This recipe for rib is provided by Shawn Darling from Windsor, California. It is slow-cooked in root beer soup and goes well with mashed potatoes. The recipe was sourced from Daily Food in December 2009. The total time for preparation is 4 hours and 25 minutes, and it serves 6 people. The ingredients include 4.5 pounds of short ribs cut into 4-inch pieces, coarse salt and pepper, 3 tablespoons of vegetable oil (more as needed), 2 medium yellow onions cut into 1-inch wedges, 3 large celery stalks cut into 1.5-inch pieces, 2 small carrots cut into 1.5-inch pieces, 1 head of garlic cut in half, 10 sprigs of thyme, 2 bay leaves, 1 sprig of rosemary, 1/2 teaspoon of crushed fennel seeds, 2 whole star anise, 3.5 cups of low-sodium beef broth, and 2 cups of high-quality root beer.
To prepare, preheat the oven to 275 degrees Fahrenheit. Generously season the ribs with salt and pepper. Heat the oil in an 8-quart Dutch oven or heavy pot. Brown the ribs on all sides in batches, about 20 minutes total. If the oil gets too dark during browning, discard and add more oil (do not wipe the pot clean). Transfer the ribs to a plate and pour out all the fat from the pot except for 2 tablespoons.
Add the onions, celery, carrots, garlic, thyme, bay leaves, rosemary, fennel seeds, and star anise. Cook, scraping up any browned bits, until the onions are soft, about 5 minutes. Return the ribs to the pot and add the beef broth and root beer. Bring to a rapid boil, cover, and transfer to the oven.
Cook until the meat is tender enough to be pierced easily with the tip of a paring knife, about 3 hours. (Store, refrigerate, for up to 4 days.) Using a slotted spoon, transfer the ribs to a large, straight-sided sauté pan. Skim and discard any fat from the cooking liquid. Strain the liquid through a fine-mesh sieve into the sauté pan; discard the solids. Boil over medium-high heat until the liquid is reduced by half, about 20 minutes. Continue cooking,
27.04.2023 @ 02:47
This recipe for rib is provided by Shawn Darling from Windsor, California. It is slow-cooked in root beer soup and goes well with mashed potatoes. The recipe was sourced from Daily Food in December 2009. The total time for preparation is 4 hours and 25 minutes, and it serves 6 people. The ingredients include 4.5 pounds of short ribs cut into 4-inch pieces, coarse salt and pepper, 3 tablespoons of vegetable oil (more as needed), 2 medium yellow onions cut into 1-inch wedges, 3 large celery stalks cut into 1.5-inch pieces, 2 small carrots cut into 1.5-inch pieces, 1 head of garlic cut in half, 10 sprigs of thyme, 2 bay leaves, 1 sprig of rosemary, 1/2 teaspoon of crushed fennel seeds, 2 whole star anise, 3.5 cups of low-sodium beef broth, and 2 cups of high-quality root beer.
To prepare, preheat the oven to 275 degrees Fahrenheit. Generously season the ribs with salt and pepper. Heat the oil in an 8-quart Dutch oven or heavy pot. Brown the ribs on all sides in batches, about 20 minutes total. If the oil gets too dark during browning, discard and add more oil (do not wipe the pot clean). Transfer the ribs to a plate and pour out all the fat from the pot except for 2 tablespoons.
Add the onions, celery, carrots, garlic, thyme, bay leaves, rosemary, fennel seeds, and star anise. Cook, scraping up any browned bits, until the onions are soft, about 5 minutes. Return the ribs to the pot and add the beef broth and root beer. Bring to a rapid boil, cover, and transfer to the oven.
Cook until the meat is tender enough to be pierced easily with the tip of a paring knife, about 3 hours. (Store, refrigerate, for up to 4 days.) Using a slotted spoon, transfer the ribs to a large, straight-sided sauté pan. Skim and discard any fat from the cooking liquid. Strain the liquid through a fine-mesh sieve into the sauté pan; discard the solids. Boil over medium-high heat until the liquid is reduced by half, about 20 minutes. Continue cooking,