Bistro-Style Short Ribs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 tbsp. extra-virgin olive oil
4 lbs short ribs, in 1 long piece or at least in pairs
salt and pepper
1 medium onion, chopped
2 carrots, chopped
1 large tomato, quartered
3 stalks celery, diced
1/2 head garlic, peeled
1/4 bunch fresh thyme
1 1/2 cups dry red wine
2 cups low-sodium, organic beef stock
4 tbsp. flat-leaf (Italian) parsley, chopped
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Directions: |
Directions:Season ribs, drizzle with olive oil and brown on all sides.
Place the onion, garlic, celery, carrot and tomato in a food processor and blend until you reach a consistent, smooth pulp.
Heat 3 tbsp olive oil in a large Dutch oven, add the thyme to infuse the oil. Next add the vegetable pulp and season to taste. Cook for about 10 minutes. Pour in the red wine and stock and bring to a boil. Using tongs take the ribs and nestle them into the braising mix; the liquid should just about cover the meat. Place the lid loosely on top, reduce heat to a simmer and cook until the meat is very tender, approx. 2 1/2 to 3 hours.
When the ribs are about finished, remove 1 to 2 cups of liquid and strain into a small saucepan over medium-high heat. Heat the sauce until slightly reduced and thickened, about 5 minutes. |
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Number Of
Servings: |
Number Of
Servings:4 to 6 |
Preparation
Time: |
Preparation
Time:30 minutes. |
Personal
Notes: |
Personal
Notes: Foodnetwork.
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