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Braised Short ribs
Main Courses, Holidays/Entertaining
Date: August 30, 2013

This recipe is perfect for a family meal or a special dinner for company. Have everything done and enjoy your guests while your meal is in the oven!

  • 2 pounds beef short ribs
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 cups beef broth
  • 1 cup dry red wine (Cabernet)
  • 2 Tbsp. tomato paste
  • 1 cup carrots, chopped into 1" pieces
  • 1 cup celery, chopped into 1" pieces
  • 1 onion, cut into 6 pieces
  • 7 garlic cloves, sliced
  • 2 - 6" rosemary sprigs
Preparation Steps:
  1. Preheat oven to 300.
  2. Heat a large Dutch oven over medium-high heat. Swirl olive oil in the bottom of the pan. Sprinkle short ribs with salt and pepper. Add ribs to the pan and brown all sides. Remove from the pan. Add beef broth to pan scrapping up all the browned bits.
  3. Mix together the broth, wine, and tomato paste in a medium mixing bowl. Stir together with a whisk.
  4. Add carrots, celery, onion, garlic, rosemary and ribs back into the pan with the broth mixture.
  5. Put the lid on the pan and place in the oven for 3 1/2 hours. Serve with mashed potatoes or egg noodles.

I recommend placing the garlic and rosemary in a cheesecloth bundle allowing you to easily remove them once the dish is finished cooking.

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