Prep 20 mins
Cook 3 hrs
Based on a Tyler's Ultimate recipe, I streamlined some of this and it's a wonderful comfort food dinner. It can also be made in the crock pot, just use a bit less liquid, or be sure to boil down the sauce at the end. This is best made the day before because you can then refrigerate it, remove the fat, and the flavors have had a chance to meld. Really good with garlic mashed potatoes or thick noodles.
- 3 -4 tablespoons extra virgin olive oil
- 4 lbs beef short ribs
- kosher salt & freshly ground black pepper
- 1 medium onion, chopped
- 2 carrots, chopped
- 1 large tomatoes, quartered
- 3 celery ribs, chopped
- 1⁄2 head garlic, peeled
- 1⁄4 bunch fresh thyme, leaves only
- 1 1⁄2 cups dry red wine
- 2 cups beef stock
- 4 tablespoons chopped flat leaf parsley
- Preheat a large dutch oven.
- Season the short ribs with salt and pepper, brown on all sides in a tbsp of the olive oil. Set aside.
- Place the onion, garlic, celery, carrot, and tomato into a food processor and blend to a smooth pulp.
- Add the vegetable pulp and thyme, and cook for about 10 minutes. Pour in the red wine and stock and bring it to a boil. Place the ribs into mix; the liquid should almost cover the meat. Place the lid loosely on top, reduce heat to a simmer, and cook until the meat is very tender, approximately 2 1/2 to 3 hours. Check occasionally to make sure it's not drying out.
- OPTIONAL: When the ribs are about finished, strain the liquid, pushing down to press solids through. Discard dry remaining pulp. Reduce liquid and serve with ribs. (I only do this for company :) the solids don't bother us.) You can thicken it with flour or cornstarch if desired.
Very good, I did however, have to season the pulp with salt and beef bouillon. Good over noodles. Cooked in my crock pot for 3 hours on high.