Add to my passover recipe box
Braised Short Ribs of Beef
These are classic and terrific. The are rich and super soft and my family requests them every year. I make these all year round. These freeze well. Defrost them in the refrigerator. This recipe also works in a crock pot. Follow the same instructions with the layering and cook on high for about 7-8 hours.
Recipe type: Main
Serves: 6
Ingredients
- 1 teaspoon freshly ground black pepper, plus additional to sprinkle over ribs before cooking
- 4 pounds beef short ribs, cut into 2 inch lengths
- 5 tablespoons, olive-oil
- 8 garlic cloves, peeled and finely chopped
- 1 ½ cups canned tomatoes, with juice
- 2 cups slices carrots, ⅛ inch thick each
- 3 cups sliced onions
- 8 whole cloves
- ½ cup chopped Italian parsley
- ¾ cup red wine vinegar
- 3 tablespoons tomato paste
- 2 tablespoons brown sugar
- 2 teaspoons salt
- ¼ teaspoon cayenne pepper
- 3 cups Beef Stock, approximately
Instructions
- Sprinkle pepper over short ribs. Heat olive oil in a Dutch oven or casserole. Sear ribs, 3 or 4 at a time, browning well on all sides. As they are browned, drain them on paper towels.
- Preheat oven to 350°F.
- Return half of the ribs to the casserole. Sprinkle with half of the garlic. Layer half of each vegetable over the meat. Add 4 cloves and sprinkle with half of the parsley. Repeat with remaining ingredients, ending with a layer of chopped parsley.
- In a bowl mix together vinegar, tomato paste, brown sugar, salt, ½ teaspoon black pepper and cayenne. Pour over meat and vegetables and then add beef stock just to cover.
- Cover casserole, set over medium heat, and bring to a boil. Transfer to oven and bake in for 1 ½ hours. Uncover and bake for 1 ½ hours longer, or until meat is very tender. Taste, correct seasoning, and serve.
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