Tuesday, December 21, 2010

Short Ribs - not greasy if you do it right

Beef short ribs can be a little fatty, so to make this not so greasy the ribs are roasted for a bit first and then stewed - and then served with a bunch of lovely roasted veggies: carrots, potatoes, parsnips and rutabaga. During the last 25 min I tossed in some brussel sprouts too!

Braised Beef Short Ribs serves about 4

4-5 pounds beef short ribs (Prather of course)
2 onions chopped
olive oil
2 leeks chopped
2 carrots chopped
2 tomatoes chopped
3 cloves garlic smashed
couple sprigs of thyme and parsley
2 bay leaves
1 cup red wine
3 cups chicken or beef stock

S&P the ribs and let sit in the fridge for a few hours. Arrange them on a baking sheet bone side down and roast at 475 degrees for about 20 min. then pour off the fat. Mix together the veggies and herbs and place in a large baking dish, top with ribs pouring the wine over and then enough stock to barely cover and top the pan with foil and bake in a 350 degree oven for about 1 and half hours. Remove the foil and let bubble another 30 min or so. It's best made the day before then you can remove the meat and strain the broth/wine/veggie mixture into a measuring cup and refrigerate so even more of the grease is removed. Next day take the fat layer off the liquid and return the remaining liquid and meat to the pan to reheat. Serve with mashed potatoes, or roasted veggies.

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