BRAISED SHORT RIBS

Recipe courtesy Emeril Lagasse

Show: The Essence of EmerilEpisode: Ribs

Rated: 5 stars out of 5Rate itRead users' reviews (29)

RECIPE
COMMENTS & REVIEWS(29)

Cook Time:
2 hr 45 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 2 hr 45 min
Total:: 3 hr 5 min

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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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Comments & Reviews

recipe BRAISED SHORT RIBS
Jaime Pompano Beach, FL 10-10-2009
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best short ribs made!!!!
Rated: 5 stars out of 5

This is the third short rib recipe, I have made. This is by far the best recipe. I have made a Sandra Lee short rib recipe... which is made in the slow-cooker and a Rachel Ray recipe made in the slow-cooker. NONE of these two recipes compare to this. This recipe is tasty and easy to make. My 5 year old daughter loved it. I made creamy corn polenta with it and it was very good! We made a gravy with the left over juice from the ribs with flour. The sauce was excellent. Try this recipe, you will love it!Read more
recipe BRAISED SHORT RIBS
Jon Huntington Beach, Cal., CA 08-21-2009
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Rockin' Ribs!
Rated: 5 stars out of 5

These turned out really good--flavorful and falling off the bone tender. The gravy was delicious with a great richness of... flavor, albeit a tad too thin and too much of it. Next time I'll use less beef broth and/or use a thickening agent, i.e. tomato paste (1-2 oz.), cornstarch, etc.).Read more
recipe BRAISED SHORT RIBS
Bernice Fort Belvoir, VA 08-12-2009
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Worth the Time!!!
Rated: 5 stars out of 5

Its does take some planning, but boy is it worth it. My picky eating kids even ate it!
recipe BRAISED SHORT RIBS
Ivy Paramus, NJ 05-12-2009
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Comfort food at it's best!
Rated: 5 stars out of 5

This recipe was absolutely yummy! I was shopping for a new recipe for braised ribs, because the ones I've tried lacked flavor... in them. I fell upon this one, and by far, this is the best recipe I've tried! The ribs just fall apart perfectly, the sauce was just amazingly tasty, and the carrots were so soft and tender! The only thing I did change, was I used salt and pepper to season the ribs instead of Creole seasoning, because I had none! But it still turned out fantastic! I do have a warning though, it can get spicy. But otherwise, it was just perfect!Read more
recipe BRAISED SHORT RIBS
Jodi Geismar, LA 04-27-2009
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Yum!
Rated: 4 stars out of 5

I used 4 pounds of ribs, olive oil, I skimmed off the excess fat, and then added a little roux to thicken it. I served it... with creamy, parmesan polenta and a salad. It was so good!Read more
recipe BRAISED SHORT RIBS
nicole Mount Laurel, NJ 01-01-2009
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So Tender
Rated: 5 stars out of 5

This was my first attempt at short ribs, and im happy i gave them a shot! They did take a while but well worth it. I... changed a couple things, instead of celery and carrots (since i didnt have them on hand) i threw in shallots along with the onion and tomatoes. The gravy is soooooo good! put it over mashed potatoes. but theres so much gravy left over, i would love to think of another use for it!Read more