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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Make this a day ahead, and chill it so you can easily remove the solidified fat from the top of the strained gravy before reheating. Ingredients:
6 pounds beef short ribs |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground pepper |
6 garlic cloves, pressed |
2 carrots, coarsely chopped |
2 celery ribs, coarsely chopped |
1 onion, coarsely chopped |
1 (14.5-oz.) can italian-style diced tomatoes |
2 cups dry red wine |
1 cup chicken broth |
1 fresh rosemary sprig |
1 fresh thyme sprig |
1 fresh oregano sprig |
Directions:
1. Sprinkle ribs evenly with 1/2 tsp. salt and 1/2 tsp. pepper. Cook ribs, in batches, in a large ovenproof Dutch oven over medium-high heat 4 to 5 minutes on each side or until browned. Remove ribs to a large bowl, and drain Dutch oven.
2. Reduce heat to medium; add garlic and next 3 ingredients to Dutch oven. Cook, stirring occasionally, 6 to 7 minutes or until vegetables are tender and browned. Stir in tomatoes and next 5 ingredients. Return ribs to Dutch oven, and bring to a boil; cover tightly with heavy-duty aluminum foil and lid.
3. Bake at 350° for 3 1/2 to 4 hours or until ribs are very tender. Remove ribs and herbs. Discard herbs; keep ribs warm.
4. Drain vegetable mixture through a fine wire-mesh strainer into a large bowl. Pour gravy into an 8-cup glass measuring cup. Let stand 30 minutes, and skim fat from gravy. Add strained gravy and vegetables back to Dutch oven. Return to a boil over medium-high heat, and cook, uncovered, 20 minutes or until thickened. Serve gravy over short ribs.
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