Braised Short Ribs
Ready to make today's hottest restaurant dish at home for your New Year's Eve guests? You'll be glad to know that it's incredibly simple to prepare -- it just needs some time on the stove while you relax with a glass of bubbly. Cheers to another great year!
Credit: Calphalon
Servings: 6 to 8
Ingredients:
* 2 tablespoons olive oil
* 5 pounds crosscut short ribs
* Salt and pepper
* 2 tablespoons flour
* 4 ounces red wine
* 2 cloves garlic, sliced
* 1 carrot, chopped into 1/2-inch pieces
* 1 parsnip, chopped into 1/2-inch pieces
* 1 celeriac, chopped into 1/2-inch pieces
* 2 turnips, chopped into 1/2-inch-inch pieces
* 1 red onion, chopped into 1/2-inch pieces
* 1 tablespoon tomato paste
* 24 ounces chicken stock
* 1 sprig rosemary
Directions:
Drizzle the olive oil into a Calphalon Enamel Cast Dutch Oven and heat over medium heat.
Season the short ribs with salt and pepper and then coat with flour. Brown the ribs on both sides once the Dutch oven is heated, about 2 minutes per side, then remove from the pan. Deglaze the pan with the red wine and add the garlic, vegetables and onion. Let sweat for 3 minutes. Add the tomato paste and chicken stock and cook for an additional 2 minutes. Once it's simmering, add the short ribs back into the Dutch oven and add the rosemary. Cover and let cook for 2 hours, or until the meat is tender.
