Author Notes
This is a recipe from one of my instructors at The Art Institutes (Seth Bixby Daugherty). He would give us ingredients and we had to fill in the blanks. After removing the ribs from the braising liquid, blend the liquid to use as a sauce. The best thing about this recipe is that you can't mess it up, add a little of this or that, ou just have to make sure your ribs are submerged! Also, check periodically to make sure that your liquid hasn't evaporated and add a mixture of stock and water if needed. —Miss Lyss
Ingredients
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1/2
onion diced
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2
carrots peeled and diced
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2
celery stalks diced
-
lots
of garlic minced
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1/2 cup
tomato paste
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1 cup
canned tomatoes chopped
-
2 cups
veal stock
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2 cups
water
-
salt and pepper to taste
-
5-6
beef shortribs
Directions
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Season ribs with salt and pepper
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Grill ribs for about 2 minutes on each side
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Combine all other ingredients in a roasting pan
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Season liquid to taste
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Submerge ribs in the braising liquid
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Cover and bake for 2 1/2 hours at 350 degrees until fork tender
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