Braised short ribs 2

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
2½ pounds Short ribs,; cut into individual ribs
2 tablespoons Creole seasoning
1 cup Chopped onions
½ cup Chopped celery
½ cup Chopped carrot
1 cup Peeled, seeded & chopped tomatoes
2 tablespoons Chopped garlic
½ cup Red wine vinegar
2 tablespoons Worcestershire sauce
3 Bay leaves
2 teaspoons Black pepper
2 quarts Beef broth
¼ cup Chopped scallion (green part only),; for sprinkling

Directions

Heat oil in a dutch oven or large, heavy covered pot over high heat. Season ribs with Creole seasoning, patting it in well with your hands. When pot is nearly smoking add ribs without crowding them and sear on all sides until they form a brown crust. Do this in batches, if necessary. When all ribs have browned, add onions, celery and carrot; sautJ 1 minute to brown lightly. Stir in tomatoes, garlic, vinegar, Worcestershire sauce, bay leaves, pepper and enough broth to just cover ribs. Bring to a boil, reduce heat to gently simmering, cover and simmer until very tender, about 2½ hours.

To serve, mound ribs in center of 4 plates, spoon sauce over and garnish with chopped scallion.

Yield: 4 serving

Recipe By :ESSENCE OF EMERIL SHOW #EE062 Posted to MC-Recipe Digest V1 #276 Date: Sun, 03 Nov 1996 17:25:54 -0500 From: Rowaan <rowaan@...>

Related recipes