OVEN-BRAISED SHORT RIBS WITH FENNEL
Steps:
- 4. If necessary, rearrange the oven racks to accommodate the large size of the pan. Preheat the oven to 325°F. 5. Add the wine and bay leaves to the Dutch oven and bring to a boil. Boil for 5 minutes, or until reduced by half. Stir in the tomatoes and again bring to a boil, breaking up the tomatoes with the side of a large metal spoon. Add the browned ribs and any juices that accumulated in the bowl. Turn the ribs to coat them evenly with the tomato mixture. 6. Cover and braise in the lower half of the oven for 1 1/2 hour. Add the potatoes and continue to braise for 1 hour, until the meat is pulling away from the bones. 7. Use a slotted spoon or spatula and tongs to lift the ribs from the pan to a platter. Discard any loose bones. Remove fat and connective tissue. 8. Pour the remaining contents of the Dutch oven through a strainer set over a large bowl. Discard the bay leaves and then spoon the strained vegetables onto the ribs. Cover the platter with aluminum foil and keep warm in the turned-off oven. 9. Use a large metal spoon to spoon off and discard the fat that comes to the top of the bowl and then pour the juices into a small saucepan, or pour the juices into a fat separator and then pour the defatted juices into a small saucepan. Alternatively, chill the strained juices for several hours or overnight and lift off the fat that solidifies on top with a skimmer. Refrigerate the ribs and vegetables, tightly covered, and then return them to the Dutch oven with the defatted juices and slowly reheat over low heat. 10. Reheat the juices to a simmer, taste, and adjust the seasoning with salt and pepper. Pour the juices over the short ribs and vegetables and serve hot.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Kim Sung-hoon
[email protected]Can't wait to make it again!
Don Tamakloe
[email protected]Add this recipe to your favorites.
zain imam my world
[email protected]You won't be disappointed.
Tshabo Tixin
[email protected]This recipe is a must-try!
Raul Pereira
[email protected]Highly recommend!
stephen chrobocinski
[email protected]Will definitely make again.
Balam islam
[email protected]Company-worthy dish.
Zainab Mustapha
[email protected]Perfect for a special occasion.
Ayeza Rajpoot
[email protected]Rich and flavorful sauce.
Mohan Joshi
[email protected]Fall-off-the-bone tender!
maribelle and gaelle aazan
[email protected]A keeper!
VINOLIA PETERSE
[email protected]So easy to make and so delicious!
MD Afzal Cokidar
[email protected]These short ribs were a hit at my dinner party! Everyone loved them.
Ali Apdirhamaan
[email protected]I loved this recipe! The short ribs were so tender and the sauce was amazing. I will definitely be making this again.
Hawa Swaray
[email protected]The short ribs were delicious! The meat was tender and flavorful, and the sauce was rich and savory. I will definitely be making this dish again.
Mudassir Mudassir
[email protected]This was my first time making short ribs and I was really impressed with how easy this recipe was to follow. The ribs turned out amazing and I will definitely be making them again.
Shelly Fotos
[email protected]I've made this recipe several times and it always turns out great. The short ribs are always fall-apart tender and the sauce is delicious. I highly recommend this recipe.
Jeri Switalski
[email protected]This recipe is a keeper! The short ribs were so tender and juicy, and the sauce was rich and flavorful. I served it over mashed potatoes and it was a perfect meal.
Siyam Mia
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the ribs and couldn't stop raving about them. I will definitely be making this dish again.
Farrtygffah Siple
[email protected]These short ribs were fall-off-the-bone tender and so flavorful! The fennel added a nice touch of sweetness and anise flavor. I will definitely be making this dish again.