← Back to Search Results
braising
Braised Short Ribs of Beef

Photo by: Joseph De Leo
Comments: 1
 

Recipe

These short ribs are simmered long and slow, bathing the kitchen in a delicious aroma and yielding tender meat that practically falls apart at the touch.

Yield: 6 portions

Ingredients

  • 1 teaspoon freshly ground black pepper, plus additional to sprinkle over the ribs before cooking
  • 4 pounds beef short ribs, cut into 2-inch lengths
  • 5 tablespoons best-quality olive oil
  • 8 garlic cloves, peeled and finely chopped
  • 1½ cups canned Italian plum tomatoes, with juice
  • 2 cups peeled and sliced carrots (1/8-inch-thick slices)
  • 3 cups sliced onions
  • 8 whole cloves
  • ½ cup chopped fresh Italian (flat-leaf) parsley
  • ¾ cup red wine vinegar
  • 3 tablespoons tomato paste
  • 2 tablespoons brown sugar
  • 2 teaspoons salt
  • ¼ teaspoon cayenne pepper
  • Approximately 3 cups Beef Stock

Directions

1. Sprinkle the pepper over the short ribs. Heat the olive oil in a Dutch oven or casserole over medium heat. Sear the ribs, 3 or 4 at a time, browning well on all sides. As they are browned, drain them on paper towels.

2. Preheat the oven to 350°F.

3. 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 the remaining ingredients, ending with a layer of chopped parsley.

4. In a bowl mix together the vinegar, tomato paste, brown sugar, salt, the 1 teaspoon black pepper, and the cayenne. Pour it over the meat and vegetables and then add the beef stock just to cover.

5. Cover the casserole, set over medium heat, and bring to a boil. Bake on the center rack of the oven for 1½ hours. Uncover and continue baking until the meat is very tender, 1½ hours longer. Taste, correct the seasoning, and serve immediately.


© 1979, 1980, 1981, 1982, 2007 Julee Rosso and Sheila Lukins
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Beef Stock. For nutritional information on Beef Stock, please follow the link above.

1362kcal (68%)
98mg (10%)
22mg (37%)
372mcg RAE (12%)
1179mg
69mg
46g
11g
3g
20g
230mg (77%)
1055mg (44%)
49g (246%)
121g (186%)
6mg (36%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • nicole1971

    12.11.09 Flag comment

    the overwhelming flavor of vinegar ruined the whole dish. i will try again but use red wine instead of vinegar.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
baked-explorations Baked Explorations
by Matt Lewis
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
food-to-live-by Food to Live By
by Myra Goodman
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
raos-cookbook Rao's Cookbook
by Frank Pellegrino
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
nigella-express Nigella Express
by Nigella Lawson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?