Recipe By :ESSENCE OF EMERIL SHOW #EE062
Serving Size : Preparation Time :
Categories :New Text Import
Amount Measure Ingredient -- Preparation Method
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2 tablespoons vegetable oil
2-1/2 pounds short ribs, -- cut into individual ribs
2 tablespoons Creole seasoning
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrot
1 cup peeled, seeded & chopped tomatoes
2 tablespoons chopped garlic
1/2 cup red wine vinegar
2 tablespoons Worcestershire sauce
3 bay leaves
2 teaspoons black pepper
2 quarts beef broth
1/4 cup chopped scallion (green part only), --
for sprinkling
Heat oil in a dutch oven or large, heavy covered pot over high heat.
Season ribs with Creole seasoning, patting it in well with your
hands. When pot is nearly smoking add ribs without crowding them and
sear on all sides until they form a brown crust. Do this in batches,
if necessary. When all ribs have browned, add onions, celery and
carrot; saute 1 minute to brown lightly. Stir in tomatoes, garlic,
vinegar, Worcestershire sauce, bay leaves, pepper and enough broth to
just cover ribs. Bring to a boil, reduce heat to gently simmering,
cover and simmer until very tender, about 2-1/2 hours.
To serve, mound ribs in center of 4 plates, spoon sauce over and
garnish with chopped scallion.
