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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Short Ribs with Wine and Garlic Recipe

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This recipe for Short Ribs with Wine and Garlic, by , is from "I'll Have a Corona, Hold the Virus!" Cooking for Gigi During COVID, 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 D'Amour

Category:
Category:

Ingredients:  
Ingredients:  
3 pounds bone-in beef short ribs, cut into 2" pieces
Salt and freshly ground black pepper
3 tablespoons vegetable oil
1 large onions, chopped
3 medium carrots, peeled and cut in half
1 celery stalks, chopped
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 bottle dry red wine
10 sprigs flat-leaf parsley
1 tbsp thyme
1 tbsp oregano
2 sprigs rosemary
2 bay leaves
8 cloves garlic, smashed
2 cups beef stock

Directions:
Directions:
Preheat oven to 350. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot. Add onions and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Add all herbs to pot along with garlic. Stir in stock and bring to a boil. Turn off heat and transfer to the oven. Cook until short ribs are tender, 2-1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a sauce pan. Spoon fat from surface of sauce and discard. Season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Gigi and I, along with our kids, went to St. Jane De Chantal School in Bethesda. Conservative and loving but rigid for a reason, (it works) De Chantal's rules, traditions and regulations sometimes irked those parents (and for that matter new pastors) not yet bent to their ways. Gigi spent 30 years at De Chantal as a PE, 1st grade, 8th grade and resource teacher while serving as assistant principal and school board member. I was a CYO coach for most of those 30 years and a reporter/columnist for the Parish periodical. With a reporter's ear to the ground, I'd pick up on all of the parental grumbling complaining about this and that. Some of it I spoofed in the periodical, and when I had a chance to submit a recipe for a cookbook assembled by the De Chantal Home and School Association, I called it "Beef and Whine." It's cooking instructions came with a not too thinly veiled satire on whiny parents. Gigi would not admit that she liked how I wrote the recipe but I knew she at least liked the beef.

 

 

 

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