Braised Ribs

My friend, Giada, taught me how to make Braised Ribs back when I used to get to watch the Food Network every day. I miss those days. Why do we all have to work anyway?? We’ll ponder that another day. I have made them many times since. This is one of the husbands’ favorite dinners now. He’s always loved Country Style Ribs, but braising them is just the icing on the cake. It takes a lot of time, but it is well worth it. You can use beef short ribs, but using bone in country style ribs is the bomb! I love when your entire dinner is all in one pot too! The broth this creates is awesome so you’ll want to spoon that over the ribs and veggies. Save it, it's Delish!

 

 

Here’s how you can make this delicious dinner:

 

 

Ingredients
 

4-6 Country Style Ribs, bone in

2-3 celery ribs, largely diced

3-4 carrots, largely diced

1 cup chopped tomatoes

1 medium onion

2 cloves garlic

2 Tablespoons tomato paste

red wine (about 1/4-1/2 cup)

2 bay leaves

bunch fresh thyme

1 spring rosemary

1/8 teaspoon red pepper flakes

About 2 cups chicken stock

Olive oil

 

 

Directions

While you are chopping veggies, brown ribs on stove top in Dutch oven and remove.

Heat about 2 T olive oil in Dutch oven, then add diced celery, carrots, onion, tomatoes and sauté. Add 2 cloves garlic after veggies soften. Stir and add 2 T of tomato paste. Again, the squeeze tube is the best invention ever!

Once veggies have softened, deglaze with red wine, just a bit.  Sprinkle red pepper flakes over veggies, add bay leaves, thyme and rosemary. Add meat back to pot and pour in chicken stock until it is about half way up the meat. Do not cover it totally.

Bring to a simmer on stovetop then cover and put in 350 degree oven. Cook 2 hours with lid on.

Take it out and enjoy one of the best dinners of your life! Yes, it splatters and gets the Dutch oven all dirty, but it sure is worth it! So yummy!

Seriously Good Braised Chicken

Thank God I’m unemployed and have plenty of time to watch my friends on the Food Network! They give me wonderful ideas. I wonder if my future employer will mind if I watch a few hours of my friends, Giada, Guy and Ina, during the day. I’ll bring that up during my next interview. I’m sure they’ll be flexible. I’m willing to give up my time with GMA and Kelly so they should give up something too, right??

My friend, Giada, taught me how to make braised ribs and they have been a big hit around here, so I was thinking, what else can I prepare the same way? Well, thank goodness I’m practically a restaurant chef and came up with chicken thighs! We love the thighs because they are juicy and flavorful, but you could certainly use breasts or whatever you choose.  Now let’s get down to making my Braised Chicken.

Oh also, you’ll need a Dutch oven for this recipe. Giada told me  how much I needed one and she’s never led me astray!

Let's get started.....Put a little olive oil in the bottom of the Dutch oven, add the chicken and brown a few minutes on each side. When nicely browned remove chicken temporarily.

Now add the chopped veggies:

• 2 ribs celery
• 3-4 carrots
• 1 med onion
• 1-2 tomatoes, I only had one this time

Add more olive oil to the veggies if needed. I usually need a touch more. After the veggies have softened add 2 cloves of minced garlic and 2 T of tomato paste. If you haven’t found the tomato paste in the tube (like toothpaste), you don’t know what you are missing. It’s awesome. Just squeeze out what you need and stick the tube back in the fridge. Look for it!

After veggies are soft and you’ve added garlic and tomato paste, stir and let cook a minute or so, then deglaze with a little red wine. Just pour in about 1/2 c of red wine and get all the yummy bits off the bottom of the pan.

Now add the following:

a touch of red pepper flakes (about 1/4 t)

2 bay leaves

1 bunch of fresh thyme (about 5 sprigs)

1 sprig of fresh rosemary

Place the chicken back in the pan and pour chicken stock about half way up the meat. Of course, I had some homemade stock on hand. It really is more flavorful.

Bring to a simmer on the stovetop, then cover and put in a 350 degree oven and cook 1 1/2 hours. If you use larger chicken pieces (like breasts), you might need to cook for a few more minutes.

Take out and enjoy! No need to make any sides, everything you need is in the pot! Be sure to use some of the broth, it is so delicious. You might want to serve with rice just so you can pour on top! Yes, it is THAT good!!

Here's the finished product.....yummers!