{"id":876,"date":"2020-01-12T08:49:15","date_gmt":"2020-01-12T15:49:15","guid":{"rendered":"http:\/\/olivereats.ca\/?p=876"},"modified":"2020-05-05T13:54:39","modified_gmt":"2020-05-05T19:54:39","slug":"braised-short-ribs","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2020\/01\/12\/braised-short-ribs\/","title":{"rendered":"Braised Short Ribs"},"content":{"rendered":"<p>Sauce is thick and yummy on rice or potatoes!<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li>6 bone-in short ribs<\/li>\n<li>Salt<\/li>\n<li>Oil<\/li>\n<li>Yellow onion, cut in large pieces, about 1\/2 &#8211; 3\/4 c<\/li>\n<li>2 ribs celery, cut into 1\/2&#8243; pieces<\/li>\n<li>2 carrots, cut into 1\/2&#8243; pieces<\/li>\n<li>2 -3 large cloves garlic, smashed<\/li>\n<li>1\/2 small tin tomatoe paste (I freeze the remainder for another time)<\/li>\n<li>1 &#8211; 2 c hearty red wine<\/li>\n<li>2 &#8211; 3 c beef or veggie broth<\/li>\n<li>thyme, fresh bunch or 1-2 tsp dried<\/li>\n<li>2 bay leaves<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ul>\n<li>In an oven-proof pot with a lid (or use tin foil), add a small amount of oil on medium high heat.<\/li>\n<li>Brown the ribs in the pot on all sides.\u00a0 Best if they are really browned&#8230;not burned.\u00a0 Do not crowd the ribs&#8230;do them in batches if need be. I try to render as much fat as possible.<\/li>\n<li>While the ribs are browning, preheat the oven to 350 degrees.<\/li>\n<li>Also, while the ribs are browning, puree&#8217; the veggies (including garlic) in a food processor or blender.\u00a0 Add the veggies in small amounts until the consistency of paste.\u00a0 Try not to add liquid.<\/li>\n<li>Once the ribs are browned, set them aside.\u00a0 Drain the fat from the pan and discard.<\/li>\n<li>Put the puree&#8217;d veggies in the pot with a bit of oil if need be.\u00a0 Add some salt&#8230;say 1 tsp.\u00a0 Cook the veggies until they are crispy underneath.\u00a0 Turn them over and cook until crispy on the bottom again. This can take 5-10 minutes but don&#8217;t burn the veggies. If they don&#8217;t crisp, don&#8217;t worry, the dish will turn out ok without the crispy bits.<\/li>\n<li>Add the tomatoe paste and continue cooking for 4-5 minutes, again allowing the mixture to get crispy on the bottom.<\/li>\n<li>Add the wine and scrape the bottom of the pan.\u00a0 Cook until mixture is reduced by 1\/2.<\/li>\n<li>Add the broth and mix well.<\/li>\n<li>Add the ribs, thyme and bay leaves. Try to immerse the ribs in the sauce.<\/li>\n<li>Cover the pot and place in the oven for approx. 3 hrs.\u00a0 Turn the ribs once or twice during cooking. If need be, add more broth to keep the sauce liquid.<\/li>\n<li>Remove the lid for the last 20 minutes if so desired.\u00a0 The meat should be very tender but not falling off the bone.<\/li>\n<li><\/li>\n<\/ul>\n<p><\/div>\n\n<p>Thanks to Anne Burrell \/ The Food Network<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sauce is thick and yummy on rice or potatoes! Thanks to Anne Burrell \/ The Food Network<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[14,10],"tags":[],"class_list":["post-876","post","type-post","status-publish","format-standard","hentry","category-beef","category-entrees"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-e8","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/876"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=876"}],"version-history":[{"count":3,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/876\/revisions"}],"predecessor-version":[{"id":923,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/876\/revisions\/923"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=876"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=876"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=876"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}