Short Ribs Barefoot Contessa Style
Total Time: 3 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 3 hrs
Ingredients
- Servings: 6
- 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 0.5 (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
Recipe
- 1 preheat the oven to 400 degrees f.
- 2 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.
- 3 reduce the oven temperature to 300 degrees f.
- 4 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.
- 5 add the garlic and cook for another 2 minutes.
- 6 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.
- 7 add 1 tablespoon salt and 1 teaspoon pepper. tie the rosemary and thyme together with kitchen twine or put in cheesecloth, add to pot.
- 8 place the roasted ribs on top of the vegetables in the dutch oven and add the beef stock and brown sugar.
- 9 bring to a simmer over high heat.
- 10 cover the dutch oven and bake in oven for 2 hours or until the meat is very tender.
- 11 carefully remove the short ribs from the pot and set aside.
- 12 discard the herbs and skim the excess fat.
- 13 take the veggies out and reduce the beef stock on stove top, about 20 minutes.
- 14 put the ribs back into the pot and heat through.
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