Braised Short Ribs Recipe

Braised Short Ribs

INGREDIENTS:

3 Tablespoons peanut oil
7 pounds beef short ribs
2 cups tomato juice
1 large onion, chopped
5 cloves of garlic, crushed
1 teaspoon ground cumin
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 tablespoon ground cinnamon
2 tablespoons sugar
2 tablespoons white vinegar
1/2 teaspoon salt
Generous amount of freshly ground black pepper
3/4 red wine (or cold water)
1/4 cup unbleached flour

DIRECTIONS:

Preheat oven to 275 degrees. 

Heat the peanut oil in an oven-safe large saucepan (I use a large cast iron skillet with cover).

Brown the short ribs on all sides. 

In a medium saucepan, combine the tomato juice, onion, garlic, cumin, cloves, allspice, cinnamon, sugar, vinegar, salt and pepper and bring to boil. 

Pour over the browned ribs and braise in the oven for 3 hours, or until meat is tender. 

Place meat on a platter in a warm place.

Measure the liquid in the pan by pouring it into a measuring cup; add red wine or cold water to measure 2 cups. 

Return the liquid to the pan.  In a small bowl, blend the cold water with the flour to make a smooth paste. 

Bring the liquid in the pan to a boil, and gradually whisk in the paste. 

Whisk briskly until thickened, and remove from the heat. 

Pour the sauce over the short ribs and serve with either potatoes, rice or perhaps over fettuccini noodles.

Serves 4 – 6

INDULGE!