Photo: Bistro-Style Short Ribs Recipe
Ingredients
Short ribs:
- 3 tablespoons extra-virgin olive oil
- 4 pounds short ribs, in 1 long piece or at least in pairs
- Kosher salt and freshly ground black pepper
- 1 medium onion, chopped
- 2 carrots, chopped
- 1 large tomato, quartered
- 3 ribs celery
- 1/2 head garlic, peeled
- 1/4 bunch fresh thyme
- 1 1/2 cups dry red wine
- 2 cups low-sodium, organic beef stock
- 4 tablespoons chopped flat-leaf parsley
Directions
Preheat a cast iron grill or outdoor grill.
Season the short ribs with salt and pepper, drizzle with a little extra-virgin olive oil, and brown on all sides.
Place the onion, garlic, celery, carrot, and tomato into a food processor and blend until you reach a consistent, smooth pulp.
Take a large Dutch oven and place over medium-high heat. Add a 3-count of extra-virgin olive oil and add the thyme to infuse the oil. Next add the vegetable pulp, season with salt and pepper, to taste, and cook for about 10 minutes. Pour in the red wine and stock and bring it to a boil. Using tongs take the ribs and nestle them into the braising mix; the liquid should just about cover the meat. Place the lid loosely on top, reduce heat to a simmer and cook until the meat is very tender, approximately 2 1/2 to 3 hours.
When the ribs are about finished, remove about 1 to 2 cups of liquid and strain into a small saucepan over medium-high heat. Heat the sauce until slightly reduced and thickened, about 5 minutes.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 86 reviews
By Honour
on January 31, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Melts in your mouth. The meat is so tender and the aroma is out of this world. My husband wants me to make this once a week and I agree. I use just a 1/4 cup more of wine because I make a larger amount. It's easy to make and I just love this dish.
By sjckbella_782651
OMAHA, NE
on January 24, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The aroma from this was incredible, I made the mistake of following a suggestion by another reviewer and added 1/4 cup of red wine vinegar, big big mistake! Don't do it, the meat was just ok, next time I will follow the recipe ~
By 4hungry kids
Fairfax, VA
on January 12, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This turned out delicious and the whole house smelled amazing. The flavors are very rich and intense. The whole family loved it. I think it's impressive enough for a dinner party and all the work is completed well before your guests arrive so no fussing in the kitchen until it's time to serve.
Read all 86 reviews