You Gonna Eat All That?

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Location: Virginia, United States

(Biscuit Girl)

Sunday, April 12, 2009

Braised Short Ribs

Happy Easter! Sorry again for the long absence. Both my brother and sister chastised me this weekend for not posting in so long. So, here I am.

Last weekend while shopping, we found a package of short ribs and added them to the cart. With food already in mind for the week, these were set aside until this weekend and they were worth the wait.

Jim looked through a few cookbooks and found a few recipes online to get an idea how he would make braised short ribs. His recipe turned out wonderful and although it too several hours to make it was a fairly easy recipe.

As the main course was bubbling away, he tossed some potatoes and Brussels Sprouts in the oven for side dishes. Add in a nice bottle of red wine and we had dinner.

Jim's Braised Short Ribs
4 lbs. beef short ribs
1 (750 ml) bottle of red wine, preferably a dry red
1 15 oz can of beef stock
1 medium onion, cut in half and sliced
2 stalks of celery cut into 4-inch pieces
2 carrots cut into 3-inch pieces
1/2 tsp mustard seeds
1 tbsp thyme
1 bay leaf

Pour the wine into a medium sauce pan over medium high heat and reduce by half. Set aside.

Coat the meat in flour and brown on all sides in a dutch oven. Rest on a plate when done.Sautee the onions, celery, and carrots until the onions are soft. Add the wine, beef, beef stock, mustard seeds, thyme and bay leaf. Reduce to low, cover and let braise for 3 hours. Strain the liquid and return to the dutch oven, reduce by half. Serve with the beef.