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Chef's Quick Tip: Braised Short Ribs

This week, Chef Kevin O’Neil of EP Local & An EP Experience catering shows Tina Redwine how to make ribs.

News 12 Staff

Nov 23, 2020, 3:49 PM

Updated 1,302 days ago


This week, Chef Kevin O’Neil of EP Local & An EP Experience catering shows Tina Redwine how to make ribs. 
Braised Short Ribs
3lbs of Local Short Rib Bone-in (Custom Meat in Fairfield)
One cup of carrots (Rough Chop)
Once cup of Celery (Rough Chop)
2 tablespoons of chopped garlic
One cup of ketchup
One cup of Brown Sugar
Three sprigs of thyme
1 tablespoon Worcestershire
2 1/2 qt of beef Stock
5 bay leaves
In a medium mixing bowl add beef stock, Worcestershire sauce, brown sugar, ketchup and whisk all ingredients until well combined. Season generously the short rib with kosher salt and fresh cracked black pepper & chopped garlic. Place chopped vegetables in a roasting pan and rest the meat on top. Completely cover the meat with braising liquid. Cover with parchment paper and foil and roast in oven at 375 for 4 1/2 hours until tender. Remove from stove to cool down in its liquid for maximum flavor.

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