Braised Short Ribs - abc27 WHTM

Chef John Reis of Hilton Harrisburg shares a recipe that will have rib lovers begging for more.

Serves: 4 servings

Ingredients:

2 tablespoons vegetable oil

2 1/2 pounds short ribs, cut into individual ribs

2 tablespoons salt and pepper

1 cup diced onions

1/2 cup diced celery

1/2 cup diced carrot

1/4 cup flour

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 quarts beef stock

 

Directions:

- Heat oil in a Dutch oven or large, heavy covered pot over high heat.

- Season ribs with salt and pepper, 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 the flour and stir to absorb excess grease.

- Add the tomatoes, garlic, red wine, Worcestershire sauce, bay leaves, and enough broth to just cover ribs. Cover.

- Place in a 350 degrees oven and cook until very tender, about 2 1/2 hours.

- To serve, mound ribs in center of 4 plates over garlic mashed potatoes. Spoon sauce over and garnish with chopped parsley and serve with crispy bread and a glass of cabernet sauvignon.

John Reis
Executive Chef, Hilton Harrisburg
www.HarrisburgHiltonDining.com