Share your favorite recipe with The Palate! With winter coming to an end share with us your favorite recipe for those cold winter nights! Here is one of our favorites!
Braised Short Ribs
8 lbs beef short ribs (trimmed)
sand and pepper to taste
2 onions-thinly sliced
4 medium carrots, peeled and cut 1/2" thick
4 cloves garlic-chopped
1 can (15 oz) crushed tomatoes
1 can (14 1/2 oz) beef broth
1 cup store bought barbecue sauce
1 Tbsp Dijon
Chopped parsley for garnish
Heat over to 350 degrees.
Pat ribs dry and season both sides with salt and pepper.
Heat large Dutch over medium high heat.
Working in batches, brown ribs on all sides-about 7 minutes per batch.
Remove ribs from Dutch oven and place in roasting pan. Top with onions, carrots and garlic.
In a medium bowl, combine tomatoes, broth, bbq sauce and mustard; pour over ribs. Cover tightly with foil and bake 1-1/2 hours. With tongs, tyrn ribs and continue baking until mead is tender and falling away from bone, about additional 1-1/2 hours.
Remove ribs and cover to keep warm. Skim off fat from surface of liquid. Garnish with parsley and serve with the sauce.
ENJOY!!
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