French Style Braised Short Ribs
Ribs are an ingredient i do not use fairly often but it really may be a treat! The cut of beef are a really flavorful cut of beef that does wonders when simmered slowly to smithereens, especially when during a savory sauce! These braised ribs are one among my favourites, in French sauce.
2 pounds beef ribs, dig 3 to 4 inches
1 large onion, sliced
3 carrots, sliced
3 celery stalks, sliced
8 ounces mushrooms, quartered
4 cloves garlic, chopped
1 pinch red pepper flakes (optional)
3 cups beef stock
2 cups dry wine (or more stock)
2 tablespoons of ingredient
2 heads of garlic, remove the tops
2 tablespoons balsamic vinegar
2 bay leaves
1 teaspoon chopped thyme (or 1/2 teaspoon dried thyme)
1 teaspoon chopped rosemary (or 1/2 teaspoon dried rosemary)
2 tablespoons chopped parsley
1.Brown beef during a large ovenproof skillet over medium-high heat, about 3 to 4 minutes per side, and put aside before removing about 2 tablespoons fat.
2.Add the onions, carrots, celery, and mushrooms and cook until tender, about 7 to 10 minutes.
3.Add the garlic flakes and red pepper and cook until fragrant, about one minute.
4.Add stock, wine, ingredient , head of garlic, balsamic vinegar, bay leaf, thyme, rosemary and beef, bring back a boil, reduce heat, cover and simmer until beef is tender, about 2-3 hours. (Option: transfer the pan to a preheated 350 F/180 C oven and bake, covered, until tender, about 2-3 hours. OR Transfer everything to the slow cooker and cook on low heat for 8-10 hours or on high for 3 hours. -4 hours.)
5.Discard the herb , season with salt and pepper to taste and serve over mashed potatoes, or mashed celery, mashed parsnips, pasta, etc. with bread to take in all the delicious sauce. Squeeze the roasted garlic from the garlic head and enjoy!