Happy Foodie Friday! This recipe comes courtesy of Penny and Eleazar Martinez.
info@thefrankincensetree.com
We hope you enjoy!
I have one word to describe this recipe: WOW! My husband got home while the ribs were cooking in the oven. He was on the phone with someone, but right when he walked through the door, he stopped in mid sentence and his jaw dropped because the house was filled with the smell of ribs!
I can confidently say that the braised short ribs is the best meal I have ever cooked. I have never made ribs before, and I have to admit, I was a little intimidated before going into this recipe. Not only were the ribs incredibly delicious, but it turned out to be very simple to make. If you're not very experienced with chopping, I do recommend giving yourself a bit of time before to get all of your ingredients together. That way when it's time for you to start, everything is ready to go!
Makes 16 servings
Preparation Time: 45 minutes
Cook Time: 2.5 hours
Ingredients:
*5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
*Kosher salt and freshly ground black pepper
*3 tablespoons vegetable oil
*3 medium onions, chopped
*3 medium carrots, peeled, chopped
*2 celery stalks, chopped
*3 tablespoons all-purpose flour
*1 (750 ml) bottle dry red wine (preferably Cabernet Sauvignon)
*1 tablespoon tomato paste
*10 sprigs parsley
*8 sprigs thyme
*4 sprigs oregano
*2 sprigs rosemary
*2 fresh or dried bay leaves
*1 head of garlic, halved crosswise
*4 cups low-salt beef stock
Preparation:
*Preheat oven to 350F.
*Season short ribs with salt and pepper.
*Heat oil in a large Dutch oven over medium-high.
*Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch.
*Transfer short ribs to a plate and pour off all but 3 tablespoons drippings from pot.
*Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.
*Add flour and tomato paste and cook, stirring constantly, until well combined and deep red. About 2-3 minutes.
*Stir in wine, then add short ribs back in the pot with all those good juices!
*Bring to a boil, lower heat to medium and simmer until wine is reduced by half, about 25 minutes.
*Add all herbs to pot along with garlic.
*Stir in beef stock.
*Bring to a boil, cover and transfer to oven.
*Cook until short ribs are tender, 2–2½ hours.
*Transfer short ribs to a platter.
*Strain sauce from pot into a measuring cup.
*Spoon fat from surface of sauce and discard.
*Season sauce to taste with salt and pepper.
*Serve in shallow bowls.
Recipe and Taste Tester - Cecelia Zook