Prep 15 mins
Cook 2 hrs
This came from one of my cooking magazines. Every single bite had the juicy taste of red wine (only cook this meal, if you enjoy the taste of red wine), and the beef was so tender, I've never had ribs so flavorful. This meal does need alittle attenion, so cook it on a day when you have a lot of free time!! ...
- 6 lbs beef short ribs (2 per person)
- salt and pepper
- 2 tablespoons extra virgin olive oil
- 1 (8 ounce) bottle dry red wine, pinot noir
- 1 lb small white pearl onion, peeled
- 1 1⁄2 tablespoons fresh rosemary, coarsely chopped
- 2 tablespoons grainy mustard
- 1 pint grape tomatoes
- Pre heat oven to 350.
- Heat 1 tbsp evoo in a Dutch Oven, over medium heat.
- Season ribs with salt and pepper.
- Brown ribs on all sides, about 10 minutes, transfer a bowl.
- Increase heat to high, add the wine and bring to a boil.
- Lower heat and boil gently until reduced by half, about 10 minutes.
- Return ribs and any juices to the Dutch Oven.
- Cover and bake for 1 hour and 15 minutes.
- Meanwhile in a large non-stick skillet, heat the remaining tbsp evoo over medium high heat.
- Add the onions, salt, pepper, and rosemary; cook, stirring occasionally for 5 minutes, or until the onions begin to brown.
- Add the onion mixture to the ribs, cover, and bake an additional 30 minutes.
- Transfer the ribs and onions to a bowl and let the cooking liquid stand a few minutes to allow the fat the separate; discard the fat.
- Bring the liquid to a boil, whisk in the mustard and season with salt and pepper to taste. Return the ribs and onions back to pot and add the tomatoes.
- Cover, lower the heat to medium, and simmer until the tomatoes are tender, about 10 minutes.
What a wonderfully tasty beef rib recipe. Well worth the extra effort. The red wine really flavored the ribs well, and the rosemary (fresh from my garden) added just the right touch. I made the dish exactly as written in the recipe, and I wouldn't recommend a single adjustment. I made this for PAC Fall '08, and I will make this again. Thanks for a great recipe, Asheats.