Brasato {Braised Short Ribs with Vegetables and Herbs}

(Posted By Paula On 10/21/2010 @ In All Recipes,Beef,Gluten Free,Main Course)

What you’ll need: 3 pounds beef short ribs – seasoned with salt/pepper 6 tablespoons extra virgin olive oil 2 large carrots – peeled and chopped 1 large onion – diced 2 stalks celery – sliced 2 tablespoons rosemary – minced finely {plus additional sprigs to garnish} 2 tablespoons sage – minced 2 cloves of garlic – minced 1 cup white wine 4 cups broth {more if necessary} ]

What to do: 1. Preheat oven to 450 degrees. Into a large dutch oven add 4 tablespoons of oil and heat over medium – high heat. Add seasoned beef ribs and brown on all sides. Once browned, transfer dutch oven into oven. Cook for approximately 30 minutes. 2. Into a large frying pan add remaining 2 tablespoons of oil and heat over medium – high heat. Add carrots, onion, celery and saute until soft {approximately 8-10 minutes} Add chopped herbs {rosemary and sage}, minced garlic. Stir and cook additional minute. 3. CAREFULLY remove dutch oven from oven. Transfer beef ribs to plate, set aside. Skim off any excess oil from dutch oven. Add wine and 2 cups of broth, carrots, onions, celery. Stir to combine and bring to a boil. Return beef ribs to pot, reduce heat and cook until meat is tender. Turning often and adding broth as liquid level reduces. 4. Transfer beef ribs to serving plate. Skim excess fat from sauce. Check sauce for seasoning, adding if necessary. Pour sauce over plated beef ribs. Buon Appetito!

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One response

  1. Pingback: Allergy-friendly party food! | The Allergy Free Kitchen

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