Bistro-Style Short Ribs
- Ready In:
- 3hrs 20mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
If I weren't a teacher, I'd be a chef. I love to cook, grew up cooking, had a fireman chef for a dad, and have spent most of my free time with cookbooks, food, entertaining, classes, study, and luckily I'm in one of the best food areas in the world! But...teaching is the absolute best job in the world. Don't tell anyone, but it's more like fun and you never get bored.
My pet peeve is when people spell DEFINITELY wrong. I DEFINITELY don't want to read more reviews with DEFINITELY spelled wrong. But hey, I'm an English teacher :). My other pet peeve, food-wise, is "cream of whatever" soup. I think my mom OD'd us all on it when I was growing up.
My biggest challenge in cooking was trying to learn FAST food. At an "older" age, I married, had a baby and have had to learn a new way to cook! No more leisurely hours to fix dinner for friends or an hour to put something together for me....! My daughter is seven now, opinionated, and it's a real challenge. Luckily she likes almost everything. And so does my sweetie. I loved seeing her horrified face at her first abalone fresh from the ocean (my husband dives for them occasionally...oh man, nothing better...) But she ate them and then slurped down some oysters!!!
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