Sunday, March 13, 2011

Braised Short Ribs



4 lbs. boneless short ribs, cut into 2 inch pieces
2 carrots, peeled and diced
1 celery heart with leaves, diced
1 large onion, diced
2 c. red wine
1 qt. chicken stock
1 small bunch thyme

Brown short ribs on both sides. Remove to a oven-proof braising pot.

In the same pan, sweat the mirepoix until soft. Add to the braising pot.

Deglaze the pan with wine and reduce by one half. Pour over vegetables and meat. Season with salt.

Add chicken stock and thyme to braising pot.

Oven braise at 325 degrees for 4 hours.

Serve short ribs with mashed potatoes.

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