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Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 3 |
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Fall off the bone heaven! Ingredients:
6 beef short ribs with bones |
kosher salt |
cracked black pepper |
olive oil |
1 large onion |
2 carrots |
1/2 teaspoon garlic |
6 ounces tomato paste |
2 -3 cups red wine |
2 cups water |
1 teaspoon thyme |
2 bay leaves |
Directions:
1. This dish starts on the stove and finishes in the oven. so make sure the pan that you use is big enough and can go from stove top to oven. season ribs well with salt and pepper. in food processor puree,.
2. veggies into a thick paste salt and pepper to taste. place pan over medium high heat add olive oil, make sure oil is hot ( DO NOT LET OIL BURN) Place ribs in pan brown 2 to 3 minutes aside. Cook in batches if necessary.
3. Preheat oven to 375.
4. when ribs are done remove from pan, drain grease. in same pan with heat turned down to medium low ,coat bottom of pan with olive oil let oil get hot and add veggie puree. veggie puree should be dark brown when done. Losen brown bits in the pan and add tomatoe paste. Tomatoe paste will get dark in color.4 to 5 mintues. Add wine to tomatoe paste and brown bits stir well.Reduce wine mixture to half.
5. Return ribs to pan, add 2 cups of water or until water just covers the ribs.Cover and place in oven for 3 hours.check on ribs at least every half hour. Turn ribs over 1 1/2 hours into cooking. Remove lid or foil on the last 20 minutes.this redeuces the cookin liquid. And now the moment you've been wating for. plate up and pour jucies over the ribs and enjoy:).
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