Recipe by Papa D 1946-2012
I found this recipe in Cooking Enthusiast catalog, under the title of French Influenced. Very tender meat and nice thick sauce. Wonderful flavor. The recipe did call for 2 large sprigs of fresh Rosemary and I opted to use bay leaves instead as I don't care for Rosemary.
Top Review by Lavender Lynn
Really good, and I also like the substitution of bay leaf for rosemary. I didn't thicken the sauce, but spooned off the fat, and in hindsight that fat might make some pretty good gravy. Made for Photo Swap.
- 1814.36-2267.96 g beef short ribs
- salt and pepper
- 29.58 ml vegetable oil
- 1 large onion, diced
- 591.47 ml diced carrots
- 591.47 ml chopped celery
- 8 garlic cloves, minced
- 170.09 g tomato paste
- 236.59 ml beef broth
- 354.88 ml red wine
- 2 bay leaves
- 59.14 ml chopped scallion (optional)
- 14.79 ml water
- 14.79 ml cornstarch
Directions See How It's Made
- Season ribs with salt and pepper.
- Heat 2 tbs.oil in large dutch oven or braiser over medium high heat, add short ribs and brown as evenly as possible. Do in batches.
- Remove ribs and set aside. Reduce heat to medium and add onions, carrots, celery, garlic and cook until tender.
- Add tomato paste, beef broth, red wine and cook, stirring, until incorporated, add ribs and bay leaves, reduce to a simmer, cover and cook over low heat for 3 - 3 1/2 hours or until meat easily falls off the bone.
- Remove from heat and let sit for about 15 minutes for fat to rise to the top, skim off any fat with a ladle. If sauce isn't thick enough remove ribs and add water/cornstarch mixture and bring to a boil, stir to thicken.
- Serve ribs over egg noodles and top with sauce.
- Garnish with scallions. (optional).