Braised short ribs are a very inexpensive yet delectable meal! These cook for a long time and the result is a superbly tender piece of meat. Enjoy these with some mashed potatoes. Make sure you pour some of that delicious juice on your potatoes!
Bone in beef short ribs
3 Large, peeled and quartered
1 Large, sliced
3 , cut into 1 inch pieces
4 Clove (20 gm), peeled and smashed
Chopped celery leaves
4 Cup (64 tbs)
2 Cup (32 tbs)
Preheat oven to 350 degrees.
Rinse and pat dry ribs.
Heat a large Dutch oven or ovenproof braising pan. Add olive oil.
Season ribs generously with salt and pepper.
Brown ribs evenly on all sides, making sure not to crowd pan.
Remove browned ribs and discard excess fat.
Add onions, celery and carrots to pan.
Cook, stirring occasionally for 4 to 5 minutes, until veggies start browning.
Pour a little beef stock into pan and deglaze it, making sure to
remove all the yummy brown parts that stuck to the bottom.
Add the thyme and celery leaves. Cook for 2 to 3 minutes,
Add the rest of the broth and the wine.
Bring pot to a boil. Cover and place in oven.
Cook for 2 to 3 hours until meat is falling off of bones.
Serve with mashed potatoes.
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Looking for some simple delicious dinner options, try short beef ribs. They taste wonderful and are not very expensive. Make them for a dinner in winters. Watch the video carefully for small but useful tips and instructions.