Ingredients with Measurements:
- 4 beef short ribs
- 2 cups of Tkemali sauce
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 cups of beef broth
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Tongs
Step-by-step instructions:
1. Preheat your oven to 350°F.
2. Season the beef short ribs with salt and pepper on all sides.
3. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
4. Add the beef short ribs and sear them on all sides until browned, about 3-4 minutes per side. Remove the beef short ribs from the pot and set them aside.
5. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent, about 3-4 minutes.
6. Add the Tkemali sauce and beef broth to the pot and stir to combine.
7. Return the beef short ribs to the pot and spoon some of the sauce over them.
8. Cover the pot with a lid and transfer it to the preheated oven.
9. Braise the beef short ribs for 2-3 hours, or until they are tender and falling off the bone.
10. Remove the pot from the oven and let the beef short ribs rest for 10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 520
Fat per serving: 32g
Carbohydrates per serving: 12g
Protein per serving: 44g
Substitutions for ingredients:
- You can use any type of short ribs for this recipe, such as pork or lamb.
- If you don't have Tkemali sauce, you can substitute it with a mixture of plum sauce, vinegar, and spices.
Variations:
- You can add vegetables such as carrots, potatoes, or mushrooms to the pot to make it a one-pot meal.
- You can use different types of sauces or marinades to braise the beef short ribs, such as barbecue sauce or soy sauce.
Tips and tricks:
- Make sure to sear the beef short ribs before braising them to lock in the flavor and juices.
- Use a heavy-bottomed pot or Dutch oven to ensure even cooking and prevent burning.
- Let the beef short ribs rest for 10 minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the beef short ribs in a microwave-safe dish and heat on high for 2-3 minutes, or until heated through.
Presentation ideas:
- Serve the beef short ribs on a bed of mashed potatoes or polenta.
- Garnish with fresh herbs such as parsley or cilantro.
Garnishes:
- Fresh herbs such as parsley or cilantro.
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Mashed potatoes
- Polenta
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the beef short ribs are tough, they may need to be braised for longer. Check them every 30 minutes until they are tender.
Food safety advice:
- Make sure to cook the beef short ribs to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Tkemali is a sour plum sauce that is a staple in Georgian cuisine. It is often used as a marinade or dipping sauce for meat dishes.
Flavor profiles:
- The beef short ribs are savory and tender, with a tangy and slightly sweet flavor from the Tkemali sauce.
Serving suggestions:
- Serve the beef short ribs with a glass of red wine for a complete meal.
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Region: Georgian