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New American cuisine

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Short Ribs With Leek And Carrot

Chef Bao Qiu

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Short Ribs With Leek And Carrot

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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.

Recipe

PRE TIME: 40 min

COOKING TIME: 2 hr 20 min

TOTAL TIME: 3 hr

2 SERVING

Ingredients:

1.64 lb. short Ribs
For Marinate
1 tsp. Sea Salt
1/2 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 cup 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

1

Season shorts ribs with salt and black pepper on all sides.

Step 2

Step 2

2

Add oil to a medium hot skillet and add the ribs. Sear on all sides until golden brown caramelized.

Step 3

Step 3

3

Cut an onion in half and insert three cloves to each half.

Step 4

Step 4

4

Put the onion face down into the skillet and fry until golden brown.

Step 5

Step 5

5

Add the chopped celery and tomato paste and let it cook for a few minutes.

Step 6

Step 6

6

Stir and add a splash of the red wine to deglaze the pan.

Step 7

Step 7

7

Add the remains of the wine, allow it to simmer until the wine reduces.

Step 8

Step 8

8

Pour in the chicken stock, and add bay leaf, salt and black pepper to the boil.

Step 9

Step 9

9

Transfer to the oven. Bake at 350°F/175°C for 2 hours.

Step 10

Step 10

10

Meanwhile, boil water in a small pot. Add baby carrots and cook for about 5 minutes.

Step 11

Step 11

11

Melt 1 tbsp butter in a pan.

Step 12

Step 12

12

Add leek and sauté until it becomes soft.

Step 13

Step 13

13

Add the cooked baby carrots.

Step 14

Step 14

14

Add some water from where we cook the carrots.

Step 15

Step 15

15

Add 1tbsp butter. Stir a bit. Season with salt and black pepper. Cook for a while.

Step 16

Step 16

16

On a serving plate, place vegetables on the bottom and ribs above.

Step 17

Step 17

17

Put some sauce and chopped parsley on it.

Step 18

Step 18

18

Serve.