from caveman days. Here’s an easy recipe that will satisfy the beefaholic in your life. It goes great with boiled or mashed potatoes and a fresh salad.

 

female chef

 

Braised Beef Short Ribs

 

  • 2-3 pounds beef short ribs cut into 2-inch pieces
  • Freshly ground pepper to taste¼ tsp. thyme
  • ½ cup flour
  • 2 tbsp. lard or solid shortening
  • 2 medium onions, chopped
  • ½ cup carrot, chopped
  • 1 tbsp. garlic, pressed
  • ¼ tsp. dried thyme
  • 1 cup beef stock
  • 2 small bay leaves
  • 1 tbsp. Worcestershire sauce

Preheat oven to 325°F.

Pat ribs dry. Grind pepper over the meat. Pour flour into a paper bag. Add 2 – 4 ribs at a time. Shake bag gently to coat the meat. Remove the ribs and set on a large plate. Continue until all the ribs are coated.

Melt the lard or shortening in a Dutch oven over medium-high heat until it shimmers. Carefully add ribs and brown them on all sides. Don’t crowd the pan. You’re better off to brown the meat in batches. Return ribs to the plate. Lower heat to medium.

Add onions and carrots to the same pot. Sauté until onions are soft and transparent. Add garlic. Cook for 45 – 60 seconds.

Stir in the stock. Bring to a boil over high heat. Scrape in any brown bits clinging to the bottom and sides of the pan.

Reduce heat to medium. Stir in the remaining ingredients.

Nestle ribs in the pan and bring to a boil. Cover and then place in the oven. Braise  the ribs for 1 ½ hours or until the meat shows no resistance when pierced with a fork.

Arrange ribs on a clean platter and tent with foil to keep them warm.

Strain the braising liquid through a fine sieve into a saucepan. Press down hard on the vegetables to extract the juices. Discard vegetable. Skim off the surface fat.

Bring the pan to a hard boil. Cook for 2-3 minutes to intensify the flavor.

Pour the sauce into a gravy boat and serve alongside the ribs.

 

Sloane

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