 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
|
My take on a more affordable Osso Bucco. Savory sauce, easy to make and DELICIOUS if I did say so myself! Ingredients:
6 -8 beef short ribs (2 lbs.) |
3 tablespoons flour |
1 teaspoon salt |
1/2 teaspoon pepper |
4 tablespoons oil |
540 ml diced canned tomatoes, partially drained |
1 stalk celery, diced |
1 carrot, diced |
1/2 cup onion, diced |
1 cup cream sherry |
salt and pepper |
Directions:
1. 1. Dredge ribs in flour, salt and pepper.
2. 2. Brown in oil in a dutch oven.
3. 3. Remove ribs and sweat vegetables (diced into 1/4 inch cubes) in dutch oven, loosening any browned bits left from the ribs.
4. 4. Add diced tomatoes and cook on medium high for 5 minutes, stirring regularly.
5. 5. Stir in sherry (any kind you like, but remember if you wouldn't drink it don't cook with it!).
6. 6. Add ribs back, toss in the liquid, cover and cook on stove top at medium low or bake covered at 350 for 1.5 - 2 hours (until meat is falling off the bone).
7. 7. Serve over rice.
|
|