"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Braised Short Ribs

Published by: Sarah

  • Feb
  • 6

These delicious ribs are just the tip of the iceberg when it comes to braising. Braising turns any tough cut of meat  into a tender & juicy delicacy..

8 Beef Short Ribs (may sub in bone-in country style pork ribs)
Salt & Pepper
1 Carrot, chopped
1 Onion, chopped
1 rib Celery, chopped
2 T Tomato Paste
4 cloves Garlic, pressed
1 qt. Beef Stock or 1 bottle Red Wine
2 fresh Bay Leaf
Thyme Bundle
Season ribs with salt & pepper.
In a large oven proof pot, sear the ribs in oil for a nice brown crust.
Remove them to a plate.
Add  the carrot, celery & onion.
Cook until softened.
Add the tomato paste & garlic.
Cook another 1-2 minutes.
Return the meat to the pot & add the stock (or wine), bay & thyme bundle.
Make sure the liquid covers the meat
Cover the pot with a lid or foil.
Bake @ 375° for 3 hours.
Half way through cooking time turn the meat over.


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