4 pounds bone-in beef short ribs
3 large carrots, peeled and quartered
1 large yellow onion, sliced
3 celery stalks, cut into 1 inch pieces
4 garlic cloves, peeled and crushed
4 sprigs thyme, leaves removed
1 tablespoon chopped celery leaves
4 cups beef broth
2 cups red wine
Olive oil
Salt & Pepper
- Preheat oven to 350 degrees.
- Rinse and pat dry ribs.
- Heat a large Dutch oven or braising pan refractory. Add olive oilOil.
- Season ribs generously with salt and pepper.
- Make Brown ribs evenly on all sides that, not to push pan.
- Remove browned ribs and discard excess fat.
- Swiveled to onions, celery and carrots. Cook, stirring occasionally for 4-5 minutes, until vegetables begin browning.
- Pour a little broth and deglaze the pan to make sure all the tasty brown parts, to remove the soil plug.
- Add the thyme and celery leaves. Cook for 2-3 minutes,stirring occasionally.
- Add the rest of the broth and wine.
- Bring Bring pot to a boil. Cover pan in the oven.
- Cook for 2-3 hours, until meat from bones fall away.
- Serve with mashed potatoes.
Short ribs are the meaty ends of the ribs of beef from the rib, sternum and Chuck section. have short ribs, lots of meat and are very aromatic. They are also relatively inexpensive. These ribs are about 2-inches long and with a thick layer of well-marbled, crowned tough meat.Often you will find out with them, the bones and they are either sold as a single bone or in strips of three fifty-seven ribs. When cooking them expect that every person that you eat food is about a pound per ribs. As we will discuss later, short ribs are best when braised, the long, slow process, it makes the most tender and tasty.
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