Braised Short Ribs

Recipe Ingredients

6 lbs	2724g / 96oz	Beef short ribs - cut 1-rib pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Olive oil
3 tablespoons	45ml	Onions - chopped (medium)
4 tablespoons	60ml	Garlic cloves - minced (large)
1 1/2 cups	355ml	Dry red wine
1		Whole tomatoes - (28 to 32 oz) - including liquid,
		Coarsely pureed in a blender
1 1/2 cups	355ml	Beef broth
2 tablespoons	30ml	Worcestershire sauce
6		Strips fresh orange zest - (3" by 1") - removed with a
		Vegetable peeler
2 teaspoons	10ml	Chopped fresh rosemary leaves
		= (or 1 tspn dried rosemary, crumbled)
10 oz	284g	Pearl onions - (abt 2 cups) - blanched in
		Boiling water 2 minutes and peeled
1		Bag peeled baby carrots - (1 lb)
		Finely-chopped fresh parsley leaves - for garnish

Recipe Instructions

Pat short ribs dry and season with salt and pepper. In a heavy 6-quart kettle, heat oil over moderately-high heat, until hot but not smoking, and brown ribs in batches, transferring with tongs to a large bowl.

Add chopped onions to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, broth, Worcestershire sauce, zest, rosemary, and salt and bring to a boil. Add ribs including any juices that have accumulated in bowl and simmer, covered, 30 minutes.

Add pearl onions and carrots, stirring and pushing down to make sure they are covered by liquid, and simmer, covered, 3 1/2 to 4 hours, or until meat is tender. Transfer meat, pearl onions, and carrots with a slotted spoon to a large bowl. Reduce braising liquid, if necessary. Return meat and vegetables to kettle and cook over low heat, stirring occasionally, until heated through.

Stew may be made 3 days ahead and cooled uncovered before chilling covered. Reheat stew, adding water as necessary to thin sauce. Serve stew sprinkled with parsley.

This recipe yields 6 to 8 servings.

Wine suggestion: Californian Syrah - Edmunds St. John, California

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1A18) - from the TV - FOOD NETWORK

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