A KosherEye Signature Recipe
5 pounds beef short ribs
2 medium onions, chopped
6 medium carrots, peeled and chopped
4 celery stalks, chopped
4 cloves garlic, roughly chopped
1 (15-ounce) can tomato paste
1 bay leaf
1/2 teaspoon dried thyme
2 Tablespoons canola oil
Salt and black pepper to taste
Beef or vegetable broth, just enough to cover ribs
In a large oven–proof casserole heat oil. Brown the ribs on all sides. Remove ribs and set aside.
Add the carrots, celery, onion, and garlic to the pan. Continue to cook for about 5 minutes until softened. Stir often.
Add tomato paste and simmer for about 3 more minutes, stirring often.
Add the rest of the ingredients including the broth and cover. Simmer on range for about 2 hours on low. When ready, pour off some of the liquid. Refrigerate overnight if possible, and skim off the fat when cold. Add salt and pepper to taste. Preheat oven to 300, re–heat covered until just hot and bubbly.
Yield: Serves 8
Delicious serve with mashed potatoes and green beans.
Recipes: Beef, Boneless Short Ribs, KosherAdd a comment