This Braised Beef Short-ribs dish is a meal all by itself with a variety of different tastes and textures that will excite ones tastebuds immensly. This is a great comfort dish to usher in the beginning of Spring.
Required Ingredients:4 to 5 Pounds of Beef Short Ribs
8 Strips of Bacon
3/4 Cup All purpose Flour
2 Teaspoons Paprika
1 Medium Onion (Diced)
4 Cloves Garlic (crushed and finely chopped)
1 Bottle Beer or Ale or, substitute 2 Cubs Red Wine
1 Can Tomatoes (Diced)
6 to 8 Yukon Gold Potatoes (Peeled and cubed)
2 to 3 Large Carrots (Rough chopped)
2 Parsnips (Peeled and chopped)
20 to 25 Cremini Mushrooms (cleaned and halved)
1-1/2 Cup Corn niblets or, Green Peas
Salt and Pepper to taste
1/2 Teaspoon Dried Pepper Flakes
2 Bayleaf
Pre-heat oven to 275 degrees F.
Cooking Instructions:
On the stove top using a 6-quart Dutch Oven on Medium-high heat lay in the bacon and cook it until it is crisp on both sides. Remove the bacon and rest it on paper towel to cool.
Once done, remove 3 Tablespoons of the bacon fat and pour out the remainder.
While the bacon is cooking, in a medium sized bowl combine the flour, paprika, salt and pepper and use this mixture to dredge the ribs, thoroughly coating them on all sides.
Add the reserved bacon fat back into the dutch oven and in batches begin to brown and seal the ribs on all sides taking about 5 minutes per side to lock in the juices of the meat. Once all of the ribs are seared and browned remove them setting them aside temporarily.
Now add into the pot the onions, garlic and mushrooms and saute’ them until the onion becomes translucent, then add in the beer or, wine, and tomatoes, then rough chop the bacon and add it in. Add in dried pepper flakes.
Bring your heat to high and re-introduce the ribs into this mixture giving it all a good stir to combine them. Add in the Bayleaf.
Remove the dutch oven from the stove top and place it into the pre-heated oven and allow it to slow cook for about 2 hours un-interrupted.
After the 2 hours add in the potatoes, carrots, and parsnips and continue cooking for 30 to 45 minutes, until these vegetables are fork tender.
Add in the corn or peas and give another 5 minutes cooking time just to warm up these veggies.
Remove the dutch oven from your oven then taste and season with salt and pepper to your taste.
Either serve straight from the pot or remove to a serving bowl.