Ingredients
- 3 to 4 pounds beef short ribs
- 1 medium onion, sliced
- 1 medium carrot, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, roughly chopped
- 1 (15-ounce) can tomato paste
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 tablespoon oil
- Salt and black pepper
- Beef broth, enough to cover the ribs
Directions
In a large Dutch oven heat the oil and brown the ribs on all sides. Add the carrots, celery, onion, and garlic. Continue to cook for about 2 to 3 minutes. Add the tomato paste and cook stirring slowly for 3 more minutes. Optional: you can dust the short ribs at this time with flour to help thicken the sauce. Add the rest of the ingredients and cover. Cook for about 2 hours on low heat (simmer) or until the meat begins to pull from the bone. When done remove from the pan and strain the liquid. You can now thicken the sauce or leave as is and season with salt and pepper. Serve with truffle mashed potatoes and haricots verts.
Truffle mashed potatoes are standard mashed potatoes with chopped black truffles and a little truffle oil added to them.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 25 reviews
By Original Janae
California
on June 06, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Once I added the 12 oz of tomato paste, I thought "there must be a mistake". I've never seen a receipe calling for more than a tablespoon or 2 of tomato paste. I cooked it one night and ate it the next. It actually turned out good. Now I am sorry I dumped so much of the sauce. The night I cooked it, it had so much sauce I didn't think I'd eat it all. Well, I could have frozen some for another time. I also used beef broth, Swanson in a carton without MSG.
By Becky123456
Garner, NC
on January 03, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I used Chicken Broth instead of Beef Broth. All of the Beef Broth in my store had MSG, so I just couldn't bring myself to using it! I simmered it on the stovetop (covered for 3 hours, and added quartered red potatoes during the last 20 minutes. After removing the meat and potatoes from the gravy, I pressed the cooked veggies through a sieve, back into the sauce. This adds alot of flavor back into the pot instead of throwing them out (and I had the time anyway. I then added a milk/flour mix into the simmering gravy to thicken it up a bit. I too served it over egg noodles which was Great!! We all really enjoyed it, I wish I had made more for leftovers!
By ariddle1019_892062
Valrico, FL
on December 21, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I used large can crushed tomatoes, 1 tsp thyme, cooked in crock pot. My mother would have used her pressure cooker. The ribs & sauce were deelish. I'm sure this would be equally good using any well marbled chuck roast.
Update: 12/21/10.
This time, I seasoned the ribs liberally with S&P, floured lightly, browned on stove top. Threw all in crock pot. Still think crock pot method works best. Never use boneless ribs.
It's not the same. The meat will be dry, stringy & tasteless.
The flavor comes from the bones & well marbled meat.
The closer the bone, the sweeter the meat!
Read all 25 reviews