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Inner Chef Culinary Word of the Day

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SmallLogoInner Chef Culinary Word of the Day & Recipes:

Braise: (1) To cook covered in a small amount of liquid, usually after a preliminary browning. (2)  To cook (certain veggies) slowly in a small amount of liquid without preliminary browning.


Braised Short Ribs


12 short rib sections (10 oz. each)

4 oz. oil

5 oz. onion, medium dice

2 ½ oz. celery, medium dice

2 ½ oz. carrot, medium dice

2 ½ oz. bread flour

1 ¼ oz. brown stock

2 ½ oz. tomato purée

1-2 bay leaves

Salt and pepper to taste


  1. Dry the meat so it will brown more easily.
  2. Heat the oil in a heavy pan until very hot. Brown the meat well on both sides. Remove the meat and set aside.
  3. Add the onion, celery, and carrot to the fat in the pan and sauté until browned.
  4. Stir in the bread flour to make a roux. Cook until the roux is browned.
  5. Stir in the stock and tomato purée and simmer until the sauce thickens. Add the bay leaves and season with salt and pepper.
  6. Return the short ribs to the pan. Cover and braise in the oven at 300° until tender, about 2 hours.
  7. Transfer the short ribs to a platter.
  8. Strain the sauce (optional). Degrease. Adjust the seasoning and consistency and pour over the short ribs.






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