Aug
2
2010
Kevin’s Braised Short Ribs
Author: kevin
OK, here is my version of savory, braised shorts ribs. Not in your typical tomato based, red wine sauce, but in a white wine and herbed sauce with vegetables. Recently, I just got a new Dutch oven by Le Creuset and wanted to break it in with a traditional French recipe a la Kevin!
- 4- 4″ short ribs
- 3 tbsp bacon fat or oil
- salt and freshly ground black pepper
- 2 carrots, peeled and chopped
- 3 ribs celery, chopped
- 1 large onion, chopped
- 1 tsp red pepper flakes
- 3 bay leaves
- 1 bunch thyme
- 3 sprigs of fresh oregano, chopped
- 3 cloves crushed garlic
- 1 cup dry white wine
- 1 cup water
- 1 can Campbell’s Condensed Golden Mushroom Soup
- 6 medium red potatoes
- 2 parsnips, peeled and chopped
Preheat oven to 350˚
In a dutch oven, add the bacon fat and melt completely. Add the short ribs and brown completely on all sides. Drain on a paper towel, salt and pepper and let rest as the next stage is prepared.
Add 1 tbsp of oil to the pan and add the chopped onion, celery and carrots. Let sweat for a few minutes and add the garlic and red pepper flakes. Next add the wine, water and mix in the condensed soup. Stir to incorporate completely. Finally add the bay leaves, oregano and wrapping the thyme into a bundle, toss in the pot.
Next place each short rib in the pot nestled in between the vegetables. Add the red potatoes and parsnips. Push this down and make sure there is enough liquid to cover. Bring to a boil and remove from heat. Place the pot into the oven and bake for 3 hours.
Remove the braised short ribs from the vegetable mixture and keep warm. Let the mixture cook down, lid removed, for 20 minutes to condense the sauce. Place ribs in a bowl, pour vegetable sauce mixture over and enjoy!
Tags: short ribs