Convert from .txt format to YAML, for recipe tags, etc.

[cookbook-data.git] / recipe / Braised_Short_Ribs

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+author: FoodNetwork 2008
+directions: 'Season each short rib generously with salt.  Coat a pot large enough
+  to accommodate all the meat and vegetables with olive oil and bring to a high
+  heat.  Add the short ribs to the pan and brown very well (all 6 sides), about
+  2 to 3 min. per side.  Do not overcrowd pan.  Cook in batches, if necessary.
+
+
+  Preheat oven to 375F.
+
+
+  While the ribs are browning, puree all the vegetables and garlic in a food processor
+  until it forms a coarse paste.  When the short ribs are very brown on all sides,
+  remove them from the pan.  Drain the fat, coat the bottom of same pan with fresh
+  oil and add the pureed vegetables.  Season the vegetables generously with salt
+  and brown until they are very dark and a crud has formed on the bottom of the
+  pan, approximately 5 to 7 min.  Scrape the crud and let it reform.  Add the wine
+  and scrape the bottom of the pan.  Lower the heat if things start to burn.  Reduce
+  the mixture by half.
+
+
+  Return the short ribs to the pan and add 2 C. water or until the water has just
+  about covered the meat.  Add the thyme bundle and bay leaves.  Cover the pan and
+  place in a preheated oven for 3 hours.  Check periodically during the cooking
+  process and add more water, if needed.  Turn the ribs over halfway through the
+  cooking time.  Remove the lid during the last 20 min. of cooking to let things
+  get nice and brown and to let the sauce reduce.  When done the meat should be
+  very tender but not falling apart.  Serve with braising liquid.'
+ingredient_blocks:
+- ingredients:
+  - amount:
+      alternatives: []
+      range_: null
+      units: Bone-In
+      value: '6'
+    name: Short Ribs (about 5¾ lb.)
+    note: null
+  - amount:
+      alternatives: []
+      range_: null
+      units: pinches
+      value: '6'
+    name: kosher salt
+    note: null
+  - amount:
+      alternatives: []
+      range_: null
+      units: pot
+      value: '1'
+    name: extra-virgin olive oil
+    note: null
+  - amount:
+      alternatives: []
+      range_: null
+      units: large
+      value: '1'
+    name: Spanish Onion, cut into ½” pieces
+    note: null
+  - amount:
+      alternatives: []
+      range_: null
+      units: ribs
+      value: '2'
+    name: Celery, cut into ½” pieces
+    note: null
+  - amount:
+      alternatives: []
+      range_: null
+      units: Carrots,
+      value: '2'
+    name: peeled, cut in half lengthwise, then cut into ½” pieces
+    note: null
+  - amount:
+      alternatives: []
+      range_: null
+      units: cloves
+      value: '2'
+    name: Garlic, smashed
+    note: null
+  - amount:
+      alternatives: []
+      range_: null
+      units: C.
+      value: 1½
+    name: Tomato Paste
+    note: null
+  - amount:
+      alternatives: []
+      range_: null
+      units: C.
+      value: 2-3
+    name: Hearty Red Wine
+    note: null
+  - amount:
+      alternatives: []
+      range_: null
+      units: C.
+      value: '2'
+    name: Water
+    note: null
+  - amount:
+      alternatives: []
+      range_: null
+      units: Bunch
+      value: '1'
+    name: Fresh Thyme, tied with kitchen string
+    note: null
+  - amount:
+      alternatives: []
+      range_: null
+      units: null
+      value: '2'
+    name: Bay Leaves
+    note: null
+  name: null
+name: Braised Short Ribs
+source: null
+tags: null
+url: null
+yield_: 8 servings