By , ,
Published January 10, 2017
Due to their high fat content, braised ribs are not typically known for being healthy. But in this recipe we remove as much excess oils and fat as possible before serving. Consider this recipe at your next Easter Sunday dinner. Meat is tender and the flavor is out of this world.
Ingredients
• 2 tablespoons extra virgin olive oil
• 4-5 pounds beef short ribs with bones, cut 2 inches thick (about 4 pounds); see Note
• Kosher salt and freshly ground pepper
• 1 large Spanish onion, finely chopped
• 2 carrots, cut lengthwise (like steak fries)
• 3 celery ribs, sliced (half inch thick)
• ½ pound sliced mushrooms
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cups dry red wine
• 4 cups beef stock
• Small bunch thyme (4-5 sprigs, tied with cooking twine)
• 1 bay leaf
Directions
Makes 4 servings.
Elizabeth Carrion, a Dominican, co-founded Mi Cocina, a New Jersey-based catering service that also offers cooking classes, with her sister, Ana Martinez. Follow her on Twitter: @micocinalatina and visit her website micocina-latina.com.
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https://www.foxnews.com/health/elizabeth-carrion-braised-short-ribs