Page 42 - CRCCE0923

Chef’s Recipe

From the Kitchen of

Chef Udo Mueller

at Coral Ridge Country Club

Braised Beef Short Ribs

Serves 4

Amount Measure Ingredient/Prep Method
4 each beef short rib, bone in

1 cup onion, chopped
½ cup carrot, chopped
½ cup celery, chopped
4 cloves garlic, minced
2 Tbsp tomato paste
1 ½ cup red wine
1 sprig rosemary
3 cups beef broth
flour

Preheat oven to 300 F
Preparation:

Season ribs with salt and pepper, flour dust and arrange
bone-side up in roasting pan and sear ribs until they are
browned, Transfer ribs to paper towel-lined plate.
Cook onion, carrot and celery until lightly browned, about
5 minutes. Add garlic and tomato paste and cook another
minute. Lightly flour dust the vegetables, add broth, wine,
rosemary and ribs to pot and bring to simmer.
Cover pot and transfer to oven. Cook until sauce is slightly
thickened and ribs are completely tender, about 2 ½ hours.
Remove the ribs and set aside. Strain and skim sauce.

40 CORAL RIDGE COUNTRY CLUB ESTATES COMMUNITY ASSOCIATION

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