Braised Beef Short Ribs - Dallas News | myFOXdfw.com

Braised Beef Short Ribs

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Ingredients:

For 4 lbs.

· ½ cup canola oil

· 5 lbs. beef short ribs, boneless, completely thawed

· 1 tsp. salt and pepper mix, prepared

· 4 c. yellow onion, peeled, cored, diced 1/4''

· 2 c. carrots, tops removed, peeled, diced 1/4 ''

· 2 c. celery, washed, dried, diced 1/4 '', no leaves

· 1 oz. garlic cloves, peeled

· 3 Tb. tomato paste

· 1 bottle dry red wine, Cabernet Sauvignon, 750 ML bottle

For 8 lbs.

· 1 c. canola oil

· 10 lbs. beef short ribs, boneless, completely thawed

· 2 tsp. salt and pepper mix, prepared

· 8 c. yellow onion, peeled, cored, diced 1/4''

· 1 quart carrots, tops removed, peeled, diced 1/4 ''

· 1 quart celery, washed, dried, diced 1/4 '', no leaves

· 2 oz. garlic cloves, peeled

· ¼ c. +2 Tb. tomato paste

· 2 bottles dry red wine, Cabernet Sauvignon, 750 ML bottle

For 12 lbs.

· 1 ½ c. canola oil

· 15 lbs. beef short ribs, boneless, completely thawed

· 1 Tb. salt and pepper mix, prepared

· 12 c. yellow onion, peeled, cored, diced 1/4''

· 1 ½ quarts carrots, tops removed, peeled, diced 1/4 ''

· 1 ½ quarts celery, washed, dried, diced 1/4 '', no leaves

· 3 oz. garlic cloves, peeled

· ½ c. + 1 Tb. tomato paste

· 3 bottles dry red wine, Cabernet Sauvignon, 750 ML bottle

 

Preparation Instructions:

· Preheat large sauté pan with oil, using high heat.

· Season short ribs with salt/pepper mix evenly on both sides - sear short ribs in batches (being careful to not crowd pan) on both sides for 3-5 MINUTES, until golden brown - remove and place into roasting pan.

· Add onions and garlic to pan - sauté until translucent - about 5 MINUTES, stirring occasionally.

· Add carrots and celery - sauté for 5-7 MINUTES until vegetables are soft.

· Add tomato paste - cook 3 MINUTES, stirring to coat all vegetables.

· Add red wine - reduce for 20 MINUTES.

· Reserve half of the braising liquid. (USE FOR SAUCE RECIPE)

· Add remaining liquid over the short ribs to cover half way up the sides.

· Cover with foil and bake at 350Fwith low fan for 2 HOURS, until tender

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