Name: Braised Beef Short Rib
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT4H25M0.000S
Yield: 4 servings
Ingredients: 2 pounds beef short ribs; Salt and pepper; 2 tomatoes, cut in half; 1 carrot, cut into quarters; 1 stalk celery, cut into quarters; 1 bulb fennel, cut into quarters; 1 Spanish onion, cut into quarters; Oil, for cooking; One 24-ounce container chicken stock; 2 cups red wine (even a sweet wine adds a nice twist); One 6-ounce can tomato paste; 4 sprigs fresh thyme; 3 bay leaves; 2 sprigs fresh rosemary

Directions

Preheat the oven to 400 degrees F.
Sprinkle the short ribs with salt and pepper. Using a sauté pan, sear the short ribs until golden brown on all sides. Place the tomatoes, carrots, celery, fennel and onion in a roasting pan. Mix with oil and sprinkle with salt and pepper. Roast for 30 minutes.
Using a large container, mix the chicken stock, red wine and tomato paste. Remove the roasted vegetables from the oven and place the short ribs in the same pan. Pour in the tomato-chicken stock mixture until everything is fully covered. Add the thyme, bay leaves and rosemary. Cover the pan tightly with foil. Place in the oven and cook for 3 1/2 hours. Remove and enjoy.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of George's Place, Cape May, NJ

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