RCI-MT.003.0005.001

Braised Shortribs

Name: Braised Shortribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds English cut beef shortribs; 1 unit Salt and freshly ground black pepper; 1/4 cup bacon fat; 6 cups beef broth; 1 1/2 cups red wine; 1 cup tomato paste; 2 tsp dried rosemary; 1 tbsp dried thyme; 1 unit Finely chopped rosemary; 1 large onion (diced); 3 tbsp minced garlic; 4 unit carrots (peeled and cut into 1-inch slices); 3 unit redskin potatoes (cut into 2-inch cubes); 1 tbsp olive oil; 1 unit Flour

Shortribs cooked in beef broth with aromatic herbs and vegetables makes a fork-tender, flavorful ent

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

English cut beef shortribs
2 1/2 pounds
Salt and freshly ground black pepper
1 unit
bacon fat
1/4 cup
beef broth
6 cups
red wine
1 1/2 cups
tomato paste
1 cup
dried rosemary
2 tsp
dried thyme
1 tbsp
Finely chopped rosemary
1 unit
onion
diced
1 large
minced garlic
3 tbsp
carrots
peeled and cut into 1-inch slices
4 unit
redskin potatoes
cut into 2-inch cubes
3 unit
olive oil
1 tbsp
Flour
1 unit

Method

Heat bacon fat in a 6 quart 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 1/4 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 degrees F. Cook 5 1/2 hours.

Move to serving bowls and sprinkle each serving with finely chopped rosemary. Serve warm.

Braised Shortribs

Ingredients

Method

What Makes This Variant Distinct