HOW TO MAKE BRAISED SHORT RIBS!
If you weren’t previously convinced about how simple and tasty braised short ribs maybe, this basic and uncomplicated recipe serves as an ideal intro to the dish. These are the perfect hands-off, make-ahead meal. They are cooked on the stovetop in a big Dutch oven, but they can easily be altered to be cooked in a slow cooker if that is more your style. When buying the ribs, be sure to choose the thickest, meatiest ones you can find since they will shrink significantly after they have been braised.
You need to get on with it as quickly as possible. In my opinion, if you haven’t had beef short ribs before, you are missing out on one of the greatest joys in life—and I’m not exaggerating when I say that. Beef short ribs are similar in taste and texture to the tastiest, exquisite, supple, soft pot roast you can imagine—but the meat is served on a stick for your convenience while eating. The stick is only necessary if the meat is cooked properly; otherwise, the flesh will slip off the bone if you even take a single breath on the bone. Oh, is it ever a pleasure to be here.
Short ribs, I used nine.
One Cup.Of chopped leeks.
Bell pepper, I used a medium one.
One celery stalk.
Beef broth, I used three cups.
One large spoon.Of tomato paste.
1 Cup.Of water.
A sprig of thyme or rosemary.
3 small spoons.Of minced garlic.
Ground pepper and salt, to season.
1/2 Cup.Of red wine.
A large sliced red potato.
AND TO MAKE THIS « BRAISED SHORT RIBS » RECIPE, YOU NEED TO FOLLOW THE STEPS BELOW AS DIRECTED:
To begin, you should sprinkle a few spices over the short ribs on both sides.
Melt the bacon fat in a large dutch oven over medium heat until it is completely melted.
Next, brown the short ribs on both sides in hot grease, then transfer to a pot and set aside.
In the bottom of your Dutch oven, layer the chopped veggies in the bottom, followed by the short ribs on top. Then, pour in the red wine and tomato paste, stirring constantly until everything is properly blended.
Pour the beef stock over the ribs until they are just barely covered. Add thyme and season to taste. I used a Cajun spice blend for this recipe.
Cook it for three to four hours with a tight-fitting cover. The liquid will rise to at least one-half of its initial volume.
.Remove the lid and lay the potatoes inside. Cook the potatoes for a further 45 minutes with the lid on, just until they are soft. Then your Braised short ribs are ready to serve!
MORE THAN ANY OTHER DISH, THIS BRAISED SHORT RIBS RECIPE RECEIVES THE MOST “WOW” COMMENTS FROM THOSE WHO TRY IT. PERHAPS THE MOST APPEALING ASPECT ABOUT THEM IS HOW EASY THEY ARE TO PREPARE, USING JUST ONE POT WITH POTATOES AND FRESH HERBS. I HOPE THAT YOU WILL ENJOY IT TOO!!
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