Short Ribs With Beets

Recipe Ingredients

3 lbs	1362g / 48oz	Beef short ribs
2 tablespoons	30ml	Garam masala
6		Garlic cloves - chopped
8		Shallots
2		Carrots - finely chopped
2		Celery ribs - finely chopped
1 cup	237ml	Hearty red wine, such as zinfandel
3 cups	711ml	Vegetable or chicken broth - (to 4)
1		Diced tomatoes - (14 1/2 oz)
4 sections		Fresh thyme
4		Springs fresh Italian parsley
2		Bay leaves
2 teaspoons	10ml	Ground coriander
1 teaspoon	5ml	Ground cloves
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
6		Beets - trimmed, scrubbed

Recipe Instructions

Preheat the oven to 450 degrees. Season the ribs with the garam masala and a pinch of salt and pepper. Place in a large roasting pan and roast for 45 minutes, or until the meat is browned.

Reduce the heat to 375 degrees. Add the garlic, shallots, carrots, celery, wine, 3 cups of the broth, tomatoes (with juice), thyme, parsley, bay leaves, coriander, cloves, salt and pepper. Roast, uncovered, for 1 1/2 hours, or until the meat is tender but not yet falling off the bone.

Cut the beets into large wedges and add to the ribs. Spoon the sauce over the beets and ribs. Add the remaining 1 cup broth if the sauce is too thick. Roast for 1 hour, or until the beets and meat are tender.

Using tongs or a slotted spoon, remove the ribs and beets to a serving platter.

Remove and discard the bay leaves and any sprigs in the sauce. Working in batches if necessary, place the sauce in a food processor or blender. Puree until smooth. Pour the sauce over the ribs and beets.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9628) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.