Braised Short Ribs

* Exported from MasterCook II *

BRAISED SHORT RIBS

Recipe By :ESSENCE OF EMERIL SHOW #EE062
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
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2 tablespoons vegetable oil

2 1/2 pounds short ribs, -- cut into individual ribs

2 tablespoons Creole seasoning

1 cup chopped onions

1/2 cup chopped celery

1/2 cup chopped carrot

1 cup peeled, seeded & chopped tomatoes

2 tablespoons chopped garlic

1/2 cup red wine vinegar

2 tablespoons Worcestershire sauce

3 bay leaves

2 teaspoons black pepper

2 quarts beef broth

1/4 cup chopped scallion (green part only), -- for
sprinkling



Heat oil in a dutch oven or large, heavy covered pot over high heat. Season
ribs with Creole
seasoning, patting it in well with your hands. When pot is nearly smoking
add ribs without crowding
them and sear on all sides until they form a brown crust. Do this in
batches, if necessary. When all
ribs have browned, add onions, celery and carrot; sautJ 1 minute to brown
lightly. Stir in tomatoes,
garlic, vinegar, Worcestershire sauce, bay leaves, pepper and enough broth
to just cover ribs. Bring
to a boil, reduce heat to gently simmering, cover and simmer until very
tender, about 2 1/2 hours.

To serve, mound ribs in center of 4 plates, spoon sauce over and garnish
with chopped scallion.

Yield: 4 serving

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