Name: Braised Short Ribs of Beef
Yield: 6 portions
Ingredients: ¾ cup red wine vinegar; 1 teaspoon freshly ground black pepper, plus additional to sprinkle over the ribs before cooking; 4 pounds beef short ribs, cut into 2-inch lengths; 3 tablespoons tomato paste; ¼ teaspoon cayenne pepper; 1½ cups canned Italian plum tomatoes, with juice; 2 cups peeled and sliced carrots (⅛-inch-thick slices); 3 cups sliced onions; 8 whole cloves; ½ cup chopped fresh Italian (flat-leaf) parsley; 2 teaspoons salt; Approximately 3 cups Beef Stock; 8 garlic cloves, peeled and finely chopped; 2 tablespoons brown sugar; 5 tablespoons best-quality olive oil

Preparation info

6
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

These short ribs are simmered long and slow, bathing the kitchen in a delicious aroma and yielding tender meat that practically falls apart at the touch.

Ingredients

1 teaspoon freshly ground black pepper, plus additional to sprinkle over the ribs before cooking
4 pounds beef short ribs, cut into

Main course
Gluten-free

Method

Sprinkle the pepper over the short ribs. Heat the olive oil in a Dutch oven or casserole over medium heat. Sear the ribs, 3 or 4 at a time, browning well on all sides. As they are browned, drain them on paper towels.
Preheat the oven to 350°F.

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of