Unknown / Main
Braised Shortribs
Shortribs cooked in beef broth with aromatic herbs and vegetables makes a fork-tender, flavorful entrée.
Ingredients
- pounds English cut beef shortribs, 1.35 kg, English cut beef shortribs2 ½ pounds
- Salt
- Freshly-ground black pepper, freshly-ground
- bacon fat, fat¼ cup
- beef broth, broth6 cups
- red wine1 ½ cups
- tomato paste, paste1 cup
- dried rosemary, dried2 tsp
- dried thyme, dried1 Tbsp
- Finely-chopped rosemary, finely-chopped
- large onion, diced, large, diced1
- minced garlic3 Tbsp
- carrots, peeled and cut into 1-inch (2.5 cm) slices, peeled, cut into 1-inch (2.5 cm) slices4
- red-skinned potatoes, cut into 2-inch (5 cm) cubes, red-skinned, cut into 2-inch (5 cm) cubes3
- olive oil1 Tbsp
- Flour
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
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.