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Before you jump to Mo's Short Ribs recipe, you may want to read this short interesting healthy tips about Here Are A Few Basic Explanations Why Eating Apples Is Good.
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We hope you got insight from reading it, now let’s go back to mo's short ribs recipe. You can cook mo's short ribs using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare Mo's Short Ribs:
- Get 4 Beef Short Ribs
- Use 2 Shallots, thinly chopped
- Prepare 1 Carrot, cut in think round slices
- Get 1 Celery stalk, thin cut
- You need 2 Garlic cloves, peeled and smashed with the side of a chef knife
- Take 5 leaves fresh Sagen (en-chiffonade cut)
- Use 2 sprigs fresh Thyme
- Prepare 6 oz. Cabernet Sauvignon Wine (or Merlot)
- Get 1 Cup Beef or chicken broth (if homemade)
- Use 2 Tsp Hungarian Paprika
- You need 1 TBSP Worcestershire sauce
- Take to taste Salt-Pepper
Steps to make Mo's Short Ribs:
- First let me clarify: I said homemade chicken or beef broth because the broth they sell ready are often full of….well, stuff you shouldn't eat. If you don't have homemade broth, then just melt 1 beef bouillon in 2 cups of boiling water and use as needed.
- I assume you have done all the prep, so you have the ingredients chopped and ready to go. Rinse the ribs under warm water, pat dry and sprinkle with salt, fresh ground pepper, and the paprika on both sides.
- In a large pot, heat a little vegetable oil, about 2 tbsp; use high heat, we want to sear the ribs so they retain the juices. Drop the ribs in there and a few minutes per side should be enough, you wanted to brown. Remove, set aside and cover with a plate.
- In the same pan, you need to add some vegetable oil, heat it, and - still at medium-high heat add the carrots. After 3 minutes add shallots, celery, and garlic and cook about 5 minutes.
- Now add the ribs to the pan, the herbs, the Worcestershire sauce, and the half of the wine. - Cover the pot and cook 5 minutes
- Now that the flavors start getting incorporated, add the remaining wine, the broth (if you use the bouillon method, add just a cup) and turn the heat down to low. The lid at this point has to cover only about ¾ of the pot. We want the steam to go out and the food to breath.
- Cook for 2 hours at very low heat. Check the level of liquid and add broth/water as needed. Now, you should not need to add water because with a lid almost entirely con, the liquid should not consume quickly.
- Serve hot with some solid red wine, such as a Barbera d'Asti, a Barbaresco, or Rosso di Montalcino. If you don't like Italian wines, a Tempranillo Roja would fit this dish very nicely. If you want domestic wine, then I would pick some Pinot Noir from California or the NW over some American Cab.
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