INGREDIENTS:
- 2 pounds beef short ribs
- 2 Tablespoons canola oil
- Salt and pepper
- ½ of an onion, chopped
- 2 carrots, chopped
- 3 ribs celery, chopped
- 3 garlic cloves, sliced thickly
- ¾ bottle of Cabernet or any other dry red wine
- 4 sprigs fresh rosemary
- 3 cups chicken stock
- Place the casserole dish in the oven and preheat to 300 degrees.
- In a large skillet, heat the oil until just smoking. Season the ribs with salt and pepper and sear on top and bottom until brown and crispy. Transfer to a plate.
- Add the onion, carrot, celery and garlic to the pan and cook until soft, about 15 minutes. Pour in the wine and rosemary, bring to a boil over a high heat. Take the casserole dish from the oven and place the ribs inside
- Pour the wine mixture over the ribs and add the chicken stock. Place the lid on top and put it into the oven.
- Cook for 1½ hours and then turn each rib over. Cook for a further 30 minutes without the lid. Transfer the ribs to a plate and cover with foil. Strain the leftover liquid into a pan and reduce further until it thickens. Add a couple teaspoons of cornstarch/water mixture if you need it thickened faster.
- Serve with mashed potatoes and the sauce poured over the ribs. Garnish with fresh parsley if desired.
Source: Foodness Gracious
Share It To Your Friends!
Loading...
