OK here are the recipes I used for this.
BRAISED SHORT RIBS
Ingredients
2 tablespoons olive oil
2 1/2 pounds short ribs, cut into individual ribs
2 tablespoons Creole seasoning (recipe I used below)
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrot
1 cup peeled, seeded and chopped fresh or canned tomatoes
2 tablespoons chopped garlic
1/2 cup red wine
2 tablespoons Worcestershire sauce
3 bay leaves
2 teaspoons black pepper
2 quarts beef broth (or enough to cover the ribs)
1/4 cup chopped scallion (green part only), for sprinkling
Cajun Seasoning
2 1/2 tablespoons paprika (I use smoked)
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Yield: about 2/3 cup
Directions
Heat oil in a dutch oven or large, heavy covered pot over high heat. Season ribs with Creole seasoning, 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 remove then add onions, celery and carrot; sauté 1 minute or till brown lightly. Stir in tomatoes, garlic, wine, Worcestershire sauce, bay leaves, pepper, and ribs back with 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 scallion.
Prep Time: 20 min
Cook Time: 2 hr 45 min Level:
4 servings
With this I'm making the broth into a sauce over flat egg noodles and Brussels sprouts.
BRAISED SHORT RIBS
Ingredients
2 tablespoons olive oil
2 1/2 pounds short ribs, cut into individual ribs
2 tablespoons Creole seasoning (recipe I used below)
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrot
1 cup peeled, seeded and chopped fresh or canned tomatoes
2 tablespoons chopped garlic
1/2 cup red wine
2 tablespoons Worcestershire sauce
3 bay leaves
2 teaspoons black pepper
2 quarts beef broth (or enough to cover the ribs)
1/4 cup chopped scallion (green part only), for sprinkling
Cajun Seasoning
2 1/2 tablespoons paprika (I use smoked)
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Yield: about 2/3 cup
Directions
Heat oil in a dutch oven or large, heavy covered pot over high heat. Season ribs with Creole seasoning, 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 remove then add onions, celery and carrot; sauté 1 minute or till brown lightly. Stir in tomatoes, garlic, wine, Worcestershire sauce, bay leaves, pepper, and ribs back with 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 scallion.
Prep Time: 20 min
Cook Time: 2 hr 45 min Level:
4 servings
With this I'm making the broth into a sauce over flat egg noodles and Brussels sprouts.