Braised & Simmered Short Ribs
2 - 3 pounds short ribs
3 tablespoon of vegetable oil
Seasoning salt (I used Lawry's)
3 bay leaves
1 14-ounce can tomato puree
1/2 cup red cooking wine (can use table wine)
2 32-ounce containers beef broth
1 cup celery ~ chopped
1 cup carrots ~ chopped
1 medium onion ~ chopped
2 tablespoon Worcestershire sauce
2 cloves garlic
pepper to taste
In a large stock pot, heat the oil to almost smoking. You want it really hot.
Place ribs in a large bowl and sprinkle with seasoning salt. Toss to coat.
Working in batches, brown ribs on all sides until a crust forms.
Place all ribs in the pot, and add carrots, celery and onion. Saute a couple of minutes.
Add tomato puree, bay leaves, garlic, cooking wine, pepper and Worcestershire sauce. Stir.
Add beef broth, to cover ribs and bring to a boil.
Reduce to simmer, cover and allow to cook for about 3 hours until ribs are tender.
Serve over a mound of egg noodles or rice.
Okay..let's get started. Here's what you need.
Oh...and one of these.
Season the ribs.
Then brown them in a really
hot pot with some oil.
You want a nice crust on them like this.
Then add the veggies and saute
for a few minutes.
Then add the tomato puree, bay
leaves, garlic, cooking wine, pepper
and Worcestershire sauce. Stir. Add
beef broth, to cover ribs and bring to a boil.
Allow to cook for 2 - 3 hours until
the meat is fall off the bone tender.
Serve with noodles or rice! Yummy!
