HSN_ElecWokmanual 2/28/08 12:58 PM Page 11
Recipes
Braised Beef Short Ribs
This wonderful dish is so easy to make and can be made several days ahead of time. It tastes better if made ahead making this a great dish for entertaining. I love to serve it with soft, cheesy polenta and a big salad.
Makes 4 - 8 servings
INGREDIENTS
8 meaty beef short ribs
2 tablespoons
2 large onions, chopped
2 large carrots, peeled and chopped
1 golden delicious apple, peeled, cored and chopped 1/3 cup garlic cloves, peeled
2 bay leaves
a few sprigs fresh thyme a few sprigs fresh sage
3 tablespoons tomato paste
2 cups red wine
3 cups beef stock or broth
METHOD
1Set the temperature probe on your wok to "High". Add oil until hot.
2Dredge the ribs in the flour, salt and pepper and add to wok in a single layer. (Do this in 2 batches if ribs are large.) Brown ribs on all sides. Turn heat to very low.
3Add remaining ingredients to pan and stir to combine. Cover and cook for 2 - 3 hours or until meat is
4After approximately 12 hours of refrigeration, peel off fat, being careful not to dislodge the bones from the ribs. Reheat, taste carefully and correct seasonings when ready to serve.
Recipe Courtesy, Marian Getz, Wolfgang Puck Chef
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