Mo's Short Ribs

Name: How to cook Mo's Short Ribs - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

ChefMo

Mo's Short Ribs

This recipe requires slow cooking so it takes time. However it is a very tasty and easy to make dish. Do the prep first, chop, dice, cut and then just focus on the cooking!

Ingredient

Food ration :

2 servings

Carrot, cut in think round slices

Garlic cloves, peeled and smashed with the side of a chef knife

5 leaves

fresh Sagen (en-chiffonade cut)

2 sprigs

Cabernet Sauvignon Wine (or Merlot)

1 Cup

Beef or chicken broth (if homemade)

2 Tsp

Cooking instructions

* Step 1

First let me clarify: I said homemade chicken or beef broth because the broth they sell ready are often full of....well, stuff you shouldn't eat. If you don't have homemade broth, then just melt 1 beef bouillon in 2 cups of boiling water and use as needed.

* Step 2

I assume you have done all the prep, so you have the ingredients chopped and ready to go. Rinse the ribs under warm water, pat dry and sprinkle with salt, fresh ground pepper, and the paprika on both sides.

* Step 3

In a large pot, heat a little vegetable oil, about 2 tbsp; use high heat, we want to sear the ribs so they retain the juices. Drop the ribs in there and a few minutes per side should be enough, you wanted to brown. Remove, set aside and cover with a plate.

* Step 4

In the same pan, you need to add some vegetable oil, heat it, and - still at medium-high heat add the carrots. After 3 minutes add shallots, celery, and garlic and cook about 5 minutes.

* Step 5

Now add the ribs to the pan, the herbs, the Worcestershire sauce, and the half of the wine. Cover the pot and cook 5 minutes

* Step 6

Now that the flavors start getting incorporated, add the remaining wine, the broth (if you use the bouillon method, add just a cup) and turn the heat down to low. The lid at this point has to cover only about ¾ of the pot. We want the steam to go out and the food to breath.

* Step 7

Cook for 2 hours at very low heat. Check the level of liquid and add broth/water as needed. Now, you should not need to add water because with a lid almost entirely con, the liquid should not consume quickly.

* Step 8

Serve hot with some solid red wine, such as a Barbera d'Asti, a Barbaresco, or Rosso di Montalcino. If you don't like Italian wines, a Tempranillo Roja would fit this dish very nicely. If you want domestic wine, then I would pick some Pinot Noir from California or the NW over some American Cab.

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