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Braised Shortribs

@arecipe.bsky.social

Shortribs cooked in beef broth with aromatic herbs and vegetables makes a fork-tender, flavorful entrée.

Ingredients

  • 2 ½ pounds (1.35 kg) English cut beef shortribs
  • Salt
  • Freshly-ground black pepper
  • ¼ cup bacon fat
  • 6 cups beef broth
  • 1 ½ cups red wine
  • 1 cup tomato paste
  • 2 tsp dried rosemary
  • 1 Tbsp dried thyme
  • Finely-chopped rosemary
  • 1 large onion, diced
  • 3 Tbsp minced garlic
  • 4 carrots, peeled and cut into 1-inch (2.5 cm) slices
  • 3 red-skinned potatoes, cut into 2-inch (5 cm) cubes
  • 1 Tbsp olive oil
  • Flour

Instructions

  1. 1
    Heat bacon fat in a 6-quart (6-liter) cast iron Dutch oven over medium-high heat. Season shortribs with salt, freshly ground black pepper, then dredge in flour. Place 1 or 2 in the pot at one time, and cook until browned on all sides. Repeat until all shortribs have been browned. Keep warm.
  2. 2
    If there is not enough fat in the pan to coat the bottom, add olive oil. Add ¼ of the vegetables at a time and sauté until browned around the edges. Repeat until all vegetables have been sautéed.
  3. 3
    Add remaining ingredients and browned shortribs. Place into a cold oven and then set for 250°F (120°C). Cook 5 ½ hours.
  4. 4
    Move to serving bowls and sprinkle each serving with finely chopped rosemary. Serve warm.
Category
Soups

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Braised_Shortribs