Braised Short Ribs with Carrots and Cumin

This is the kind of homey French foodmeaty short ribs and carrot chunks slowly simmered with only a handful of other ingredientsthat the average Parisian, often too busy to cook, is happy to discover is the plat du jour in his or her neighborhood bistro. The generous measure of cumin, a reflection of the influence of North African immigration on Parisian cuisine, heightens the natural sweetness of the carrots, workhorses of the French kitchen. Serve the short ribs and vegetables in shallow soup plates, with the rich sauce ladled over the top.The dish is even better if served the next day. Let cool to room temperature, then cover and refrigerate overnight. The next day, lift the solidified fat from the surface and discard. Rewarm the ribs, carrots and sauce over medium heat and serve.
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