Short Ribs with Wine and Garlic Recipe
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Contributor: |
Contributor: Tom D'Amour
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Category: |
Category: |
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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
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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. |
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Number Of
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Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
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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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