Hopefully everyone survived the snowstorm, you didn’t lose your power and you stayed warm. For some reason, when it snows, it makes me want to cook. I made the most incredible braised short ribs over the weekend. First, I braised the short ribs in my Le Creuset cast iron pot on my Dacor gas cooktop. I then finished them off in my Dacor oven at 300 degrees for 5 hours. Talk about fall off the bone good.
I am going to include my recipe in case you want to do some cooking the next time it snows or the next time you decide you want a warm hearty meal.
Until next time, Happy Cooking!
BRAISED SHORT RIBS
6 – 8 Beef short ribs
Fresh garlic
2 Onions
1 pkg. Carrots
3 stalks celery
Red wine
Chicken stock
Bay leaf
Salt & pepper
2 tablespoons tomato paste or ketchup
Brown short ribs in olive oil in large cast iron pot or Dutch oven. Season with salt and pepper. Remove from pan. Brown onions and garlic. Add cut up carrots, celery and short ribs. Add bay leaf, tomato paste, ½ bottle of red wine, and cup of chicken stock.
Cover pan and place on middle rack of oven and slow cook for 4-5 hours. Check periodically to see if you need to add more liquid. Towards the end I thicken the gravy with Wondra flour. Sort Ribs taste great with mashed potatoes.
Enjoy!
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