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6 hour Braised Short Ribs, “Pot Roast” Style
6 each 8-10 oz. bone-in beef short ribs
1 medium onion, sliced
1 medium carrot, peeled and chopped
2 celery stalks, chopped
2 cloves garlic, roughly chopped
8 oz. tomato paste
1 bay leaf
½ tsp. dried thyme
3 tbsp. oil
½ tsp. salt
2 tsp. black pepper
beef broth to cover the ribs, about 4 cups
¼ cup raisins
6 tbsp. flour
4 oz. peeled pearl onions
3 tbsp. flat leaf parsley, chopped
- Preheat the West Bend® Platinum Edition™ Non-Stick Electric Skillet to 400°F and heat the oil. Brown the ribs on all sides, remove from the pan, reserve.
- Add the carrots, celery, onion, and garlic to the pan and caramelize lightly. Add the tomato paste, salt and pepper and cook stirring slowly for 3 more minutes. Stir in the flour, then add the broth, thyme, bay leaf, and the browned short ribs, reduce the heat to 200°F and cover.
- Simmer for 3 hours and turn the ribs over. Cover and cook for another 2 hours. Add the pearl onions and simmer for one hour longer.
Makes 6 servings.