Neely's Short Ribs

Chele D's Note:

Neeley's Short Ribs. I put this here for safe keeping

• Total Time: 3 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 4

• ¼ cup olive oil , divided
• 6 lbs beef short ribs
• salt & freshly ground black pepper
• 1 large onion , coarsely chopped
• 1 carrot , chopped
• 4 garlic cloves , chopped
• 2 celery ribs , chopped
• 1 tablespoon tomato paste
• 2 cups dry red wine
• 3 cups low sodium chicken broth
• 1 (15 ounce) can diced tomatoes , in thick puree
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 orange , zested
• 1 tablespoon chopped fresh parsley leaves , for garnish

Directions:

1. Directions.
2. Preheat the oven to 350 degrees F. Heat about 2-tablespoons of the olive oil in a large Dutch oven over high heat.
3. Season the short ribs well with salt and pepper. Over medium heat, brown ribs for 6 minutes on each side. You will need to do this in batches. Remove the browned short ribs to a plate and repeat with remaining ribs and oil.
4. Add onion, carrots, garlic, celery, and salt and pepper to the Dutch oven and saute until softened, about 5 minutes. Add the tomato paste and wine to the vegetables and cook, stirring, about 1 minute. Add the stock, diced tomatoes, thyme, and bay leaf. Return the browned short ribs and any juices that have accumulated back into the Dutch oven. Add orange zest. Cover with a heavy lid and place in the oven and braise for 3 hours or until the meat is very tender.
5. Once the ribs are tender, remove the ribs to a platter. Taste for seasoning. Add salt and pepper, to taste. Serve the short ribs over the stone ground grits, if desired. Garnish with fresh chopped parsley.

Reviews

[*pink*]

These were very good! I had never made short ribs before so I went around the net looking for a good recipe to make. I found this recipe on foodnetwork and knowing that this was a Neely's recipe, I knew it would be good! I didnt quite have 6 lbs of meat. Probably only 3 lbs. Thats fine with me though, because when I make recipes I always like extra sauce. I pretty much stuck to the recipe except I wanted to use beef broth instead of chicken, and I only had fresh rosemary in place of the thyme. I do recommend if your not serving this over grits, rice, mashed tators, etc. to make a slurry of corn starch and water to add to the sauce at the end to thicken it up a tad. If short ribs are hard to find around you like they are here...and quite more expensive also...just use some good pork ribs. I really didnt see much a difference in taste between the beef ribs vs pork. Very good recipe and it had great flavor!

[CIndytc]

These were very good, it is the first time I have ever made short ribs...mine were on the fatty side that was the only drawback to them...