Recipe Git v1

Braised Shortribs

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dinner

Tags: braised, main course, medium difficulty, recipes for stew, recipes using beef rib, recipes using carrot, recipes using rosemary, recipes using thyme, recipes using wheat flour, recipes with metric units, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ABraised_Shortribs)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ABraised%20Shortribs&oldid=4518579

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

2 ½ pounds (1.35 kg) English cut beef shortribs
Salt
Freshly-ground black pepper
¼ cup bacon fat
6 cups beef broth
1 ½ cups red wine
1 cup tomato paste
2 tsp dried rosemary
1 Tbsp dried thyme
Finely-chopped rosemary
1 large onion, diced
3 Tbsp minced garlic
4 carrots, peeled and cut into 1-inch (2.5 cm) slices
3 red-skinned potatoes, cut into 2-inch (5 cm) cubes
1 Tbsp olive oil
Flour

Directions

Heat bacon fat in a 6-quart (6-liter) cast iron Dutch oven over medium-high heat. Season shortribs with salt, freshly ground black pepper, then dredge in flour. Place 1 or 2 in the pot at one time, and cook until browned on all sides. Repeat until all shortribs have been browned. Keep warm.
If there is not enough fat in the pan to coat the bottom, add olive oil. Add ¼ of the vegetables at a time and sauté until browned around the edges. Repeat until all vegetables have been sautéed.
Add remaining ingredients and browned shortribs. Place into a cold oven and then set for 250°F (120°C). Cook 5 ½ hours.
Move to serving bowls and sprinkle each serving with finely chopped rosemary. Serve warm.