Braised Short Ribs

Name: Braised Short Ribs
Ingredients: 4 lb. beef short ribs; 3 Tbsp. extra virgin olive oil; 5 garlic cloves, chopped (green sprouts removed); 1 1/2 c. plum tomatoes with juice; 1 c. carrots, chopped fine; 2 ribs celery, chopped fine; 1 c. onions, chopped fine; 4 whole cloves; 1/2 c. chopped parsley; 1/2 c. red wine vinegar; 1/2 c. dry white or red wine; 1 Tbsp. tomato paste; 2 Tbsp. brown sugar; 1 tsp. salt or more if desired; 1/4 tsp. cayenne pepper; 2 to 3 c. beef stock; 1 tsp. pepper

17 ingredients

7 steps

Ingredients

4 lb. beef short ribs
3 Tbsp. extra virgin olive oil
5 garlic cloves, chopped (green sprouts removed)
1 1/2 c. plum tomatoes with juice
1 c. carrots, chopped fine
2 ribs celery, chopped fine
1 c. onions, chopped fine
4 whole cloves
1/2 c. chopped parsley
1/2 c. red wine vinegar
1/2 c. dry white or red wine
1 Tbsp. tomato paste
2 Tbsp. brown sugar
1 tsp. salt or more if desired
1/4 tsp. cayenne pepper
2 to 3 c. beef stock
1 tsp. pepper

Directions

1

Preheat oven to 350°.
2

Heat olive oil in Dutch oven or casserole and brown ribs well on all sides, a few at a time. Drain on paper towel.
3

Return ribs to Dutch oven or casserole with garlic, celery, carrots, onions and tomatoes.
4

In a bowl, mix vinegar, wine, tomato paste, sugar, salt, pepper and cayenne. Pour over meat and add stock to cover. Cover, set over medium fire and bring to boil.
5

Then bake in oven 1 1/2 hours.
6

Uncover and bake 1 hour longer or until meat is tender (adding more broth if needed).
7

Serves 6.