Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

Braised Beef Short-Ribs




Source of Recipe


Show Recipe from Stirrin' It Up


Recipe Introduction



Braising is a method used on tougher cuts of meat that guarantees tenderness. In addition, this slow-cooked method imparts a wonderful flavor due to the longer cooking time with vegetables, herbs and stock.




List of Ingredients





SERVES: 8

6 pounds beef short-ribs
8 slices bacon, chopped
2 large onions, quartered
3 stalks celery, quartered
3 carrots, sliced
8 cloves garlic, smashed
6 cups beef stock, bouillon or water
1 cup dry red wine
3 sprigs fresh thyme
6 leaves fresh basil
salt and pepper to taste






Recipe



Pre-heat oven to 375 degrees F. Season short-ribs well using salt and pepper. In a 10-quart Dutch oven, brown bacon to render fat over medium-high heat. Do not burn. Remove crisp bacon and set aside. In the bacon fat brown short-ribs, 4 at a time, taking care not to burn bacon fat. Once all the ribs are brown add onions, celery, carrots and garlic. Sauté 2-3 minutes to tenderize vegetables. Add beef stock and red wine. Bring to a rolling boil and reduce to simmer. Add cooked bacon, browned short-ribs, thyme and basil. Season stock with additional salt and pepper if necessary. Return the mixture to a rolling boil, cover and place in pre-heated oven. Cook 1 1/2 hours, checking for tenderness. When ribs are fork-tender, remove from stock and set aside. Reduce stock by half. When ready to serve, strain stock, return ribs to the pot along with the sauce and re-heat in pre-heated oven. Ribs may be prepared up to 3 days in advance and remain in the stock until ready to serve.