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Short ribs used to be "poor folks" food.  Now they are all the rage with Chefs.   Oh well, who knew we Sitara's Braised Short Ribswere stylin' back in the day!!  

  This is a savory and rich recipe that has the ribs come out silky and tender.  Serve these with some buttered noodles to catch the gravy or some really good mashed potatoes.   They were always a big hit when we served them for Lunch.

Recipe By     : Sitara
Serving Size  : 6    Preparation Time :3:20
Categories    : Beef       Luncheon
                          Main Dishes       Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5         pounds        meaty beef short ribs (bone in or boneless, your choice)
                        olive oil
   1         large         onion -- finely chopped
   1         large         carrot -- finely chopped
   1         large         celery stalk -- finely chopped
   8         large         cloves garlic -- whole
   1 1/4  teaspoons       thyme
   1 1/4  teaspoons       basil
   1 1/4  teaspoons       marjoram
   2         tablespoons   flour
   2         cups          red zinfandel
   2         cups          beef broth
   1         cup           diced tomatoes in juice
   2                    bay leaf
                        baby carrots
 1/2       cup     nicoise olives, drained and rinsed -- pitted  (optional)
   2        tablespoons   parsley -- chopped

1.  In heavy brazier brown ribs in olive oil in small batches till well browned. Remove ribs and reserve for later..

2.  In same pot keep about 1/2 cup drippings, add chopped onion, carrot and celery, cook over medium till soft.   

3.  Add garlic, flour and herbs.  Cook one minute. Add wine and broth.  Bring to boil over very high heat, scrape up bits from bottom of pot.  Add tomatoes with juice and bay leaves.  Bring to a boil.

3.  Add back ribs and cover pot.  Braise over medium to low heat till ribs are very tender.    Add baby carrots and cook till they are beginning to be tender.  Discard bay leaves. 

5.  Transfer ribs and carrots to separate bowl.  Boil broth down and thicken with corn starch if necessary.  Check for salt and pepper.  Add parsley and cook slightly. 

6.  Add back ribs and carrots and reheat.