Ingredients: |
Ingredients: 3 pounds of bone-in beef short ribs, cut crosswise into 2- inch pieces...
Kosher salt and fresh ground black pepper...
3 T vegetable oil...
1 medium onion, chopped...
1 mediumheat oven to 350 carrot, peeled and chopped...
1 celery stalk, chopped...
2 T all-purpose flour...
1 T tomato paste...
4 cups low-sodium beef broth or stock, I use stock, better flavor, I believe...
5 sprigs of flat-leave parsley...
4 sprigs of thyme...
2 sprigs of oregano...
2 sprigs of Rosemary...
2 fresh bay leaves, can use dry if need be...
4 cloves of smashed garlic...
2/3 cup good red wine...
|
Directions: |
Directions:Heat oven to 350º...
Season short ribs with salt and pepper...
Heat oil in a large Dutch oven over medium-high heat...
Working in 2 batches, brown the ribs on each side, about 7 minutes per batch...
Transfer ribs to an unlined plate when done and repeat process for second batch...
Pour off all but 3 T of drippings from pot...
Add the onion, carrot and celery to pot and cook over medium-high, stirring often, until onion is browned, about 6 minutes...
Add flour and tomato paste, cook, stirring constantly until well combined and deep red, about 3minutes...
Stir in stock, then add short ribs with any accumulated juices...
Add 2/3 cup good red wine...
Bring to a boil; lower heat to medium and simmer until wine reduces by half, about 25 minutes..
Add all the herbs along with the garlic...
If liquid does not cover contents of pot add up to 2 cups of water...
Season with salt and pepper, bring to a boil again, cover and transfer to oven...
Cook in oven until ribs are tender, about 2 1/2 hours...
Transfer fibs to a plate, carefully, strain the sauce from the pot into a gravy boat..
Spoon off fat from gravy, taste and add salt and pepper, if need be...
Serve the ribs with mashed garlic potatoes, a veggie and the sauce...
Enjoy!
|
This recipe for Braised beef short ribs is from