BRAISED BEEF SHORT RIBS, PAUL'S

BRAISED BEEF SHORT RIBS, PAUL'S image

Number Of Ingredients 21

4 lbs. Beef short ribs, cut in half
1 onion, chopped
3 stalks celery, chopped
3 carrots, chopped
4 cloves garlic, minced
2 tomatoes, chopped
3 tbsp tomato paste
½ cup red wine vinegar
3 tbsp Worcestershire sauce
1 cup red wine
6 cups beef stock
¼ cup fresh chopped parsley
3 bay leaves
1 tbsp fresh thyme
1 sprig fresh rosemary
1 cup partially cooked peas
3-4 tbsp corn starch or other thickener
flour
vegetable oil
salt
pepper

Steps:

1. Combine flour, salt & pepper in large plastic bag. Add ½ the short ribs, (probably around 4), and shake well to coat. 2. In a hot stockpot, add 2 tbsp vegetable oil. When hot, add the floured ribs and brown well over medium-high heat over all 4 sides. Remove to plate. Repeat with other half of ribs. 3. In same stockpot, remove all but 2 tbsp of fat, and add onions, celery, carrots, salt & pepper. Saute for 5-6 minutes. 4. Add garlic, tomatoes, tomato paste, red wine vinegar, Worcestershire sauce, bay leaves and half the parsley and stir well. Simmer for 1-2 minutes. 5. Add reserved short ribs, red wine and enough beef stock to just cover ribs. Bring to a boil, then reduce heat to medium to medium-low and simmer, slightly covered, for 2 - 3 hours, stirring occasionally. 6. After 2 - 2.5 hours, check to see how tender the ribs are, they should just about be falling off the bone. At this point, add the thickener and stir well and bring to a boil. Add more thickener if needed. Add cooked peas, rosemary & thyme. Simmer for additional 5 minutes or so. Re-season with salt & pepper to taste. Can be served over mashed potatoes or egg noodles or polenta, etc.