Neely's Short Ribs
- Ready In:
- 3hrs 20mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 1⁄4 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
- Directions.
- Preheat the oven to 350 degrees F. Heat about 2-tablespoons of the olive oil in a large Dutch oven over high heat.
- 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.
- 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.
- 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.
Questions & Replies
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Reviews
-
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!
Tweaks
-
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!
RECIPE SUBMITTED BY
Chele_T
Salem, Virginia
I am a culinary school graduate now practicing in my home kitchen. I currently teach special education. I have two beautiful girls, 18 and 10, who both drive me nuts in their own special ways ;). I LOVE to cook, but I HATE to clean up. I enjoy trying new foods. I may need to seek help for my recipe addiction. I have more recipes than I could ever use, but you never know when some obscure recipe might come in handy!