This recipe for braised short ribs is a K-E-E-P-E-R! I think everyone should have a comforting and delicious recipe like this to make on a cold Sunday for dinner. It's fail-proof and so easy; it comes out perfect every single time.
Ingredients:
Beef Short Ribs
1 large {or two small-medium} onions, chopped
2 celery stalks, chopped
2 large {or 4 small} carrots, chopped
2 tablespoons of chopped garlic {or 2-3 cloves}
1/4 cup red wine
1/4 cup flour
1 can of beef broth
2-3 tablespoons vegetable oil
1 tablespoon tomato paste
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon seasoned salt
2-3 dried bay leaves
salt and pepper to taste
{It's so funny: when I am arranging ingredients on the cutting board to snap pics, Isis gets so excited, as if we were on a real set and comes to ask if I need help. Lol! I had her peel the carrots and open the broth and tomato cans. :)}
First step, preheat your oven to 325 degrees.
{Chop your veggies into medium sized pieces.}
{Gosh, I love short ribs. They aren't the most healthy {they have quite a bit of fat on them} but they are the most flavorful pieces of beef I have ever had. As long as you cook them low and slow, they will be so tender!}
{Put your flour on a large plate and season it well with salt and pepper.}
{Dredge your short ribs in the seasoned flour.}
{In a large skillet, over medium high heat, heat your vegetable oil and sear the short ribs on both sides for a few minutes, until they are golden brown.}
{I pulled out my large dutch oven to cook the short ribs. I have had this for years and rarely use it but it's great for those low and slow dishes that I crave in the cooler months. You could use any heavy-bottomed pot with a lid that is oven-safe.}
{Once the short ribs are crisp and golden {but will not be cooked all the way through!} arrange them in the bottom of your pot.}
{If needed, add more oil to the same skillet that you just seared the beef in.}
{Add your veggies and begin to saute. Let them cook for about 5 minutes. Season well with salt and pepper.}
{Next add your chopped garlic.}
{Herb / Seasoning line-up.}
{After a about 2 minutes, add in your seasoned salt, pepper to taste, rosemary, thyme, and bay leaves. Stir to combine and let this go for 2-3 more minutes.}
{Next, add the tomato paste and stir this really well to coat the veggies.}
{De-glaze the pan with the red wine. Let this come to a small bubble remove it from the heat.}
{Pour your veggie/tomato mixture and a can of beef broth over the short ribs in the dutch oven.}
{Let this cook in the covered pot in a preheated 325 degree oven for 3 hours, untouched. Your house will smell absolutely AMAZING.}
{The short ribs will be tender and delicious and falling off the bone! SO GOOD!}
I served ours over a some buttery and cheesy grits {recipe coming soon!} with a side of roasted green beans. It was beyond words, delicious!
Let me know if you plan to / try this.
xoxo, thanks for reading! ♥
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