Short ribs used to be "poor folks" food. Now they are all the rage with Chefs. Oh well, who knew we 
were 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 :3:20were 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
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.