Chef Bao

219 RECIPES

Simple recipes for everyday home cooking

Short Ribs With Leek And Carrot

Comfort in a pot! Gently braised in a dutch oven with lashings of red wine. Creating a rich bodied and silky sauce. These ribs are delightfully tender as the meat just falls away from the bone. Complemented by the sweetness from the carrots and an earthly Zang from the sauteed leeks has thusly producing a winter warmer.

CUISINES: New American
LEVEL: EASY
SERVING: 2 People
TIME: 3 hr
INGREDIENTS:
  • 1.64 lb. short Ribs
  • For Marinate
  • 1 tsp Sea Salt
  • ½ tsp Ground Black Pepper
  • For Rib Stew
  • 1 tbsp Olive Oil
  • Half medium Yellow Onion
  • 3 Whole Cloves
  • 1 cup Celery
  • 1 tbsp Tomato Paste
  • 1 cup Red Wine
  • 2 cups Chicken Stock
  • 3 pieces Bay Leaf
  • to taste Sea Salt
  • to taste Ground Black Pepper
  • For the Vegetables
  • 1 handful Carrots
  • 2 stalks Leek
  • 2 tbsp Butter
  • to taste Salt
  • to taste Ground Black Pepper
  • for garnish Parsley
DIRECTIONS:
Step 1
Step 1
Step 1
Season shorts ribs with salt and black pepper on all sides.
Step 2
Step 2
Step 2
Add oil to a medium hot skillet and add the ribs. Sear on all sides until golden brown caramelized.
Step 3
Step 3
Step 3
Cut an onion in half and insert three cloves to each half.
Step 4
Step 4
Step 4
Put the onion face down into the skillet and fry until golden brown.
Step 5
Step 5
Step 5
Add the chopped celery and tomato paste and let it cook for a few minutes.
Step 6
Step 6
Step 6
Stir and add a splash of the red wine to deglaze the pan.
Step 7
Step 7
Step 7
Add the remains of the wine, allow it to simmer until the wine reduces.
Step 8
Step 8
Step 8
Pour in the chicken stock, and add bay leaf, salt and black pepper to the boil.
Step 9
Step 9
Step 9
Transfer to the oven. Bake at 350°F/175°C for 2 hours.
Step 10
Step 10
Step 10
Meanwhile, boil water in a small pot. Add baby carrots and cook for about 5 minutes.
Step 11
Step 11
Step 11
Melt 1 tbsp butter in a pan.
Step 12
Step 12
Step 12
Add leek and sauté until it becomes soft.
Step 13
Step 13
Step 13
Add the cooked baby carrots.
Step 14
Step 14
Step 14
Add some water from where we cook the carrots.
Step 15
Step 15
Step 15
Add 1tbsp butter. Stir a bit. Season with salt and black pepper. Cook for a while.
Step 16
Step 16
Step 16
On a serving plate, place vegetables on the bottom and ribs above.
Step 17
Step 17
Step 17
Put some sauce and chopped parsley on it.
Step 18
Step 18
Step 18
Serve.