Braised Short Ribs Jan 17 Written By Michael Leich PrintWith ImageWithout ImageBraised Short Rib Yield 4Prep time10 MinCook time4 HourTotal time4 H & 10 MIngredients1 whole rack short ribs½ lb carrots, peeled and chopped5 stalks celery, chopped2 large onions, peeled and sliced1T vegetable oil3T tomato paste5 cloves garlicSoy sauce2 cups chicken stock2 cups red wineParsleyEquipmentDutch OvenInstructionsSeason short ribs generously with kosher salt and freshly ground pepper on all sides. Set aside.Peel ½ pound of carrots and chop into manageable pieces. Repeat with celery and onion. Set asideIn a dutch oven, add enough vegetable oil to coat the bottom and heat over medium high heat. Once hot, add in short ribs to sear on all sides until brown (around 2 minutes each side). Set aside.Once every short rib is seared, add in the onions and saute until soft and brown. Add in 3 tablespoons of tomato paste, saute and whisk together for an additional 2-3 minutes.Add in the celery and carrots, saute to warm up, add in garlic, chicken stock, red wine, 2 cups of chicken stock and a splash of soy sauce. Stir to combine.Nestle in the pieces of short rib making sure each piece peaks just above the liquid. Least browned side up. Cover and place into a 275°F oven for 4-5 hours. Check after 3.5 hours to check doneness. If there is no resistance after poking with a paring knife then the short ribs are done.Once done, remove the short ribs from the pot and into the fridge. Strain the remaining solids out of the braising liquid. Skim fat off the top of the liquid.Once the fat is removed, boil the liquid in a high walled skillet until reduced by 80%. This can take 1-2 hours.Once the sauce coats the back of a spoon, place the short ribs into the skillet and base with the sauce before covering and letting it sit for 20 minutes.When ready to serve, place onto a plate and cover with some sauce. Enjoy!https://www.daddywhocooks.com/recipes/braised-short-ribs Michael Leich
Braised Short Ribs Jan 17 Written By Michael Leich PrintWith ImageWithout ImageBraised Short Rib Yield 4Prep time10 MinCook time4 HourTotal time4 H & 10 MIngredients1 whole rack short ribs½ lb carrots, peeled and chopped5 stalks celery, chopped2 large onions, peeled and sliced1T vegetable oil3T tomato paste5 cloves garlicSoy sauce2 cups chicken stock2 cups red wineParsleyEquipmentDutch OvenInstructionsSeason short ribs generously with kosher salt and freshly ground pepper on all sides. Set aside.Peel ½ pound of carrots and chop into manageable pieces. Repeat with celery and onion. Set asideIn a dutch oven, add enough vegetable oil to coat the bottom and heat over medium high heat. Once hot, add in short ribs to sear on all sides until brown (around 2 minutes each side). Set aside.Once every short rib is seared, add in the onions and saute until soft and brown. Add in 3 tablespoons of tomato paste, saute and whisk together for an additional 2-3 minutes.Add in the celery and carrots, saute to warm up, add in garlic, chicken stock, red wine, 2 cups of chicken stock and a splash of soy sauce. Stir to combine.Nestle in the pieces of short rib making sure each piece peaks just above the liquid. Least browned side up. Cover and place into a 275°F oven for 4-5 hours. Check after 3.5 hours to check doneness. If there is no resistance after poking with a paring knife then the short ribs are done.Once done, remove the short ribs from the pot and into the fridge. Strain the remaining solids out of the braising liquid. Skim fat off the top of the liquid.Once the fat is removed, boil the liquid in a high walled skillet until reduced by 80%. This can take 1-2 hours.Once the sauce coats the back of a spoon, place the short ribs into the skillet and base with the sauce before covering and letting it sit for 20 minutes.When ready to serve, place onto a plate and cover with some sauce. Enjoy!https://www.daddywhocooks.com/recipes/braised-short-ribs Michael Leich
