Braised Short Ribs with Carrots

Modified from a Williams Sonoma recipe

 

6 bone-in beef short ribs, 5-5.5 lb total

salt and pepper, to taste

2.5 cups all-purpose flour

1/4 cup olive oil

6 garlic cloves, chopped

1 tb plus 1 tsp ground cumin

2 cups beef stock

1-2 cups water

1 head garlic, cloves separated, unpeeled

3 large carrots, peeled and cut up into chunks

5-6 prunes

1/2 to 1 can tomato paste

 

Preheat oven to 350.

Generously season the short ribs with salt and pepper.  Spread the flour on a plate.  Dredge the ribs in flour, coating all sides.  Shake off the excess.  I usually skip the dredging.

In a Dutch oven over medium-high heat, warm the olive oil until nearly smoking.  Add half the ribs and brown on all sides, about 10 minutes.  Transfer to a plate.  Repeat with the remaining ribs.

Remove the pot from the heat, pour off the excess oil, and stir in the chopped garlic and cumin.  I often add onions here as well.  Add tomato paste and stir constantly until it is cooked.  Return the ribs to the pot and set over medium-high heat.  Add the stock and enough water to almost cover the ribs and bring to a boil.

Add the prunes.  Cover the pot and bake for 30 minutes.  Add the whole garlic cloves and carrots and bake until the meat is just tender, about 1 hour more.

Uncover the pot and bake until the meat and carrots are very tender and the liquid is reduced to a flavorful sauce, about 30 minutes more.

This is a good meal to make the day before, as the fat can easily be scraped off the top when the dish is chilled.

Serve with a crusty bread.

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