Braised Beef Short Ribs and Root Vegetables over Egg Noodles
Filed under
Beef
Servings: 4
Recipe courtesy Emeril Lagasse, 2003. Uses Emeril's Essence Creole Seasoning (its own recipe).
Ingredients
- 2 rack Beef short ribs, 4 to 5 pounds, cut into individual ribs
- 2 tbsp Creole seasoning, Emeril's Essence
- 1/4 cup Vegetable oil
- 1 1/2 cup Yellow onion, chopped
- 1 stalk Celery, trimmed and chopped
- 1 Carrot, peeled and chopped
- 1 1/2 tbsp Garlic, minced
- 3/4 tsp Salt
- 1/2 tsp Red pepper flakes
- 1/2 tsp Black pepper, ground
- 2 tbsp Tomato paste
- 2 Bay leaf
- 2 tsp Rosemary, fresh leaves, chopped
- 2 sprig Thyme, fresh
- 1 cup Port, ruby
- 2 cup Red wine, dry
- 4 cup Veal stock, or beef stock
- 1 lb Butternut squash, or acorn squash, peeled, fibers removed, cubed
- 2 Parsnip, peeled, cut into 1-inch chunks
- 2 Carrot, peeled, cut into 1-inch chunks
- 1 Sweet potato, large, peeled, cut into 1-inch chunks
- 12 oz Egg noodles, cooked al dente, for serving
- 1/4 cup Green onion, chopped, for garnish
- 1/4 cup Parsley, chopped, for garnish
Directions
- Season the ribs on both sides with the Essence. In a Dutch oven or large heavy pot, heat the oil over medium-high heat. Sear the ribs in batches on all sides and remove to a plate.
- Add the onions, celery and carrot to the fat and cook, stirring, until soft and starting to caramelize, about 7 minutes. Add the garlic, salt, red pepper, and black pepper and cook 30 seconds. Add the tomato paste, bay leaves, rosemary, and thyme and cook 2 minutes.
- Add the port and red wine, bring to a boil, stirring to deglaze, and cook until reduced by half.
- Add the ribs and stock and return to a boil. Reduce to a gentle simmer, cover, and simmer until tender, 1 1/2 to 2 hours, keeping at least 1 inch of liquid in the pot.
- Add the root vegetables and cook until tender and the meat easily falls from the bones, another 40 minutes to 1 hour.
- Transfer the ribs and meat to a large bowl and keep warm. Skim the fat. Boil the sauce until thickened, 10 to 15 minutes; discard the bay leaves.
- Arrange the noodles on a large platter, place the ribs on top and spoon the sauce over. Garnish with green onions and parsley.