Braised Short Ribs

[Al_Dente]

Braised Short Ribs

There have been a couple (at least) of great threads on braising -- I Want to be a Braisin' Hussy and Braising with Molly.

And, a several-part course on ECI. The Truth About Braising.

• 10 nice sized short ribs
  

Olive oil

• 
  

Mire poix

• 1 large white onion, chopped
  
• 3 carrots, chopped
  
• 2 large stalks celery, chopped
  
• 2 T tomato paste
  
• 1 T anchovy paste (optional)
  
• 1 T minced garlic
  
• 1-1/2 c good red wine (I used a decent Cotes du Rhone)
  
• 1-1/2 c beef broth
  
• 1 14 oz. can tomatoes (I really like using "fire roasted" tomatoes
  
• 3 T minced parsley
  

Brown short ribs in olive oil. Do this in batches so as not to crowd the pan. Really get that heat high and get a good crust.

Remove beef, and then saute )in the same pot) with some more olive oil.

Once they're beginning to soften, add atomato paste and the anchovy paste (if using; it adds some body and saltiness). Add minced garlic.

Return the beef to the pot, and add wine and beef broth.

Reduce heat to simmer, and let her rip for about 3 hours.

Take out a rib, and sample for tenderness and flavor-- ideally with a glass of wine.

Drink another glass of wine.

If necessary, yet another.

Drain the stew in a colander and remove the bones-- at this point that should be very easy. Strain broth for excessive fat.

Return broth and strained ingredients to the pot.

Just before you're ready to serve, add parsley.

Serve that thang up, garnish with some more parlsey, and dig in!

Keywords: Main Dish, Easy, Beef

( RG1214 )