Rosemary Braised Short Ribs
(Serves 6)
4 lbs Beef Short Ribs
½ Gallon of Beef Stock
3 Large Carrots (cut on a bias)
1 Stalk of Celery (cut on a
bias)
2 Large Onions (medium dice)
6 Garlic Cloves (minced)
1 Large Shallot
(minced)
1 Bunch of
Rosemary
½ Bunch of
Thyme
½ Bunch of Parsley
½ Cup of Red
Wine
Salt and Pepper to taste
1. Preheat oven to 300°
2. Season and sear Short Ribs.
3. Caramelize Carrots, Celery, and Onions
4. Add herbs in pan
5. Sweat Garlic and Shallots, then reduce Red Wine
6. Place all ingredients in dutch oven, and cover with parchment paper and lid.[/B]
7. Bake in oven for 3 hours (until tender)
8. Reserve stock and thicken.
This post was edited on 3/11 4:43 PM by backcountry mounty