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La Caille 18 Hour Short Ribs (04.06.12)

Posted: 9:53 AM, Apr 06, 2012
Updated: 2012-04-06 18:33:00-04
La Caille 18 Hour Short Ribs (04.06.12)

La Caille

Yield 10 Short Ribs

Braising Liquid

  • 5 cup Rich beef stock
  • 1 cup Red wine
  • ½ cup Tomato paste
  • 1 fresh Rosemary sprig
  • 1 fresh thyme sprig

Short Ribs

  • 3.5 pounds Short Ribs
  • 1 ½ cups EVOO
  • Kosher salt
  • Cracked black pepper

Preparation

For the short ribs: Coat the ribs in salt and pepper liberally. Heat oil in a heavy bottom pot and brown the ribs on all sides. Then remove ribs from the pot.
To make the braising liquid: and add red wine and tomato paste and bring to a simmer then add beef stock, and fresh herbs. Bring to a boil.
Cooking the ribs: Add the ribs back in to the hot braising liquid and put in to a 200F degree oven and cook for 18 hours