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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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Neeley's Short Ribs. I put this here for safe keeping 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:
1. Directions.
2. Preheat the oven to 350 degrees F. Heat about 2-tablespoons of the olive oil in a large Dutch oven over high heat.
3. 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.
4. 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.
5. 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.
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