Braised Short Ribs Of Beef Recipe
My passion for Braised Short Ribs Of Beef grew during high school days. I simply love Braised Short Ribs Of Beef which is believed to be a popular European dish. It is the perfect choice for Appetizer. Am sure you have had a lot of recipes passed on to you by aunts, mom, grandparents, friends, etc. It is time you pay them back by making and then sharing this wonderful Braised Short Ribs Of Beef.
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
