WEEKDAYS 1e|12c|p

Braised Short Ribs with Pearl Onions and Potatoes

Mario Batali, Michael Symon
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Servings: 8
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moderate
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2+ hr
Part 1 of 2

Fork tender, fall off the bone goodness is what you're in store for when you whip up these ribs.


  • Ingredients
  • step-by-step directions
Ingredients
Braised Short Ribs with Pearl Onions and Potatoes
  • 8 Beef Short Ribs (English-cut, bone-in, 2 inches thick, about 5 pounds)
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 pound Pearl Onions
  • 1 tablespoon Tomato Paste
  • 8 Cloves Garlic (finely chopped)
  • 1 Bay Leaf
  • 4 Sprigs Rosemary (tied in bundle)
  • 6 Carrots (cut into 2-inch chunks)
  • 2 pounds Baby Yukon Gold Potatoes (halved)
  • 2 tablespoons Flour
  • 1 cup Dry Red Wine
  • 3 cups Beef Stock
  • 1 cup Fresh Horse Radish
  • 1 cup Parsley
  • 1/2 cup Pickled Red Onions
Directions
  • Preheat oven to 300°F.
  • Season the Short Ribs generously with Salt and Pepper. Heat a large Dutch oven over medium-high heat. Add Olive Oil and sear the meat deeply on all sides, about 5 minutes per side. Remove to a plate.
  • Add the Pearl Onions and Carrots to the remaining hot oil and cook for 2 minutes. Add the Tomato Paste and cook until it begins to turn a rusty color, about 2 minutes. Using kitchen twine, tie together a few Parsley Stems, Bay Leaf and Rosemary. Add to the pot with Garlic. Next, add the Flour and stir with a wooden spoon to lightly coat the vegetables. Add the Wine to deglaze the pan, scraping the brown bits off the bottom of the pan with a wooden spoon as much as possible. Add the Potatoes and browned Meat back into the pan and add Stock.
  • Cover and transfer to oven and cook for 3 hours, until the Short Ribs are very tender. (Alternatively, continue to simmer the Short Ribs on the stovetop on low heat for 3 1/2 to 4 hours.)
  • Garnish with freshly grated Horseradish, Parsley and
  • Pickled Red Onions
  • .

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