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Braised Short Ribs
2-lbs beef short ribs
3oz-olive oil
Kosher salt
Freshly cracked white peppercorns
2oz-slab bacon or double smoked bacon, chopped
2-cups chopped white onion
1-cup chopped carrots
1-cup peeled & chopped celery root
2-whole garlic cloves
1-cup red wine, (a Baco Noir works well)
-cups beef stock
2-bay leaves
2-sprigs fresh rosemary
2-sprigs fresh thyme
1-tsp whole white peppercorns

Braised Beef Short Ribs

In a heavy saucepan, heat oil over high heat
When hot, season ribs with salt & pepper; sear ribs on all sides and remove from pot
Add bacon, onions, carrot, celery root & garlic
Cook until golden brown
Add the red wine and deglaze the pot
Reduce wine until almost gone
Add ribs back to pot & cover with beef stock
Add bay leaves, fresh rosemary, thyme, & peppercorns
Simmer over medium low heat until ribs are completely cooked and almost falling off the bones
Remove when ribs are done, approx 2 1/2 to 3 hours
Strain all ingredients from liquid (optional, but remove bay leaves) and return to pot over high heat to reduce
When sufficiently reduced and thickened, add ribs back to sauce