Photo: Neelys Short Ribs Recipe
Ingredients
- 1/4 cup olive oil, divided
- 6 pounds beef short ribs
- Salt and freshly ground pepper
- 1 large onion, coarsely chopped
- 1 carrot, chopped
- 4 cloves garlic, chopped
- 2 celery ribs, chopped
- 1 tablespoon tomato paste
- 2 cups dry red wine
- 3 cups low-sodium chicken stock
- 1 (15-ounce) can diced tomatoes, in thick puree
- 3 thyme sprigs
- 1 bay leaf
- 1 orange, zested
- 1 tablespoon chopped parsley leaves, for garnish
Directions
Preheat the oven to 350 degrees F. Heat about 2-tablespoons of the olive oil in a large Dutch oven over high heat.
Season the short ribs well with salt and pepper. Over medium heat, brown ribs for 6 minutes on each side. You will need to do this in batches. Remove the browned short ribs to a plate and repeat with remaining ribs and oil.
Add onion, carrots, garlic, celery, and salt and pepper to the Dutch oven and saute until softened, about 5 minutes. Add the tomato paste and wine to the vegetables and cook, stirring, about 1 minute. Add the stock, diced tomatoes, thyme, and bay leaf. Return the browned short ribs and any juices that have accumulated back into the Dutch oven. Add orange zest. Cover with a heavy lid and place in the oven and braise for 3 hours or until the meat is very tender.
Once the ribs are tender, remove the ribs to a platter. Taste for seasoning. Add salt and pepper, to taste. Serve the short ribs over the stone ground grits, if desired. Garnish with fresh chopped parsley.
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By izziedryer
on March 27, 2013
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This recipe is easy, just a lot of prep work but that's short ribs. I've made a few different versions, and THIS IS THE BEST. It's the CLASSIC recipe, which has now earned me the title of Queen of the Short Ribs w/the big group of friends that get together every Sunday and cooks a different cuisine. (I must admit I double the garlic.
By CathysGardening
blacksburg, VA
on February 10, 2013
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I made this last night for my sister's birthday dinner. I thought it was very good and everyone commented on how wonderfully rich and succlent the ribs were. I give this recipe 5 stars although I changed a few things. Several of the reviews commented on the gravy being thin so after sauteing the veggies I added about 2 T. flour and cooked until starting to brown before adding the wine. I also doubled the carrots for sweetness, added a thinly sliced fennel bulb and omitted the diced tomatoes. I used homemade beef stock because i had it. I made the dish and cooked for two hours the night before. The fat then was very easy to get of the top as it had hardened in the fridge. I think this was important as the dish was very rich and could have been greasy if too much fat was left in. I then just put the pot in the oven at 300 degrees 3 hours before serving. Added a little more wine for brightness.... It was delectable!.
By tinarav4
Brooklyn, NY
on February 03, 2013
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I made this for my family (husband and 9 y/o son and absolutely loved it. I followed the recipe to the T, and used a 6qt dutch oven. The meat never dried out and had plenty of liquid. The only modification I will use less red wine because it gave a tart taste; I used Goya cooking red wine. Maybe I should have bought a good bottle of red wine. In lieu of less red wine, I will use either chicken or beef stock. Overall, the dish was delicious and very tender. The side dishes were: mash potatoes with sour cream and the spinach garlic The Neely's recommended.
I had a lot of broth left over and put in the freezer to use with egg noodles.
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