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Braised Short Ribs Straight from Heaven

October 7, 2008 at 8:04 pm | Posted in Dinner | 8 Comments

Yes, this meal was sent from heaven (to calm me and to provide some delicious feasts during the hectic week!) and yes this is round two of this meal!

Thank you God for giving us cows! tasty tasty cows… :mrgreen:

Recipe courtesy of New Best Recipe with some substitutions…

Ingredients:

3 lbs boneless short ribs

1 cup red wine
4 cups chicken stock
2 large onions
5 medium carrots
5 medium celery ribs
5 garlic cloves, chopped
1/4 cup unbleached flour
1 (14.5 oz) can diced tomatoes
1 tsp dried thyme
3 bay leaves
1 bottle Wegmans Asian barbecue sauce (about a 3rd of the bottle)

Directions:

1) Heat oven to 450 deg. Arrange short ribs in single layer in flame proof roasting pan, season with salt and pepper to taste. Pour ~1 cup of Asian barbecue sauce on top of meat.Roast until the meat begins to brown, about 45 minutes. Drain off all liquid and return pan to the oven, add 1/2 cup of asian barbecue sauce and continue to cook the meat until well browned, 15-20 minutes. Transfer the ribs to a plate and set aside. Drain off the fat to a small bowl and reserve. Reduce the oven temperature to 300 degrees. Place the roasting pan on a burner at medium heat. Add the wine and bring to a simmer, scraping up the browned bits (yum yums) with a wooden spoon (allow to reduce in half). I then poured the wine and such into another bowl.
2) Heat 2 tbsp of the fat into the Dutch Oven over medium-high heat; add the onions, carrots, and celery. Saute, stirring occasionally, until the vegetables soften, about 12 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the flour until combined, about 45 seconds. Stir in the wine, chicken broth, tomatoes, thyme, bay leaves, 1/2 cup of Asian barbecue sauce and salt and pepper to taste. Bring to a boil and add the short ribs, completely submerging the meat in the liquid (bring back to a boil if needed) cover the pot, place it in the oven and simmer until the ribs are tender, 2.5 hours.
3) I placed the pot outside (40 degrees F) and let it cool for 30 minutes. Then I took a paper towel and layed it on the surface of the liquid to absorb the fat. Repeat with two more paper towels.
4) Bought a nice loaf of fresh sourdough bread from Wegman’s, serve with a couple of pieces of meat and a nice helping of sauce with vegetables!

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8 Comments »

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  1. Your pictures are really clear. What kind of camera do you use?

  2. Oh that looks just wonderful! Nathan just brought home some short ribs. So we will see what I come up with too!

  3. Love short ribs! And I also love the sort of thing you can make a big batch of and eat for several days. Short ribs are perfect for that.

  4. LOL “thank you God for giving us cows!” I feel the same way!

    Hopefully you won’t start getting harassed by PETA now. 🙂

  5. You all but live at Wegman’s, huh?? And forget going out on Saturday, you should just cook those delicious looking ribs for us! 😉

  6. Yummmmmmmm I feel the same way about cows. I just went to Safeway they have Porterhouses on sale for $5.99 a LB. Guess what we are having tonight??? 🙂

  7. Nice.. it’s the season for braising so this is just perfect. Thanks!

  8. […] pepper flakes or something! I guess I’m used to the sauce from this braised beef short ribs recipe which uses spicy Wegman’s Asian barbecue sauce. So the next time this recipe comes up in my […]


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