Post by wilderness on Feb 12, 2017 11:18:26 GMT -5
Just Enough Short Ribs
wellenuffalone.blogspot.com/2008/12/just-enough-short-ribs.html
I splurged and bought this one rib even though it wasn't on sale. But it turned out better this time than all the other times I have made it. Perhaps because I used my best port instead of leftover table wine.
SHORT RIBS
1 Beef Short Rib cut in half
Oil
Salt
Pepper
Paprika
1 small onion, diced
1 celery stalk, diced
1 carrot, diced
1-2 cloves garlic, minced
1 cup red wine
1 cup beef stock (or water)
1 tablespoon Worcestershire Sauce
[2 tablespoon ketchup, optional]
Heat oil in heavy bottomed pan or dutch oven.
Coat ribs with salt, pepper, paprika
Cook fat side down in pan for 5 minutes, turn and brown each side individually.
Remove ribs from pan and reduce heat.
Add garlic and mirepoix (onion, celery, carrot) and saute until soft about 5-7 minutes.
Add red wine, Worcestershire and ketchup.
Scrape the bottom to deglaze the pan, and bring to a boil.
Simmer a minute or two and then return the ribs to the pan.
Reduce heat and add beef stock or water to nearly cover the ribs.
Simmer or roast 1 to 1½ hours or until ribs are fork tender.
Turn stock and vegetables in pan, into yummy gravy.
If using a PRESSURE COOKER, use 1/2 cup less liquid and cook for 25 minutes before checking tenderness.
If using a CROCKPOT, use 1/2 cup less liquid and cook for at least 5-7 hours.
wellenuffalone.blogspot.com/2008/12/just-enough-short-ribs.html
I splurged and bought this one rib even though it wasn't on sale. But it turned out better this time than all the other times I have made it. Perhaps because I used my best port instead of leftover table wine.
SHORT RIBS
1 Beef Short Rib cut in half
Oil
Salt
Pepper
Paprika
1 small onion, diced
1 celery stalk, diced
1 carrot, diced
1-2 cloves garlic, minced
1 cup red wine
1 cup beef stock (or water)
1 tablespoon Worcestershire Sauce
[2 tablespoon ketchup, optional]
Heat oil in heavy bottomed pan or dutch oven.
Coat ribs with salt, pepper, paprika
Cook fat side down in pan for 5 minutes, turn and brown each side individually.
Remove ribs from pan and reduce heat.
Add garlic and mirepoix (onion, celery, carrot) and saute until soft about 5-7 minutes.
Add red wine, Worcestershire and ketchup.
Scrape the bottom to deglaze the pan, and bring to a boil.
Simmer a minute or two and then return the ribs to the pan.
Reduce heat and add beef stock or water to nearly cover the ribs.
Simmer or roast 1 to 1½ hours or until ribs are fork tender.
Turn stock and vegetables in pan, into yummy gravy.
If using a PRESSURE COOKER, use 1/2 cup less liquid and cook for 25 minutes before checking tenderness.
If using a CROCKPOT, use 1/2 cup less liquid and cook for at least 5-7 hours.
