Emrile Lagasse short braised ribs Retrieved January 12, 2016 from http://www.marthastewart.com/968091/haroset-braised-short-ribs

The holidays are over but the good eating has just begun! Braised short ribs are the perfect dish for entertaining family and friends after the holidays. Here’s a quick foolproof recipe for tasty short ribs:

Short braised ribs Retrieved January 12, 2016 from https://www.pinterest.com/pin/263742121902096805/
Short braised ribs Retrieved January 12, 2016 from https://www.pinterest.com/pin/263742121902096805/

• 2 ribs celery, cut into 1/2-inch pieces
• 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
• 2 cloves garlic, smashed
• 1 1/2 cups tomato paste
• 2 to 3 cups hearty red wine
• 2 cups water
• 1 bunch fresh thyme, tied with kitchen string
• 2 bay leaves

1. Preheat the oven to 375 degrees F.
2. Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat.
3. Add short ribs to the pan and brown very well, about 2-3 minutes per side.
4. While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste.
5. When the short ribs are very brown on all sides, remove them from the pan.
6. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables.
7. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes.
8. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste.
9. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
10. Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves.
11. Cover the pan and place in the preheated oven for 3 hours.
12. Check periodically during the cooking process and add more water, if needed.
13. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce.
14. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

Written by Candice Denise Cole, Modern Domestic Staff Writer

Recipe courtesy of Anne Burrell, Food Network


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