Ingredients: |
Ingredients: 5 lbs beef short ribs
salt and pepper
2 Tbsp canola oil
1 cup chopped yellow onion
1/2 cup chopped carrot
3/4 cup chopped celery
2 Tbsp tomato paste
2 Tbsp unbleached all purpose flour
1 cup hearty red wine
1 1/2 cups beef stock ( the best you can get)
6 medium russet or yukon gold potatoes, peeled and halved
3-4 medium yellow onions, quartered
4 large carrots, cut into 1 1/2 inch pieces
1/2 lb green beans, trimmed and cut into 1/2 lenths
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Directions: |
Directions:pre heat oven to 350º
season the short ribs with salt and pepper on both sides
in oil in a dutch oven over hi heat till very hot
in batches, add the short ribs in single layer and brown on both sides
remove the ribs and discard all but 2 Tbsp of the fat
add the onion, carrot and celery to dutch oven and cook over low heat till tender, about 15 to 20 minutes
add the tomato paste, stir and cook until reduced and darkened, about 4-5 minutes
add the flour and stir till fully combined with the veggies, cook another 3-4 minutes stirring continuously
add the wine, scrapping up any brown bits on the bottom of pot
reduce the wine over medium heat by three quarters
then add the short ribs, pour the stock over the ribs, and simmer over low heat until the liquid is again by three quarters, about another 15 minutes
Place the the pot, uncovered in oven and roast until the ribs are about 80% done, 1 -1 1/2 hours
add the potatoes, quartered onions and carrot pieces to the pot, return to the oven, uncovered and cook until the veggies and ribs are tenter
add the green beans and cook until they are tender, another 10 minutes or so
remove pot from oven and transfer meat to large platter, surround it with the veggies, pour some of the sauce over meat
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This recipe for short ribs is from