Emeril's Braised Short Ribs
Filed under
Beef
Servings: 4
Recipe courtesy Emeril Lagasse.
Ingredients
- 2 tbsp Vegetable oil
- 2 1/2 lb Beef short ribs, cut into individual ribs
- 2 tbsp Creole seasoning
- 1 cup Onion, chopped
- 1/2 cup Celery, chopped
- 1/2 cup Carrot, chopped
- 1 cup Tomato, peeled, seeded and chopped, fresh or canned
- 2 tbsp Garlic, chopped
- 1/2 cup Red wine vinegar
- 2 tbsp Worcestershire sauce
- 3 Bay leaf
- 2 tsp Black pepper
- 2 qt Beef broth
- 1/4 cup Green onion, green part only, chopped, for sprinkling
Directions
- Heat the oil in a Dutch oven or large heavy covered pot over high heat. Season the ribs with the Creole seasoning, patting it in well.
- When the pot is nearly smoking, sear the ribs on all sides until they form a brown crust, in batches if necessary.
- When all the ribs are browned, add the onions, celery and carrot and saute 1 minute to brown lightly. Stir in the tomatoes, garlic, vinegar, Worcestershire, bay leaves, pepper and enough broth to just cover the ribs.
- Bring to a boil, reduce to a gentle simmer, cover and simmer until very tender, about 2 1/2 hours.
- Mound the ribs in the center of 4 plates, spoon the sauce over and garnish with the scallion.