Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Braised Beef Short-Ribs




Source of Recipe


David


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




Braised Beef Short-Ribs


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.


SERVES: 8