Braised Short Ribs

Braised Short Ribs

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Braised Short Ribs
Prep Time 45 minutes
Cook Time 3.5 hours
Servings
People
Ingredients
Prep Time 45 minutes
Cook Time 3.5 hours
Servings
People
Ingredients
Instructions
  1. Preheat oven to 325F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.
  2. Add onions, garlic, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Add red wine, raise heat to high can cook for 20 minutes.
  3. Return short ribs with any accumulated juices along with beef stock. The liquid should cover ribs by at least 1 inch, if not add water to do so. Bring to a gentle simmer, cover and transfer to oven for 3 hours.
  4. They are done when meat is fork tender and falling off the bone.
  5. Transfer short ribs to a large platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve

Rice Salad

dijon vinaigrette

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Rice Salad
The bright flavors of rice dish make it a great summer dish. Easily paired with grilled fish, chicken or beef.
Prep Time 20 Minutes
Passive Time 4+ Overnight
Servings
People
Ingredients
Prep Time 20 Minutes
Passive Time 4+ Overnight
Servings
People
Ingredients
Instructions
  1. In a large bowl, toss in everything except vinaigrette. Mix well add dressing cover and chill for at least 4-6 hours or overnight.
  2. Bring to room temperature prior to serving.
Recipe Notes

Similar to a paella, whatever’s available will work in this dish. Roasted red or yellow peppers, roasted broccoli or artichoke hearts to name a few.