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Braised Short Ribs




Source of Recipe


copykat.com


List of Ingredients





INGREDIENTS
All-purpose flour
4 pounds beef short ribs
Salt and pepper to taste
2 tablespoons corn oil
1/2 cup date paste (available at Indian markets)or 1c. dried dates
1 bunch baby carrots, peeled and trimmed
1 bunch baby beets, peeled and trimmed
1 bag white pearl onions, outer layer peeled and root end trimmed
1 1/2 cup red wine
3 cups chicken stock
1 tbsp. freshly chopped parsley



Recipe



DIRECTIONS
Preheat the oven to 300F.
Dust the short ribs with flour and season them with salt and pepper on all sides. In a large heavy-bottomed pot over medium heat, warm corn oil. When hot, add ribs (work in batches) and brown on all sides, about 15 minutes per batch. Remove and set aside.
Add the date paste to the pan and crush it up with the back of a spoon. Cook for 1-2 minutes. Add the short ribs to the pan and add red wine and bring to a boil. Add chicken stock and bring liquid to a boil.
Reduce heat to low (liquid should be just under a simmer), cover, and transfer the pan to the oven. Cook until ribs are tender and the bone slips right out, about 2 hours 15 minutes. About 45 minutes before the ribs are done, add the carrots, beets, and pearl onions to the pan.
Lift ribs out of their braising liquid and sprinkle short ribs with salt and pepper if desired. Garnish with parsley and serve with cooking liquid.