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Title: Braised Short Ribs
Yield: 4 Servings

Ingredients

      2 tb Vegetable oil
  2 1/2 lb Short ribs; cut individual
           -ribs
      2 tb Bayou Blast - {Emeril's
           -Creole Seas; see * Note
      1 c  Chopped onions
    1/2 c  Chopped celery
    1/2 c  Chopped carrot
      1 c  Peeled, seeded, chopped
           -tomatoes; fresh or canned
      2 tb Chopped garlic
    1/2 c  Red wine vinegar
      2 tb Worcestershire sauce
      3    Bay leaves
      2 ts Freshly-ground black pepper
      2 qt Beef broth
    1/4 c  Chopped scallion, green part
           - only; for garnish

Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which
is included in this collection.

Heat oil in a dutch oven or large, heavy covered pot over high heat.
Season ribs with Bayou Blast, patting it in well with your hands. When pot
is nearly smoking add ribs without crowding them and sear on all sides
until they form a brown crust. Do this in batches, if necessary.
When all ribs have browned, add onions, celery and carrot; saute 1
minute to brown lightly. Stir in tomatoes, garlic, vinegar, Worcestershire
sauce, bay leaves, pepper and enough broth to just cover ribs. Bring to a
boil, reduce heat to gently simmering, cover and simmer until very tender,
about 21/2 hours.
To serve, mound ribs in center of 4 plates, spoon sauce over and
garnish with chopped scallions.
This recipe yields 4 servings.

Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EE-062 broadcast 10-07-1996)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com

11-19-1996

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Contributor: Emeril Lagasse

Preparation Time: 0:00

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