Ingredients
- 2 tablespoons vegetable oil
- 2 1/2 pounds short ribs, cut into individual ribs
- 2 tablespoons Creole seasoning
- 1 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1 cup peeled, seeded and chopped fresh or canned tomatoes
- 2 tablespoons chopped garlic
- 1/2 cup red wine vinegar
- 2 tablespoons Worcestershire sauce
- 3 bay leaves
- 2 teaspoons black pepper
- 2 quarts beef broth
- 1/4 cup chopped scallion (green part only), for sprinkling
Directions
Heat oil in a dutch oven or large, heavy covered pot over high heat. Season ribs with Creole seasoning, patting it in well with your hands. When pot is nearly smoking add ribs without crowding them and sear on all sides until they form a brown crust. Do this in batches, if necessary. When all ribs have browned, add onions, celery and carrot; saute 1 minute to brown lightly. Stir in tomatoes, garlic, vinegar, Worcestershire sauce, bay leaves, pepper and enough broth to just cover ribs. Bring to a boil, reduce heat to gently simmering, cover and simmer until very tender, about 2 1/2 hours.
To serve, mound ribs in center of 4 plates, spoon sauce over and garnish with chopped scallion.
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By ccos
on January 04, 2012
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I su;bstituted red wine in place of the vinegar. We grilled the short ribs on the gas grill (high to brown and eliminated frying them in a dutch oven. OMG- these came out fantastic. No greasy mess to clean up. I made them in the morning and allowed them to simmer all day. The flavor was wonderful, meat fell off the bone. These have become a dinner party favorite. Yum!
By keahaja
Atlanta
on August 20, 2011
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I followed all of the instructions to a T. I like vinegar, but this was way too much for me. It overpowered the dish.
By CAO_1952
CALIFORNIA
on June 18, 2011
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Great recipe! It's easy and very forgiving. If I don't have all of the ingredients, it still works. Instead of red wine vinegar, I usually add red wine. I've made this many times and everyone loves it.
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