Friday, January 24, 2020


                 Beef Short Rib Stew 

Beef short ribs have a very good beefy flavor and when braised gets very tender. I strongly suggest not to substitute another cut of beef. 
     


1½ pounds boneless* beef short ribs
1 teaspoon salt
½ teaspoon fresh ground black pepper
1 tablespoon oil. I prefer canola
1 onion, diced
2 carrots, peeled and cut into 1-inch chunks
1 parsnip, peeled and cut into 1-inch cubes
2 large garlic cloves, minced
2 ribs celery, cut to 2 inches 
6 ounce mushrooms, cut in half
1 cup dry red wine
1 cup (6 or 7 ounce) can diced tomatoes with juice
1 bay leaf
½ teaspoon dried thyme



Cut each rib in 1-to-1½ inch chunks crosswise. season meat well with salt and pepper. Heat a deep 12" Dutch oven over 14 to 16 charcoals. Add oil, When oil is hot and the beef and sear meat on all sides until browned, about 8 minutes. Add onions, carrots, parsnips, garlic, celery and mushrooms and cook stirring often, until the vegetables are lightly browned, about 5 to 6 minutes. Add the wine, bring to a boil, and cook for 5 minutes. Add tomatoes, bay leaf and thyme. Coven and remove 5 to 6 bottom charcoals and place 10 to 12, fresh charcoals on top and cook until meat and vegetables are fork tender, about 1 ½ hours. serve.  

* If all you can fine is bone in, you need to cut from bone and trim membrane.
 

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