Yields: four 8-oz. portions.
Conversion Chart: Here >>
Chef's Notes:
Oftentimes, making any sort of meat dish that cooks in the oven reminds you of your childhood. It takes you back to coming home from church on a Sunday afternoon, or coming in from playing outside, and smelling the wonderful aroma of something good cooking in the oven. This is one of those dishes that brings back
fond memories and reminds us of the warmth of home. With all the economic worries these days, this comfort food will take you away, even if it’s only for a little while.
Ingredients:
2.5 lbs. boneless short ribs
2 tablespoons Canola oil
8 oz. carrots, roughly chopped
8 oz. celery, roughly chopped
8 oz. white onions, roughly chopped
2 qts. store-bought beef stock
1 tablespoon tomato paste
1 bunch of fresh thyme
Procedure:
Preheat oven to 275F. Season ribs generously with salt and pepper. In a large sauté pan, bring oil to just the smoking point. Brown ribs on both sides, for approximately two minutes on each side. Remove from pan. Then, in the same pan, add chopped carrots, celery and onions. Cook over medium heat until brown. Then add tomato paste and mix well with vegetables. Cook for two minutes, stirring frequently. Transfer ribs and vegetables to a roasting pan. Add stock to cover. Add a bunch of thyme. Cover with aluminum foil and place in center rack of oven. Cook for approximately 2.5 to 3 hours. Check for doneness with the handle of a spoon. When it pierces the meat without resistance, it is done. Remove meat from pan and strain the cooking liquid to remove vegetables. Serve the ribs with the strained sauce and suggested accompaniments.
Restaurant: ON 20, 1 State St Hartford, CT, USA
Recipe Type: Authentic
Submitted By: Chef Noel Jones
Recipe Author: Chef Noel Jones
Original Photograph By: Chef Noel Jones/pictures.dealer.com
Photograph Retouched By: Recipe Spy
Recipe Source: https://pictures.dealer.com/hoffmanauto/45818e5c40463872016f8834c7e99382.pdf
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