Braised Short Ribs

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
2 1/2 lbs	1135g / 40oz	Short ribs - cut individual ribs
2 tablespoons	30ml	Bayou Blast - {Emeril's Creole Seasoning} - see * Note
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	55g / 1.9oz	Chopped carrot
1 cup	62g / 2.2oz	Peeled, seeded, chopped tomatoes - fresh or canned
2 tablespoons	30ml	Chopped garlic
1/2 cup	118ml	Red wine vinegar
2 tablespoons	30ml	Worcestershire sauce
3		Bay leaves
2 teaspoons	10ml	Freshly-ground black pepper
2		Beef broth
1/4 cup	36g / 1.3oz	Chopped scallion, green part only - for garnish

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Heat oil in a dutch oven or large, heavy covered pot over high heat. Season ribs with Bayou Blast, patting it in well with your hands. When pot is nearly smoking add ribs without crowding them and sear on all sides until they form a brown crust. Do this in batches, if necessary.

When all ribs have browned, add onions, celery and carrot; saute 1 minute to brown lightly. Stir in tomatoes, garlic, vinegar, Worcestershire sauce, bay leaves, pepper and enough broth to just cover ribs. Bring to a boil, reduce heat to gently simmering, cover and simmer until very tender, about 2 1/2 hours.

To serve, mound ribs in center of 4 plates, spoon sauce over and garnish with chopped scallions.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-062 broadcast 10-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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