Rich and decadent, this delightfully simple take on low and slow French cooking is thriving even in this economy
Hands on: 20 min
Hands off: 4 hr
Ingredients:
4 lbs beef short ribs
1 can diced tomatoes
1/2 bottle red wine
2-4 cups beef broth
1 medium onion
3 large carrots, chopped
4 ribs celery, chopped
6 cloves garlic, crushed
2 tbsp salt
1 tsp black pepper
1 bay leaf
2 tbsp fresh thyme
4 tbsp olive oil
1/2 cup fresh parsley, chopped
Cooking:
Pat short ribs dry with paper towel and evenly sprinkle over all sides 2 tbsp salt and 1 tsp black pepper. Let sit.
Heat olive oil in enameled cast iron pot or dutch oven over medium-high burner for 2-3 min until oil is preheated. Add short ribs and sear each side until dark brown, about 5 min.
Remove short ribs from pot and add onions, garlic, carrots and celery. Saute for 6-8 min. Add back short ribs, 1 can diced tomatoes and 1/2 bottle red wine. Turn heat to low, add bay leaf and thyme and enough broth so meat is submerged. Cover.
Preheat oven to 315 degrees F while short ribs continue to cook on stove. Once preheated, transfer pot to oven and bake for 3 1/2 hrs.
Remove from oven, stir in 1/2 cup chopped fresh parsley and continue baking uncovered for 30 min to allow some moisture to evaporate.
Serve short ribs with sauce over mashed potatoes, rice or couscous.
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