Braised & Simmered Short Ribs

Yum and yum! I ran across a picture of short ribs the other day and couldn't get them out of my head. I'd never made them before but after a little research I found out how easy they are! Holy cow but these are tasty! Really they are pretty simple to make! No wait...VERY simple to make! Just a little bit of prep work goes into this tasty dish that fools people into thinking you've cooked for hours and hours. This dish does cook for hours but it takes care of itself after everything's in the pot. I'll be honest...short ribs are a little on the pricey side but watch your flyers for a deal because they are worth it!!!

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!