Triomphe Braised Short Ribs

By carvalhohm

Ingredients

• 2 pc" 2inch by 4inch" boneless short ribs
• 1 cup salt
• To taste black pepper
• To taste cayenne pepper
• To taste paprika
• To taste chili powder
• 4 ribs celery rough chopped
• 2 small carrots pealed and rough chopped
• 1 large onion pealed and rough chopped
• 2 pc garlic pealed and rough chopped
• 1/2 8oz can tomato paste
• 1 pint red wine
• 1/2 pint veal or beef broth
• 1 qt chicken stock
• 1/4 bunch fresh thyme about 2tsp
• 1/4 bunch fresh rosemary about 2tsp
• 1/4 bunch fresh parsley about 2tsp

Details

Adapted from webmailb.netzero.net

Preparation

Step 1

In a heavy bottom rondo or Dutch oven pan on medium low heat add a
little oil; sear the ribs on all four sides or till golden brown.
Pull out and set aside.

In the same pan add all the vegetables and cook till golden brown
about 10 minutes, then add the garlic and continue to cook 5 more
minutes.

Then add the tomato paste, and incorporate. Now add the red wine
and cook 5 more minutes, then add both stocks, herbs and bring to a
boil.

Place the seared ribs back in the pan and put the lid on and cook
in the oven until fork tender about 2 hours.

Separate the ribs from the liquid and strain, and use for sauce or
gravy.

Serves 4