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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Easy Braised Short Ribs

    Lobo
    Lobo
    Lobo
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    Join date : 2013-01-12
    • Post n°1

    Easy Braised Short Ribs Empty Easy Braised Short Ribs

    Post by Lobo Mon 18 Jan 2016, 10:48 pm

    Easy Braised Short Ribs Img91l
    Easy Braised Short Ribs
    Easy Braised Short Ribs Translucent
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    Prep Time: 15 minutes
    Cook Time: 390 minutes
    Servings: 6
    Using our braising sauce, it’s easy to prepare succulent braised short ribs. Serve with Horseradish Mashed Potatoes to soak up the savory sauce.






    • 117

    Ingredients:


    • 4 lb. beef short ribs, trimmed of excess fat and silver skin
    • Kosher salt and freshly ground pepper, to taste
    • 1/4 cup all-purpose flour
    • 2 Tbs. olive oil
    • 1 jar (24.5 oz.) short rib braising sauce

    Related Recipes


    Easy Braised Short Ribs Wine-pairing-icon-red

    Wine Pairing

    This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.

    Directions:

    Season the short ribs with salt and pepper. Dredge the ribs in the flour and shake off the excess.

    In the stovetop-safe insert of a slow cooker or in a large fry pan over medium-high heat, warm the olive oil. Working in batches, brown the short ribs on all sides, about 3 minutes per side.

    If using a slow-cooker insert, return all the ribs to the insert, add the braising sauce and transfer the insert to the slow-cooker base. If using a fry pan, transfer the ribs to a slow cooker and add the braising sauce. Cover and cook on low according to the manufacturer’s instructions until the meat is tender, 6 to 7 hours.

    Transfer the ribs to a plate. Skim the fat off the sauce. Set the slow-cooker insert on the stovetop. If you used a regular slow cooker, transfer the sauce to a saucepan. Simmer over high heat, stirring occasionally, until the sauce is thickened, about 10 minutes. Serve the short ribs with the sauce. Serves 4 to 6.
    Williams-Sonoma Kitchen.
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