Braised Short Ribs

BRAISED SHORT RIBS (FULL RECIPE TO BE POSTED LATER :)

Braised short ribs, step one...

Next, work on your caramelized carrots, celery and onion, step two

Mix together Red wine with fresh sprigs of rosemary and thyme, along with a head (10-12 cloves) of fresh garlic, and a hint of oregano and basil

Pour wine mixture over glazed veggies and let simmer until the liquid reduces..

Here' the wine I used...on sale at Lowe's grocery store and great for cooking!!!

Cook until the liquid is almost fully absorbed...You'll know by the smell that it's ready...

Vegetables should ALWAYS be sauteed or caramelized in olive oil... :)

Pour the condensed mixture over your browned/braised short ribs....

Pour enough low sodium beef stock (or chicken stock) over the ribs and veggies just to barely cover....top with aluminum foil and cook 2-3 hours at 300 degrees....(Cooked version coming up in 2-3 hours....LOL)

After the meat has cooked a good 2-3 hours (lean toward the 3, trust me, it is worth it), strain the veggies for noodle topping and boil the remaining juice until it thickens. put this juice over your short ribs and noodles. 

This is how your strained veggies should look, note if you don't want veggies over the noodles, you can freeze this mixture and thaw when you want to add some quick great flavor to a short-cooking roast...

I've served it here with sauteed Escarole and egg noodles....mmmmm...

FULL RECIPE TO BE POSTED LATER :)