BRAISED BEEF SHORT RIBS

BRAISED  BEEF SHORT RIBS

Served with parsley rice, peas and a bisquit

These ribs are definitely a “melt in your mouth” beef dish.  Looks more elegant than a Beef stew and I think it is tastier. As it is cooked in one pot, it makes for an easy clean-up.  

1 lb beef short ribs (app: 4)

Kosher salt

Freshly ground black pepper

2 slices of bacon chopped

1 tablespoon olive oil

1 leek, cleaned and large-diced, white part only

1  chopped  small onion

¾ cup large diced carrots (I used baby carrots)

¾  cup large-diced celery

 2 garlic cloves, minced

1 tablespoon tomato paste

3 cups beef stock

1 cup red wine

Fresh rosemary and thyme (large sprig each)

1 bay leaf

1 tablespoon balsamic vinegar

Directions

In a Dutch oven brown the chopped bacon.  As they crisp up salt and pepper the ribs and coat in flour.  Remove the bacon when crisp and save.

 Add olive oil and heat to high but not to burn the oils.   

Add the ribs and sear on all sides about ½ -1 minute per side.

Remove the meat.     

  Scrap the bottom of the pan and add the leeks, onion, carrots, celery and garlic and simmer for about 3-4 minutes.  

Add the ribs and the remaining ingredients. Stir well.

Cover and place on stove top on simmer for 2 hours.

TIPS:

Great served on or next to, mashed potatoes, polenta or rice.

When you serve the ribs use a ladle to carefully skim the top layer of any oils that rise to the top before serving the vegetables and sauce.

Leftovers will make a marvelous base for a rich soup.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!