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Braised beef short ribs
Nb persons: 6
Yield:
Preparation time:
Total time:
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| 1/2 cup | flour |
| 1 tsp | salt |
| 2 t. | Black pepper |
| 10-12 bone -in beef short ribs | |
| 1/4 c | olive oil |
| 3/4 cup | minced onion |
| 3/4 cup | minced carrot |
| 3/4 cup | minced celery |
| 3/4 cup | chopped mushrooms |
| 4 cloves | garlic, finely chopped |
| 1-1/2 cup | red wine |
| 1(14.5oz) can | chopped tomatoes in juice |
| 1 tsp | salt |
| 1 tbsp. | pepper |
| 2 tbsp. | balsamic vinegar |
| 1-2 cup | beef |
| veal, alternative | |
| vegetable stock, alternative | |
2 springs each; fresh rosemary, thyme, and parsley
Preheat oven to 325degrees. Mix flour, salt and pepper in shallow dish and set aside. Pat ribs dry, then dredge in flour mixture shaking excess off. Heat oil in large Dutch oven over medium high heat. Brown ribs in batches, until well browned on all sides. Remove from pan and set aside
Add onion, carrots, celery, mushrooms and garlic to Dutch oven. Sauté until golden, about 10 minutes. Add wine to Dutch oven and bring to boil, scraping bottom of pan to release crispy bits. Add tomatoes, sal, pepper and balsamic vinegar, stir. Add ribs back to pot, pouring in any accumulated juices. Pour in enough stock until ribs are almost covered, then add fresh herbs ; bring to boil. Cover pot and place in oven. Braise for 2 to 2-1/2 hours, until ribs are falling off the bone .
Skim off accumulated fat and serve ribs with sauce over mashed potatoes, polenta or rice, accompanied by your favorite roasted or steamed vegetables.
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