Braised Short Ribs
- Ready In:
- 2hrs 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 29.58 ml vegetable oil
- 1133.98 g beef short ribs
- 29.58 ml creole seasoning
- 236.59 ml chopped onion
- 118.29 ml chopped celery
- 118.29 ml chopped carrot
- 411.06 g tomatoes, canned
- 29.58 ml chopped garlic
- 118.29 ml red wine vinegar
- 29.58 ml Worcestershire sauce
- 3 bay leaves
- 9.85 ml black pepper
- 1892.0 ml beef broth
- 59.14 ml chopped scallion, for sprinkling
directions
- 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.
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RECIPE SUBMITTED BY
I live in Michigan. I work as an accountant and software engineer. My favorite cookbook is Betty Crockers New Cookbook and an old one by Hallmark called holiday cooking.
I love to eat as much as I love to cook. However, I have become decidely a better nutritional cook than before. I don't just cook to eat. I cook to eat delicious "healthy" meals. I am also an exercise addict, to help combat when I do eat a dish full of cream and cheese. Well not the cheese because I am alergic to that as well as the cream!
So I take a lot of great recipes on Zaar and doctor them up to meet my healthy standard. One of these days I should make them public, but... thats a lot of work.