Braised Short Ribs with Clamato Glaze
A hearty, comforting dish featuring tender short ribs smothered in a rich, tangy Clamato glaze.
Ingredients
- ●1.5 kg Short ribs
- ●2 tablespoons Olive oil
- ●1 large Onionchopped
- ●2 large Carrotspeeled and chopped
- ●2 stalks Celerychopped
- ●4 cloves Garlicminced
- ●1 cup Braisered wine
- ●2 tablespoons Tomato paste
- ●1 cup Clamato
- ●1 teaspoon Dried thymedried
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the short ribs with salt and black pepper.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat.
- 4
Sear the short ribs until browned on all sides, about 5 minutes.
- 5
Remove the short ribs from the pot and set aside.
- 6
Add the chopped onion, carrots, and celery to the pot and cook until the vegetables are softened, about 5 minutes.
- 7
Add the minced garlic and cook for an additional minute.
- 8
Add the braise, tomato paste, Clamato, and dried thyme to the pot.
- 9
Return the short ribs to the pot and bring the mixture to a boil.
- 10
Transfer the pot to the preheated oven and braise the short ribs for 2.5 hours, or until tender.
- 11
Remove the pot from the oven and let it cool slightly.
- 12
Strain the sauce and discard the solids.
- 13
Skim any excess fat from the surface of the sauce.
- 14
Serve the short ribs with the Clamato glaze spooned over the top.