Le Creuset Giveaway Finalist: Braised Short Ribs

One of five finalists in the Metrocurean Le Creuset One-Pot Giveaway ...

The recipe: Braised Short Ribs (with a kick)

The finalist:
Teresa has a food blog inspired by her love of Le Creuset — Le Culinary Creusette
— except she still doesn't own one. "I'm originally from Texas, but I
have one parent who moved here from South America, so the recipes I
make are a mix of Southern, Tex-Mex and Peruvian recipes in my arsenal.
I started blogging in June because I wanted to share the recipes I was
finding with my friends and family, and stuck with it because it's
been fun."

Teresa writes:
The longer you set this simmer in the oven the better — it's a great
one-dish meal! The rotel really gives the meat a subtle kick, especially
after three hours of braising!

1 package 5-6 bone-in short ribs

1 t. allspice

2 T. flour

1 large onion, finely diced

2 celery ribs, finely diced

2 large carrots, finely diced

2 cloves garlic, finely diced

2 cans Rotel tomatoes (10 oz. each)

1 can tomato paste (8 oz.)

2 cups hearty red wine

2 cups chicken stock (if needed)

2 t. thyme

2 bay leaves

1. Coat an oven-safe dutch oven with olive oil and bring to a high
heat. Salt spare ribs, combine allspice and flour and coat the ribs on
all sides. Add ribs to the pan and brown, 2-3 minutes per side, and

2. Add onion, celery, carrots, and garlic to pan,
season with salt, and cook 5-7 minutes. Add in tomatoes, cook another 5
minutes. Add in the wine, lower the heat to medium, and reduce the
mixture by half--usually about 30 minutes. Preheat the oven to 350

3. Return the ribs to the oven and add in enough
chicken stock to just cover the ribs. (If your mixture is still watery,
you can skip adding in the stock--but feel free to add more as it's
cooking to keep it moist). Cover and place in the oven for 2 hours,
uncovered for the last 30 minutes. When done the meat should be tender,
but not falling apart.

4. Serve ribs and braising liquid
together. Also, placing the dish on baked polenta, mashed potatoes or
something else that can sop up the braising liquid is a nice touch — and
easy to create when you're waiting for it to cook.

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