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Title: Braised Short Ribs
Yield: 1

Ingredients

      6 lb beef short ribs; cut into
           -1-rib
      1    ; pieces
      1 tb olive oil
      3 md onions; chopped
      4 lg garlic cloves; minced
  1 1/2 c  dry red wine
      1    a; (28- to 32-ounce)
      1    ; can whole tomatoes
      1    ; including liquid
      1    ; coarsely pureed in
      1    ; a blender
  1 1/2 c  beef broth
      2 tb worcestershire sauce
      1    six; (3- by 1-inch)
      1    ; strips fresh orange
      1    ; zest removed with a
      1    ; vegetable peeler
      2 ts chopped fresh rosemary
           -leaves or 1; crumbled
      1    ; teaspoon dried rosemary
    1/2 ts salt
     10 oz pearl onions; (about 2
           -cups),
      1    ; blanched in boiling
      1    ; water 2 minutes and
      1    ; peeled
      1    a; (1-pound) bag peeled
      1    ; baby carrots
 
  ----------------------------GARNISH-----------------------------------
      1    finely chopped fresh parsley
           - leaves

Instructions

Pat short ribs dry and season with salt and pepper. In a heavy kettle (at
least 6 quarts) heat oil over moderately high heat until hot but not
smoking
and brown ribs in batches, transferring with tongs to a large bowl.

Add chopped onions to kettle and cook over moderate heat, stirring, until
golden. Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, broth,
Worcestershire sauce, zest, rosemary, and salt and bring to a boil. Add
ribs
including any juices that have accumulated in bowl and simmer, covered, 30
minutes.

Add pearl onions and carrots, stirring and pushing down to make sure they
are
covered by liquid, and simmer, covered, 1 to 1 1/2 hours, or until meat is
tender. Transfer meat, pearl onions, and carrots with a slotted spoon to a
large bowl. Discard zest and boil braising liquid, stirring occasionally,
until slightly thickened and reduced to about 5 cups. Return meat and
vegetables to kettle and cook over low heat, stirring occasionally, until
heated through. Stew may be made 3 days ahead and cooled uncovered before
chilling covered. Reheat stew, adding water as necessary to thin sauce.

Serve stew sprinkled with parsley.

Serves 6 to 8.

Gourmet October 1995

Converted by MC_Buster.

Per serving: 11277 Calories (kcal); 1001g Total Fat; (82% calories from
fat); 416g Protein; 67g Carbohydrate; 2070mg Cholesterol; 5530mg Sodium
Food Exchanges: 0 Grain(Starch); 58 1/2 Lean Meat; 9 Vegetable; 0 Fruit;
138 Fat; 1/2 Other Carbohydrates

Converted by MM_Buster v2.0n.

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