 Braised Short RibsRich, moist short ribs, carrots and pearl onions are braised in a red wine sauce. Serve with a green salad, mashed potatoes or wide egg noodles and plenty of red wine. Yield: 6 servings
Ingredients1 tablespoon oil4 pounds meaty beef short ribs 1 large onion, finely chopped 1 medium carrot, finely chopped 1 celery stalk, finely chopped 8 garlic cloves, peeled 2 tablespoons all purpose flour 1 teaspoon dried thyme 2 1/2 cups red wine 2 cups canned beef or chicken broth 1 cup canned tomatoes and juice 1 bay leaf 2 cups carrots, peeled and chopped into 1 inch chunks 2 cups frozen pearl onions
MethodPreheat oven to 325 degrees. Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat. Season ribs with salt and pepper. Working in batches, brown ribs on all sides. Transfer ribs to large plate and set aside. Pour off all but 1 tablespoon drippings from pot. Add onion, chopped carrot, and celery and cook over medium-low heat until vegetables are soft, stirring frequently, about 10 minutes. Add garlic, flour, and thyme; stir and cook for 1 minute. Add wine and broth; bring to boil over high heat, scraping up any bits stuck to the bottom of the pot. Add tomatoes with juices and bay leaf. Return ribs and any liquid to pot. Liquid should almost but not completely cover the meat. Bring to simmer then cover pot tightly and transfer to oven. Bake until ribs are very tender, about 2 1/2 hours. Place Dutch oven on top of the stove and transfer short ribs to a plate, set aside. Add carrots and pearl onions to pot and cook over a medium flame until vegetables are tender and sauce reduced, about 15 minutes, uncovered. Discard bay leaf and return short ribs to the pot. At this point you can refrigerate or remove any excess fat or skim then serve.
Serving SuggestionEstimated Prep Time: 20 minutes |
