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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
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This recipe is from a private chef in Boston. Her name is Christine Todaro. It was published in a local Boston paper. I have tried it, and it is to die for. Hope you enjoy it. Ingredients:
3 lbs meaty beef short ribs |
salt and pepper |
olive oil |
1/2 lb carrot, chopped |
1/2 lb onion, chopped |
1/2 lb celery, chopped |
4 garlic cloves, minced |
2 1/2 cups beer |
1 (14 1/2 ounce) can crushed tomatoes |
1 tablespoon dijon mustard |
Directions:
1. Preheat oven to 300 degrees.
2. Season short ribs with salt and pepper. Set aside.
3. Heat a heavy roasting pan with 3 Tbsps. olive oil over medium high heat.
4. Brown the beef on all on all sides to seal in juices.
5. Transfer seared ribs to a plate.
6. Add 1 tablespoons Olive oil to the pan, lower heat to medium.
7. Add carrots, onions, celery and garlic. Saute 7-10 mins, stirring occasionally.
8. Add beer, tomatoes and mustard.
9. Increase heat to high, then nestle the ribs in the sauce.
10. Cover pan tightly with aluminum foil, bake 3-4 hours.
11. Remove from oven, skim off top layer of grease.
12. Serve with noodles, rice, and some nice crusty bread.
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