Braised Short Ribs
1/4 cup olive oil, divided
5 pounds bone-in beef short ribs
1 large onion, diced
2 carrot, diced
2 celery ribs, diced
5 cloves garlic, chopped
1 tablespoon tomato paste
2 cups dry red wine (I used 2 Buck Chuck’s Cabernet)
3 cups low-sodium chicken stock
1 (28-ounce) can diced tomatoes
1 teaspoon dry thyme
1 bay leaf
1 orange, zested
1 tablespoon chopped parsley leaves, for garnish
salt and freshly ground pepper
1. Prep Work. Season the ribs with salt and pepper, dice up your veges.
2. Brown the ribs. Heat up a tablespoon of olive oil in a Dutch Oven over medium high heat. You’ll need to brown the ribs for about 5 minutes on each side, or until it’s browned like the photo above. You don’t need cook it very thoroughly since you’ll be cooking them for hours later. Remove to a plate and set aside. If your pot isn’t big enough to brown all at once, you might need to do this in batches.
3. Cook the vegetables. Add a tablespoon of olive oil back into the pan. Add the onions, celery, carrot, garlic to the pan, season with some salt and pepper and cook until softened, about 5 minutes. Add tomato paste and wine to the vegetables and cook for another minute. Stirring occasional, and scrapping up all the brown bits.
4. Braising Liquids. Add the stock, diced tomatoes, thyme, and bay leaf.
5. Braise! Return the browned short ribs and any juices that have accumulated back into the Dutch oven. Add orange zest. Cover with a heavy lid and braise for 3 hours or until the meat is very tender, over low heat. This can also be placed in an oven set to be 350 degrees. Garnish with lemon zest and parsley.
2010 New Year’s Eve Dinner Menu
APPETIZERS, Shrimp Cocktail and House Salad with Miso Dressing
ENTREE, Braised Short Ribs over Rice with Lemon Garlic Roasted Asparagus
DESSERT, Mochi Ice Cream
DRINKS, Johnson’s Hot Apple Cider – actually is Emeril’s recipe found here