Braised beef ribs with onion and carrot. Chop the carrots and onion. while the meat rests at room temperature. In a large, oven safe pot with a lid, heat one tablespoon of oil over medium high heat. Sauté carrots and onion, then remove them to a plate.
Braised beef ribs with onion and carrot instructions. High heat, stir fried the onion, garlic cloves, spring onion, chilli (optional). Put the beef into the pot, keep stir frying. You can cook Braised beef ribs with onion and carrot using 15 ingredients and 4 steps. Here is how you cook it.
Ingredients of Braised beef ribs with onion and carrot
- It’s 1 of onion (chopped in a large piece).
- It’s 1 of carrot (chopped in cube).
- Prepare 1 of spring onion.
- Prepare 2-3 of garlic cloves (sliced).
- It’s 1 of chilli (optional).
- Prepare of Beef ribs (cubes).
- Prepare of Black pepper.
- It’s 1 tablespoons of sugar.
- You need 1.5 tablespoons of salt.
- You need of Cooking wine.
- Prepare of Sesame oil.
- It’s of Sauce.
- Prepare 2 tablespoons of oyster sauce.
- Prepare 1 tablespoon of soy sauce.
- You need 2-3 cups of water.
Carrots added, add some black pepper and salt and stir frying for a while. You've got braised beef roast, carrots, onions, garlic, and seasonings braised in some good 'ol beef broth and red wine (don't want to use wine just sub extra beef broth). This is the comfort food that your soul craves. You can store the leftovers in the same pot in the fridge- so possibly hardly any cleanup for tonight's meal.
Braised beef ribs with onion and carrot step by step
- Prepare the beef ribs with the seasonings, stay for at least 1 hour.
- High heat, stir fried the onion, garlic cloves, spring onion, chilli (optional).
- Put the beef into the pot, keep stir frying. Carrots added, add some black pepper and salt and stir frying for a while..
- Adding the sauce (oyster sauce and soy sauce), stir fry a bit, put the water, just cover the food. Lid on and turn to low heat. Stay around 45 mins. (Keep checking and see if the pot is running out of water)..
Heat the oil or shortening in a Dutch oven over high heat; brown short ribs on all sides. Add beef broth to the pot. Discard the thyme sprigs and bay leaf. Using a slotted spoon, transfer the short ribs and carrots to individual bowls. Skim the fat off the sauce.
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