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Braised Beef Short Ribs

Braised Beef Short Ribs

                                                                                   Serving Suggestion

INGREDIENTS:
½ teaspoon         Pepper
4 pounds             Boneless beef short ribs (5 pounds with bone-in)
1 tablespoon        Extra virgin olive oil
2 cups                Dry red wine (or 2 cups beef broth)
1 cup                  Beef broth
24 oz                  Old Havana Foods Sofrito Authentic Cuban Cooking Sauce
1 teaspoon          Thyme leaves (dried or 2 sprigs fresh)
2 large                Carrots cut into chunks (or 1 pound baby carrots)

DIRECTIONS:
1.  Preheat oven to 325°F. Heat large, ovenable stockpot over medium-high heat on stovetop. Meanwhile pepper ribs all over.
2.  Add olive oil to pan coating bottom. In two batches brown ribs on all sides, about 6 to 8 minutes total. Remove ribs.
3.  Add wine and beef broth to pot. Bring to a boil, scraping off the brown bits on pan. Add Old Havana Foods Sofrito Authentic Cuban Cooking Sauce, thyme, carrots, browned ribs and stir well. Cover pot and braise in oven for 4 to 5 hours until tender. Remove ribs and carrots to a serving dish, cover with foil.
4.  Spoon fat off liquid and discard fat. Simmer liquids over medium high heat for 10 to15 minutes or until reduced by half. Add salt and pepper to taste. Pour sauce over beef and carrots. Serve with noodles or potatoes.

Alternate Cooking Method:
1.  Follow steps 1 through 3 as directed except place browned ribs, vegetables and liquids in slow cooker. Cook on low setting 8 to 10 hours until very tender. Skim fat off of liquid in slow cooker and discard fat.
2.  Remove de-fatted cooking liquid from slow cooker vessel and place in medium size sauce pan. Reduce liquid over medium high heat for 10 to 15 minutes or until reduced by half. Add salt and pepper to taste. Pour thickened sauce over beef and carrots in slow cooker. Serve with noodles or potatoes.

Serves 6 to 8.

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