FRENCH INFLUENCED BRAISED BEEF SHORT RIBS
I found this recipe in Cooking Enthusiast catalog, under the title of French Influenced. Very tender meat and nice thick sauce. Wonderful flavor. The recipe did call for 2 large sprigs of fresh Rosemary and I opted to use bay leaves instead as I don't care for Rosemary.
Provided by Papa D 1946-2012
Categories Meat
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Season ribs with salt and pepper.
- Heat 2 tbs.oil in large dutch oven or braiser over medium high heat, add short ribs and brown as evenly as possible. Do in batches.
- Remove ribs and set aside. Reduce heat to medium and add onions, carrots, celery, garlic and cook until tender.
- Add tomato paste, beef broth, red wine and cook, stirring, until incorporated, add ribs and bay leaves, reduce to a simmer, cover and cook over low heat for 3 - 3 1/2 hours or until meat easily falls off the bone.
- Remove from heat and let sit for about 15 minutes for fat to rise to the top, skim off any fat with a ladle. If sauce isn't thick enough remove ribs and add water/cornstarch mixture and bring to a boil, stir to thicken.
- Serve ribs over egg noodles and top with sauce.
- Garnish with scallions. (optional).
Nutrition Facts : Calories 1339.3, Fat 114.6, SaturatedFat 48.4, Cholesterol 229.8, Sodium 597.4, Carbohydrate 18.2, Fiber 3.9, Sugar 8.2, Protein 46.6
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