Braised Short Ribs

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 6 lbs short rib of beef
• salt
• fresh ground black pepper
• 1 tablespoon olive oil
• 3 medium onions, chopped
• 4 large garlic cloves, minced
• 1 1/2 cups dry red
• 1 (28 ounce) can whole tomatoes, including liquid
• 2 tablespoons worcestershire sauce
• 1 1/2 cups beef broth
• orange zest
• 1 teaspoon dried rosemary, crumbled
• 2 cups frozen pearl onions
• 1 lb of peeled baby carrots
• chopped fresh parsley (to garnish)

Recipe

• 1 pat short ribs dry and season with salt and pepper.
• 2 coarsely puree tomatoes with liquid in blender. with a vegetable peeler shave off 6 strips of orange zest.
• 3 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.
• 4 add chopped onions to kettle and cook over moderate heat, stirring, until golden. add garlic and cook, stirring 1 minute. add , tomatoes, broth, worcestershire sauce, zest, rosemary, and salt to taste and bring to boil. add ribs including any juices that have accumulated in bowl and simmer, covered, 30 minutes.
• 5 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.
• 6 transfer meat, pearl onions, 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.
• 7 stew may be made 3 days ahead and cooled uncovered before chilling covered. reheat stew, adding water as necessary to thin sauce.
• 8 garnish with parsley.