Braised Short Ribs with Potatoes and Apples Risotto Style

Braised Short Ribs with Potatoes and Apples Risotto Style
Photo by Lara Ferroni

Ingredients

  • 2 medium Granny Smith apples
  • 3 medium onions
  • ½ cup chicken stock or low-sodium chicken broth
  • ½ cup olive oil
  • 2 large Yukon Gold potatoes
  • 3 medium celery stalks
  • 1 medium onion
  • + 17 more ingredients
    • 2 large Granny Smith apples
    • 1 teaspoon fine sea salt
    • ½ cup dry white wine
    • 4 bay leaves
    • 6 (10-ounce) bone-in beef short ribs
    • 8 ounces tomato purée
    • 2 tablespoons unsalted butter
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon freshly ground black pepper
    • 10 cups chicken stock or low-sodium chicken broth
    • 2 cups dry red wine
    • 2 ounces Parmesan cheese, finely grated (about 1/2 cup)
    • 1 lemon
    • 1 head garlic
    • 4 cloves garlic
    • ½ teaspoon fine sea salt
    • 3 medium carrots

Pat the short ribs dry and place in a large bowl. Sprinkle with 1/2 teaspoon salt. Cover and refrigerate 24 hours. Position a rack in the middle of the oven and preheat to 325°F. In a heavy, large ovenproof pot over moderately high heat, heat 1/4 cup olive oil until smoking. Working in 2 batche...

View full recipe at Epicurious

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