Cooking with Kids Recipes
Oven-braised Short Ribs with Cinnamon and Molasses
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Makes: Serves 4 adults, 2 toddlers
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This slow but very easy braise melts the meat into a texture toddlers adore. Serve with mashed potatoes or pasta such as penne.
ingredients
| | Salt and pepper |
| 2 lb |
(1 Kg)
short ribs |
| 2 tbsp |
(30 mL)
olive oil |
| 2 tbsp |
(30 mL)
chopped garlic |
| ½ cup |
(125 mL)
chopped celery |
| 1 ½ cups |
(375 mL)
chopped onions |
| 1 tbsp |
(15 mL)
molasses |
| ¼ cup |
(50 mL)
tomato paste |
| 1 box |
(900 mL)
reduced sodium beef stock |
| | 2 bay leaves |
| | 1 cinnamon stick |
| 4 cups |
(1 L)
sweet potatoes, diced into 1-inch (5 cm) chunks |
directions
| 1. | Preheat oven to 350°F/180°C. |
| 2. | Season short ribs with salt and pepper. Heat oil in a large over-proof pot at medium and cook short ribs in a single layer (you may need to do this in 2 batches) until chestnut-brown, about 4 minutes per side. Transfer to a plate. Drain off all but 2 tbsp (30 mL) of the fat, and cook garlic, celery and onions at medium until soft, about 5 minutes. Add short ribs, molasses, tomato paste, stock, bay leaves and cinnamon. Bake covered in the oven for 1½ hours. |
| 3. | Remove from oven, add sweet potatoes and, if the braise seems dry, add up to 1 cup (250 mL) water or stock. Bake until sweet potatoes are tender and soft, about 20 minutes. Skim off fat now, or allow it to cool, refrigerate overnight, and then remove hardened fat. |
| 4. | To tempt toddlers: Simply remove meat from bones, shred into small pieces and mix with sweet potatoes, mashed potatoes or pasta. |
First published in Today's Parent's 07/2009 issue. © Rogers Media Publishing Inc.
Cooking with Kids
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