MOLASSES BRAISED SHORT RIBS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F. Brush bell pepper with grapeseed oil (reserving the rest of the oil) and roast in oven until charred, about 15 minutes. Remove from oven and place in a covered container or a plastic bag to sweat. Allow oven heat to drop to 350 degrees F.
- Season short ribs with salt and pepper. Heat remaining 2 tablespoons of grapeseed oil in a large saute pan with a lid. Sear short ribs on all sides and remove to a utility platter. In the same pan, saute celery, carrots, and onion until the onion turns translucent. Add beef stock, tomato paste, molasses, rosemary, and thyme, and stir to combine. Return short ribs to pan, cover with a lid or foil and braise at 350 degrees F until the meat falls from the bone, about 1 to 1 1/2 hours.
- While the short ribs are braising, peel the roasted bell pepper and cut julienne.
- Remember to use an oven mitt when you remove the pan from the oven.
- Remove rib meat and bones to a utility platter. Strain the pan juices into a bowl and then return them to the pan over medium-high heat. Create a slurry by whisking 2 tablespoons water into a small bowl of the cornstarch. Whisk the slurry into the pan juices and allow the mixture to thicken.
- Arrange rib meat on a platter and spoon sauce over. Garnish with julienned roasted peppers, and sprinkle with parsley leaves.
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Dasarath Raketh
d_raketh@hotmail.comThis is the best short rib recipe I've ever tried. The molasses gives the meat a wonderful flavor and the sauce is to die for.
Burning Bodies
b-bodies@gmail.comThis recipe was a bit too complicated for me. I ended up burning the short ribs.
Khalid Sadid
s.k7@yahoo.comThese short ribs were so good! The meat was so tender and the sauce was flavorful. I will definitely be making this recipe again.
Jjl Rowe
rowej26@hotmail.comI've tried this recipe a few times and it's always a winner. The short ribs are fall-off-the-bone tender and the sauce is amazing.
Kaol Mark
mark_kaol91@yahoo.comThis recipe is easy to follow and the short ribs always turn out delicious. I highly recommend it.
ihtasham ramzan
ihtashamr100@yahoo.comI love this recipe! The short ribs are always so tender and juicy. I usually serve them with mashed potatoes and green beans.
Alisha Ryan
alisha89@yahoo.comThis is a great recipe for a special occasion. The short ribs are impressive and always a hit with guests.
Ikram Rana
ikram@yahoo.comI followed the recipe exactly and the short ribs turned out perfect. They were tender and flavorful.
Swalik Suarez
s48@yahoo.comThe short ribs were a bit tough, but the flavor was good.
katri katrina
k.k@yahoo.comThis recipe was a bit too sweet for my taste. I would recommend using less molasses next time.
Smart Hero
s53@gmail.comThe short ribs were delicious! The molasses gave them a wonderful flavor. I will definitely be making this recipe again.
Rediet Mulugeta
m_rediet@gmail.comThese short ribs were easy to make and turned out amazing! The meat was so tender and flavorful. I will definitely be making this recipe again.
Md Sagor Mia
mds@aol.comI've made this recipe several times and it always turns out great. The short ribs are always tender and juicy, and the sauce is delicious. I like to serve them with roasted vegetables and mashed potatoes.
Udekwe Prince collins
collinsu24@aol.comThese short ribs were fall-off-the-bone tender and packed with flavor. The molasses gave them a lovely sweet and tangy glaze. I served them over mashed potatoes and green beans, and it was a hit with the whole family.