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Short ribs for a Winter's Eve Recipe

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This recipe for Short ribs for a Winter's Eve is from The Mackedon Family Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbs vegetable oil
8 short ribs, trimmed, lightly floured, and seasoned with salt and pepper
8 large shallots, peeled, trimmed, split, rinsed and dried
2 medium carrots, peeled and cut into 1 inch lengths
2 ribs celery cut into 1 inch lengths
1 leek, white and light green parts, chopped, washed and dried
10 cloves garlic, peeled
6 sprigs flat leaf parsley
2 bay leaves
2 thyme sprigs
3 tbs tomato paste
3 quarts beef broth
3 bottles red wine
salt and crushed black pepper to taste
Directions:
Directions:
Pour wine into large sauce pan over medium heat. Set it aflame then boil the wine until reduced by 1/2. Set aside. Heat oven to 350 degrees. Sear the floured and seasoned short ribs in hot oil until browned. Transfer to plate. Remove excess fat. Add vegetables to pan and brown, 5 to 7 minutes. Stir in tomato paste, whole cloves of garlic, beef broth, wine and seasonings. Add ribs back in. Cook in oven at least three hours until the meat is very tender. Serve over mashed potatoes or turnip mashed potatoes.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
Recipe can be stopped after baking and refrigerated. Remove fats and strain away solids. Reheat and add fresh vegetables to achieve a more finished dish.

 

 

 

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