基本上, 這就是西餐廳的紅酒燉牛肋排. 你也可以換成紅酒燉牛膝. 很香 - 因為有紅酒, 很濃醇, 因為是高湯加上牛骨去燉煮 (一杯酒, 兩杯高湯, 一杯清水). 現代人可以用電鍋或slow cooker(中文是? 總之是賣滷肉飯用的那種陶瓷內鍋的電鍋.)去燉. 或者, 我沒有電子燉鍋, 就用壓力鍋.

看電視學的 (Food Network, Sandra Lee), 沒有紅酒就用紹興酒, 沒有 all seasoning salt就用中式滷包替代, 高湯, 洋蔥, 西洋芹與紅蘿蔔是不能少的. 很簡單, 先煎肉的步驟是很重要的. 先用中大火把肉煎到邊緣有一點點焦的感覺.

今天去買了牛小排, 沒有香料, 就用中式滷包加上香葉(Bay Leaf)替代. 壓力鍋唧唧聲開始煮20分鐘就可以了! 煮點麵, 拌著吃, 應該也很不錯. 我家小猴小狗不吃辣不愛豆瓣醬, 這就是他們最愛的家傳牛肉麵!

以下是英文做法:

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2 table spoon oliver oil

8 short ribs

salt & black pepper

1 large onion, thickly sliced

1 (12-oz) bab baby carrots

1 cup celery, thickly sliced, about 2 stalks

1 teaspoon minced garlic

2 teaspoons smoked paprika

2 teaspoons smoked ground black pepper

1 1/2 teaspoons all-purpose seasoning salt

1 cup red wine

1 (10.5 Oz) beef stock

1. heat olive oil in a large saute pan over high heat

2. season short ribs with salt and pepper, sear the short ribs on alll sides until brown and caramelized.

3. In the bottom of a 5-quart slow cooker place the onions, carrots, celery and garlic. Then add smoked paprika, smoked ground black pepper, and all-purpose seasoning salt. Pour in red wine and beef stock. Place short ribs, meat side up, on top of vegetables. Cover and cook on LOW setting for 8 hours.

4. Strain and defat the cooking liquid. Serve as sauce on the side.