TweetThe ultimate Sunday supper. This rich dish is worth every minute of cooking time!


2-4 T olive oil
5-6 pounds beef short ribs, trimmed of excess fat
salt and fresh ground pepper
large onion coarsely chopped
2 med carrots chopped
1 celery rib chopped
5 garlic coves chopped
1 T tomato paste
1 bottle dry red wine - zinfandel or cotes du rhone
4 cups chicken stock
2 sprigs thyme

Directions

Preheat oven to 325

in large heavy oven proof/stove top casserole or roasting pan, heat oil over med high heat. season short ribs with salt and pepper. cook in batches without crowding until nicely browned (about 8 minutes). Transfer to platter

Add onion, carrots and celery. cook until browned. add garlic and tomato paste and cook another minute. Add red wine and reduce by half about 10 minutes. (when you can see the veggies you are almost there). add stock and herbs and bring to a boil. Return short ribs to pan and cover tightly. place pan in oven and braise until tender 2-3 hours. Meat will be falling off the bone. After 15 minutes check to be sure liquid is simmering and reduce oven temp if liquid is boiling. You can keep cooking at this point and try to skim off fat from the liquid after removing the meat but it is easier to cool then refrigerate and remove the fat before reheating.



remove ribs to platter when warm and tender and cover with foil to keep warm. return pan to heat and bring to a boil over high heat. cook until liquid is thick and richly flavored. (about 2 cups) whisk in the mustard and season. May keep in oven for about 20 minutes before serving



Nutritional Info

Amount Per Serving
Calories: 339.9
Total Fat: 18.6 g
Cholesterol: 54.4 mg
Sodium: 255.6 mg
Total Carbs: 7.7 g
Dietary Fiber: 0.8 g
Protein: 22.0 g

TweetDAMMIT GEEZER!! JUST READING IT MAKES ME HUNGRY!!

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