Braised Beef Short Ribs
Ingredients
4 beef short ribs | ||
salt and freshly ground black pepper to taste | ||
1 cup of flour, seasoned with salt and pepper | ||
2 tbs oil | ||
2 cups beef broth | ||
2 carrots, peeled and cut into 1 inch pieces | ||
2 parsnips, peeled and cut into 1 inch pieces | ||
1 medium onion, peeled and cut into 1 inch pieces | ||
1 bay leaf | ||
1 tbs juniper berries | ||
1 tsp whole black peppercorns | ||
1 cup dry red wine |
- Season the beef short ribs with salt and pepper.
- Dust the ribs with seasoned flour.
- In a saute pan over high heat, heat the oil and sear the ribs until golden brown on all sides.
- Move the ribs into a deep braising pan.
- In the same saute pan, sear the vegetables until golden brown on all sides.
- Pour the vegetables and ribs into the braising pan.
- De glaze the saute with the red wine and pour the broth over the ribs and vegetables.
- Add the beef broth to the braising pan.
- Preheat the oven to 325 degrees.
- Add the spices to the ribs and vegetables.
- Cover and braise for 1 to 2 hours or until the meat is tender.
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