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Beef Short Ribs Recipe

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This recipe for Beef Short Ribs, by , is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tom Unwin

Category:
Category:

Ingredients:  
Ingredients:  
3 pounds boneless short ribs, trimmed of excess fat (see note and technique below)
Kosher salt and ground black pepper
2 tablespoons vegetable oil
2 large onions, peeled and sliced thin from pole to pole (about 4 cups)
1 tablespoon tomato paste
6 medium garlic cloves, peeled
2 cups red wine (see note)
1 cup beef broth
4 large carrots, peeled and cut crosswise into 2-inch pieces
4 sprigs fresh thyme
1 bay leaf
cup cold water
2 T cornstarch

Directions:
Directions:
1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Pat beef dry with paper towels and season with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until smoking. Add half of beef and cook, without moving, until well browned, 4 to 6 minutes. Turn beef and continue to cook on second side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke. Transfer beef to medium bowl. Repeat with remaining tablespoon oil and meat.

2. Reduce heat to medium, add onions, and cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes. (If onions begin to darken too quickly, add 1 to 2 tablespoons water to pan.) Add tomato paste and cook, stirring constantly, until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook until aromatic, about 30 seconds. Increase heat to medium-high, add wine and simmer, scraping bottom of pan with wooden spoon to loosen browned bits, until reduced by half, 8 to 10 minutes. Add broth, carrots, thyme, and bay leaf. Add beef and any accumulated juices to pot; cover and bring to simmer. Transfer pot to oven and cook, using tongs to turn meat twice during cooking, until fork slips easily in and out of meat, 2 to 2 hours.

3. Mix water and cornstarch together in a small bowl. Using tongs, transfer meat and carrots to serving platter and tent with foil. Strain cooking liquid through fine-mesh strainer into bowl, pressing on solids to extract as much liquid as possible; discard solids. Allow liquid to settle about 5 minutes and strain off fat. Return cooking liquid to Dutch oven and cook over medium heat until reduced to 1 cup, 5 to 10 minutes. Remove from heat and stir in cornstarth mixture; season with salt and pepper. Pour sauce over meat and serve.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
Made this for Steve and Helen July 2/2018 while we were staying at Don and Paula's - outstanding! Made it with Roasted Root Vegetables and roasted potatoes.

 

 

 

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