Short Ribs Barefoot Contessa Style
- Ready In:
- 3hrs 20mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 9 beef short ribs, trimmed of fat
- kosher salt & freshly ground black pepper
- 1⁄4 cup olive oil
- 1 1⁄2 cups chopped onions (2 onions)
- 1 cup large-diced celery
- 1 cup carrot, peeled and large-diced
- 3 garlic cloves, finely chopped
- 3 tablespoons tomato paste
- 0.5 (750 ml) bottle Burgundy wine (such as Cab) or (750 ml) bottle dry red wine (such as Cab)
- fresh rosemary sprig
- fresh thyme sprig
- 1 cup mushroom, halved
- 4 cups beef stock
- 1 tablespoon brown sugar
directions
- Preheat the oven to 400 degrees F.
- Spray a sheet pan with Pam, place the short ribs on it,sprinkle with salt and pepper and roast for 15 minutes. Remove from the oven.
- Reduce the oven temperature to 300 degrees F.
- Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots and cook over medium-low heat for 20 minutes, stirring occasionally.
- Add the garlic and cook for another 2 minutes.
- Add the 3 tablespoons of tomato paste. Pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes.
- Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine or put in cheesecloth, add to pot.
- Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock and brown sugar.
- Bring to a simmer over high heat.
- Cover the Dutch oven and bake in oven for 2 hours or until the meat is very tender.
- Carefully remove the short ribs from the pot and set aside.
- Discard the herbs and skim the excess fat.
- Take the veggies out and reduce the beef stock on stove top, about 20 minutes.
- Put the ribs back into the pot and heat through.
Reviews
-
I made this recipe yesterday, and we were so delighted and full after dinner! They are really rich and there is a lot of fat to drain off, but that's short ribs. I might try other cuts of beef that are easier for me to find and not as fatty. I got the recipe off foodtv and it was a little different. There was no tomato paste (which I remember being there from the tv episode), a fennel bulb, and no mushroom which would be awesome in it. I served it with thick egg noddles. It makes a ton of sauce. There was a lot of prep and cooking before it goes in the oven, but it's so worth it. Thanks for posting the recipe!
RECIPE SUBMITTED BY
Scoutie
Roseville, California
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>