Braised Short Ribs with Red Wine Sauce |
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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Although this may seem like a lengthy process, all of the work is done in advance. The end result is delicious comfort food. I serve garlic mashed potatoes and whatever vege is fresh at the time. Ingredients:
3 lbs boneless short ribs |
2 (14 1/2 ounce) cans diced tomatoes |
6 carrots, chopped |
6 celery ribs, chopped |
2 large onions, chopped |
1 bunch italian parsley |
4 cloves garlic, chopped |
1 teaspoon black peppercorns, whole |
1 teaspoon dried marjoram |
2 bay leaves |
1 (750 ml) bottle red wine |
4 cups water |
Directions:
1. Preheat oven to 500^F.
2. Line a large baking sheet with foil.
3. Generously season ribs and arrange in a single layer on baking sheet.
4. Roast until brown, about 25 minutes.
5. Reduce temperature to 325^F.
6. Place ribs in a large heavy oven-proof pot.
7. Add tomatoes with juice, and next 8 ingredients.
8. Add wine and enough water to cover.
9. Tightly cover pot and cook in oven until meat is very tender, about 2 hours and 40 minutes.
10. Cool and refrigerate overnight.
11. Remove any fat from surface and transfer ribs to a 13x9x2 inch baking pan.
12. Strain liquid and return ot pot.
13. Boil until liquid has reduced to 1 cup, skimming any foam that appears, about 50 minutes.
14. Season to taste.
15. Preheat oven to 325^F.
16. Pour sauce over ribs.
17. Cover pan with foil and bake until ribs are heated through, about 25 minutes.
18. Transfer ribs to a serving platter and spoon sauce over.
19. Serve.
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