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Recipe of Homemade Mo's Short Ribs

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Mo's Short Ribs

Before you jump to Mo's Short Ribs recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Have To Be Difficult.

Making the decision to eat healthily offers marvelous benefits and is becoming a more popular way of living. There are a number of diseases related to a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and hypertension. Everywhere you look, people are encouraging you to live a healthier lifestyle but but then, you are also being encouraged to rely on convenience foods that can affect your health in a bad way. In all probability, most people think that it takes too much work to eat healthily and that they will have to drastically change their way of life. Contrary to that information, people can alter their eating habits for the better by making some simple changes.

Initially, you must be very careful when you are shopping for food that you don't automatically put things in your shopping cart that you don't wish to eat. For example, if you have cereal for breakfast, do you ever check to see what the sugar and salt content is before purchasing? A great healthy option can be porridge oats which have been found to be good for your heart and can give you good sustainable energy daily. By mixing in fresh fruit, you can improve the flavor and, before you know it, you will have made a positive change to your diet.

As you can see, it is not hard to start making healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let's go back to mo's short ribs recipe. You can cook mo's short ribs using 12 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Mo's Short Ribs:

  1. Provide 4 of Beef Short Ribs.
  2. Take 2 of Shallots, thinly chopped.
  3. Get 1 of Carrot, cut in think round slices.
  4. Use 1 of Celery stalk, thin cut.
  5. Take 2 of Garlic cloves, peeled and smashed with the side of a chef knife.
  6. Use 5 leaves of fresh Sagen (en-chiffonade cut).
  7. Provide 2 sprigs of fresh Thyme.
  8. Prepare 6 oz. of Cabernet Sauvignon Wine (or Merlot).
  9. Take 1 Cup of Beef or chicken broth (if homemade).
  10. Prepare 2 Tsp of Hungarian Paprika.
  11. Prepare 1 TBSP of Worcestershire sauce.
  12. Get to taste of Salt-Pepper.

Instructions to make Mo's Short Ribs:

  1. First let me clarify: I said homemade chicken or beef broth because the broth they sell ready are often full of....well, stuff you shouldn't eat. If you don't have homemade broth, then just melt 1 beef bouillon in 2 cups of boiling water and use as needed..
  2. I assume you have done all the prep, so you have the ingredients chopped and ready to go. Rinse the ribs under warm water, pat dry and sprinkle with salt, fresh ground pepper, and the paprika on both sides..
  3. In a large pot, heat a little vegetable oil, about 2 tbsp; use high heat, we want to sear the ribs so they retain the juices. Drop the ribs in there and a few minutes per side should be enough, you wanted to brown. Remove, set aside and cover with a plate..
  4. In the same pan, you need to add some vegetable oil, heat it, and - still at medium-high heat add the carrots. After 3 minutes add shallots, celery, and garlic and cook about 5 minutes..
  5. Now add the ribs to the pan, the herbs, the Worcestershire sauce, and the half of the wine. Cover the pot and cook 5 minutes.
  6. Now that the flavors start getting incorporated, add the remaining wine, the broth (if you use the bouillon method, add just a cup) and turn the heat down to low. The lid at this point has to cover only about ¾ of the pot. We want the steam to go out and the food to breath..
  7. Cook for 2 hours at very low heat. Check the level of liquid and add broth/water as needed. Now, you should not need to add water because with a lid almost entirely con, the liquid should not consume quickly..
  8. Serve hot with some solid red wine, such as a Barbera d'Asti, a Barbaresco, or Rosso di Montalcino. If you don't like Italian wines, a Tempranillo Roja would fit this dish very nicely. If you want domestic wine, then I would pick some Pinot Noir from California or the NW over some American Cab..

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