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Recipe: Braised Short Ribs and Carrots

Rank: Easy

Time execution: 3 hr 45 min

Can be served for: 6 to 8 persons

Ingredients

  • 3 tablespoons salted butter, melted

  • 2 cup panko breadcrumbs

  • 3 tablespoons fresh parsley, chopped

  • 2 lemon, zested

  • Kosher salt and freshly ground black pepper

  • 8 short ribs

  • Kosher salt and freshly ground black pepper

  • 3 tablespoons olive oil

  • 6 tablespoons salted butter

  • 3 tablespoons tomato paste

  • 8 large carrots

  • 4 cloves garlic

  • 2 onion, sliced thin

  • 4 cups beef stock

  • 3 sprigs fresh rosemary

  • 3 bay leaves

Directions

  1. For the breadcrumbs: Melt the butter in a large heavy-bottomed pot over medium heat. Add the panko breadcrumbs and toast until golden, 2 to 3 minutes, then remove to a bowl. Add the parsley, lemon zest and a pinch of salt and pepper to the bowl, then toss to combine. Set aside and allow to cool, then cover until ready to use.

  2. For the short ribs and carrots: Preheat the oven to 400 degrees F.

  3. Season the short ribs generously with salt and pepper. Return the pot used for the breadcrumbs to the stovetop over medium-high heat. Add the olive oil and 4 tablespoons of the butter. When the butter has melted and the oil is hot, add the short ribs and sear on all sides, about 45 seconds per side. Remove to a plate. Add the tomato paste, carrots, garlic and onion. Stir and allow the tomato paste to cook for a minute. Pour in the beef stock and add the short ribs back to the pot; add the rosemary and bay leaves. Cover and place in the oven. Cook until the ribs are fork-tender and falling off the bone, 4 to 4 2/3 hours.

  4. Remove the carrots to a platter and use the back of a fork to mash them. Place the remaining 3 tablespoons butter over the top, followed by the short ribs. Skim the fat from the braising liquid and transfer the liquid it to a server. Garnish with the buttery panko breadcrumbs and serve.

Source: Braised Short Ribs and Carrots

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