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BRAISED PORK SHORT RIBS
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| Ingredients: |
A couple of pounds of Pork Short Ribs
750 ml Dry Red Wine
2 cans 32 oz. Beef Stock
3 ribs Celery, chopped
4 Carrots, peeled and chopped
2 Onions, Chopped
1 Bay Leaf
Thyme
Peppercorns
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| Procedures: |
Tie a bay leaf, some thyme and a few peppercorns into a piece of cheese cloth to form a bouquet garni.
Brown the short ribs in oil and set aside.
Sauté the celery, carrots and onions until tender, about 20 minutes.
Preheat the oven to 375o
Add the bouquet garni and the wine and reduce to 1/3 of a cup, again, about 20 minutes
Put the ribs, the sauce and the beef stock in the roasting pan and roast for about 2.5 hours.
Cool and refrigerate over night
Remove the congealed fat from the roasting pan
Roast until heated through and serve.
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| Notes: |
2012-11-11: This tasted like pot roast with bones and not a very good one. It has been relegated to the swill department.
2009-07-24: We increased the amount of beef stock.
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