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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 7 |
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This recipe can be finished in a slow cooker which makes it very helpful during those very busy days.Susan Kinsella, East Falmouth, Massachusetts Ingredients:
4 pounds bone-in beef short ribs |
1 teaspoon pepper, divided |
1/2 teaspoon salt |
3 tablespoons canola oil |
3 celery ribs, chopped |
2 large carrots, chopped |
1 large yellow onion, chopped |
1 medium sweet red pepper, chopped |
1 garlic clove, minced |
1 cup dry red wine or reduced-sodium beef broth |
4 cups reduced-sodium beef broth |
1 fresh rosemary sprig |
1 fresh oregano sprig |
1 bay leaf |
Directions:
1. Preheat oven to 325°. Sprinkle ribs with 1/2 teaspoon pepper and salt. In an ovenproof Dutch oven, brown ribs in oil in batches. Remove and set aside.
2. In the drippings, saute the celery, carrots, onion, red pepper and garlic until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half.
3. Return ribs to the pan. Add broth and remaining pepper; bring to a boil. Place rosemary, oregano and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to Dutch oven.
4. Cover and bake 1-1/2 to 2 hours or until meat is tender. Remove ribs and keep warm. Discard herb bag. Skim fat from pan juices; thicken if desired. Yield: 8 servings.
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