Braised Short Ribs

Name: Braised Short Ribs
Ingredients: 2 tablespoons vegetable oil; 2 1/2 lbs beef short ribs; 2 tablespoons creole seasoning; 1 cup chopped onion; 1/2 cup chopped celery; 1/2 cup chopped carrot; 14 1/2 ounces tomatoes, canned; 2 tablespoons chopped garlic; 1/2 cup red wine vinegar; 2 tablespoons Worcestershire sauce; 3 bay leaves; 2 teaspoons black pepper; 2 quarts beef broth; 1/4 cup chopped scallion, for sprinkling

14 ingredients

6 steps

Ingredients

2 tablespoons vegetable oil
2 1/2 lbs beef short ribs
2 tablespoons creole seasoning
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
14 1/2 ounces tomatoes, canned
2 tablespoons chopped garlic
1/2 cup red wine vinegar
2 tablespoons Worcestershire sauce
3 bay leaves
2 teaspoons black pepper
2 quarts beef broth
1/4 cup chopped scallion, for sprinkling

Directions

1

Heat oil in a dutch oven or large, heavy covered pot over high heat.
2

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.
3

When all ribs have browned, add onions, celery and carrot; saute 1 minute to brown lightly. Stir in tomatoes, garlic, vinegar, Worcestershire sauce, bay leaves, pepper and.
4

enough broth to just cover ribs.
5

Bring to a boil, reduce heat to gently simmering, cover and simmer until very tender, about 2 1/2 hours.
6

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