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Camel Milk Braised Short Ribs
Beef short ribs braised low and slow, with camel milk stirred into the finished braising liquid.
Beef & Lamb Mains · Special Occasion Cooking · Slow-Simmered Mains
What you need
Ingredients
- 3 lbs Bone-In Short Ribs
- Salt and Pepper, to taste
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 2 Carrots, chopped
- 2 cups Beef Stock
- 1 cup Red Wine
- 3/4 cup Camel Milk
Method
Instructions
- Preheat oven to 325°F. Season the short ribs and sear in olive oil until deeply browned on all sides.
- Sauté the onion and carrots in the same pot until softened.
- Add the stock and wine, bring to a simmer, and return the ribs to the pot.
- Cover and braise in the oven 2.5 to 3 hours, until fork-tender.
- Remove the ribs, skim excess fat from the braising liquid, remove from direct heat, and stir in the camel milk before serving over the ribs.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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