Braised Short Ribs
Braised Short Ribs is a gluten free and dairy free main course. This recipe makes 8 servings with 1122 calories, 39g of protein, and 92g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. A mixture of garlic cloves, orange zest, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the orange zest you could follow this main course with the Orange-Infused Dark Chocolate Ice Cream with Toasted Walnuts as a dessert.
Instructions
Pat short ribs dry and season with salt and pepper. In a heavy 6-quart kettle, heat oil over moderately high heat, until hot but not smoking, and brown ribs in batches, transferring with tongs to a large bowl.
Add chopped onions to kettle and cook over moderate heat, stirring, until golden.
Add garlic and cook, stirring, 1 minute.
Add wine, tomatoes, broth, Worcestershire sauce, zest, rosemary, and salt and bring to a boil.
Add ribs including any juices that have accumulated in bowl and simmer, covered, 30 minutes.
Add pearl onions and carrots, stirring and pushing down to make sure they are covered by liquid, and simmer, covered, 3 1/2 to 4 hours, or until meat is tender.
Transfer meat, pearl onions, and carrots with a slotted spoon to a large bowl. Reduce braising liquid, if necessary. Return meat and vegetables to kettle and cook over low heat, stirring occasionally, until heated through. Stew may be made 3 days ahead and cooled uncovered before chilling covered. Reheat stew, adding water as necessary to thin sauce.
Serve stew sprinkled with parsley. Wine suggestion: Californian Syrah - Edmunds St. John, California;