Grilling & Recipes: Try these ribs... Not BBQ
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Name:
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roswellric
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Subject:
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Try these ribs... Not BBQ
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Date:
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8/27/2009 9:38:00 PM
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8 beef short ribs, trimmed of fat
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 1/2 cups chopped onion
2 cups large-diced celery
2 carrots, peeled and large-diced
3 garlic cloves, minced
1 Cup burgundy or other dry red wine
Fresh rosemary sprigs
Fresh thyme or 1 tsp dried thyme
3 cups beef stock
1 tablespoon brown sugar
Directions
Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast until brown-This is essential-Remove from the oven. Reduce the oven temperature to 300 degrees F.
Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots, onion, and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced. Add 1 tablespoon salt and 1 teaspoon pepper. Add the rosemary and thyme.
Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock and brown sugar. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours at 300 or until the meat is very tender.
Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.
Slap yo Momma!
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