Braised Short Ribs Of Beef Recipe
Ingredients
1 teaspoon freshly ground black pepper, plus additional to sprinkle over ribs before cooking
4 pounds beef short ribs, cut into 2-inch lengths
5 tablespoons best-quality olive oil
8 garlic cloves, peeled and finely chopped
1 1/2 cups canned Italian plum tomatoes, with juice
2 cups sliced carrots, 1/8 inch thick each
3 cups sliced onions
8 whole cloves
1/2 cup chopped Italian parsley
3/4 cup red wine vinegar
3 tablespoons tomato paste
2 tablespoons brown sugar
2 teaspoons salt
1/4 teaspoon cayenne pepper
3 cups Beef Stock approximately
Directions
Sprinkle pepper over short ribs.
Heat olive oil in a dutch oven or casserole.
Sear ribs, 3 or 4 at a time, browning well on all sides.
As they are browned, drain them on paper towels.
Preheat oven to 350°F.
Return half of the ribs to the casserole.
Sprinkle with half of the garlic.
Layer half of each vegetable over the meat.
Add 4 cloves and sprinkle with half of the parsley.
Repeat with remaining ingredients, ending with a layer of chopped parsley.
In a bowl mix together vinegar, tomato paste, brown sugar, salt, 1 teaspoon black pepper and cayenne.
Pour over meat and vegetables and then add beef stock just to cover.
Cover casserole, set over medium heat, and bring to a boil.
Bake in the oven for 1 1/2 hours.
Uncover and bake for 1 1/2 hours longer, or until meat is very tender.
Taste, correct seasoning
Heat olive oil in a dutch oven or casserole.
Sear ribs, 3 or 4 at a time, browning well on all sides.
As they are browned, drain them on paper towels.
Preheat oven to 350°F.
Return half of the ribs to the casserole.
Sprinkle with half of the garlic.
Layer half of each vegetable over the meat.
Add 4 cloves and sprinkle with half of the parsley.
Repeat with remaining ingredients, ending with a layer of chopped parsley.
In a bowl mix together vinegar, tomato paste, brown sugar, salt, 1 teaspoon black pepper and cayenne.
Pour over meat and vegetables and then add beef stock just to cover.
Cover casserole, set over medium heat, and bring to a boil.
Bake in the oven for 1 1/2 hours.
Uncover and bake for 1 1/2 hours longer, or until meat is very tender.
Taste, correct seasoning
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