Ingredients
4 pounds short ribs
salt
2 tablespoons oil
1 1/2 cups onions chopped
1 cup carrots chopped
1 cup chopped celery
2 cups red wine
2 tablespoons chopped garlic
2 sprigs fresh rosemary
2 tablespoons tomato paste
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First, salt and pepper your short ribs. In a large, heavy-bottomed pot, brown the short ribs in oil. Remove and set aside. In the same pot, add the chopped onions, carrots, and celery. Cook until onions are translucent. Add the red wine, cook until some of the alcohol has burned off. Add the garlic, rosemary, tomato paste, beef broth, canned tomatoes and bay leaf. Return the browned short ribs, bring to a boil. Cover and lower heat to a simmer. Simmer for three hours or until the meat is very tender. Transfer the meat to a separate bowl, remove the bones, and pull apart the meat; return to the pot. Give it a stir so all the meat is coated in the sauce. Keep warm until ready to serve. Serve with pasta or over mashed potatoes.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Korean short rib marinade — sweet soy base, grill or broil
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups