Sunday, January 12, 2014

Recipe REMAKE...Braised Beef Short Ribs

What is not to love about a piece of beef short rib that falls off the bone and melts in your mouth?  I mean…really!  I decided to modify my Beef Short Ribs over Penne recipe and just make the short ribs for Christmas day.  I was over turkey and ham after Thanksgiving so I wanted to do something different that was sure to please.  And, IT DID!

The slight modifications involved adding veggies.  I added carrots and celery to the braising liquid to add more flavor and substance.  Unlike the other recipe, I did not shred the meat after cooking and did not serve it over pasta.  Actually, I picked all of the spare ribs out of the pot, and spooned the veggie mixture over the short ribs to keep them moist.  Then I added a desired amount of cooking liquid.  These were a great addition to our Christmas meal!  It just goes to show you how one recipe can be used in different ways.  Get creative in the kitchen NPC-ers!

Braised Beef Short Ribs

4lbs beef short ribs
salt and pepper
¼ c olive oil
1 large onion, diced
1c chopped celery
1c chopped carrots
3 cloves garlic, minced
6 whole, peeled, canned San Marzano tomatoes
1c red wine, such as Cabernet Sauvignon
3 tbsp Dijon mustard
2c beef stock
1 tsp crushed red pepper

Place an oven rack in the lower 1/3 of the oven.  Preheat oven to 350F.

Season ribs generously with salt and pepper.  In a large Dutch oven, heat the oil over medium-high heat.  In batches, add ribs and brown on all sides (about 8-10 mins).  Remove ribs and set aside.  Add the tomatoes, carrots, celery, onion, and garlic.  Cook, stirring frequently for 2 mins.  Add the wine and mustard.  Bring mixture to a boil and scrape up brown bits from the bottom of the pan.  Return ribs to pan.  Add stock, stir gently, and cover the pan and place in oven for 2 hrs until meat is fork-tender and easily falls off the bone.

Note: I slightly reduced the cooking time from the pasta recipe.  I wanted them to be tender but not quite falling off the bone since the short ribs were not going to be shredded.  Feel free to cook longer if desired.

Remove ribs from the cooking liquid and place in a large serving dish.  Using a slotted spoon, scoop veggies out of cooking liquid and pour over short ribs.  Season with salt, black pepper, and crushed red pepper to taste.

Recommendation: Make these with mashed potatoes and pour some of the cooking liquid over the beef and potatoes.  Oh my gosh, YUM!

No comments:

Post a Comment