If you’re a fan of finger-licking food, then you know that nothing fits the bill like ribs. They’re especially great for summertime barbecues, but they also make for a delicious, saucy dish any time of year.
Enjoy this recipe for tender short ribs as a standalone meal or as a tasty topping for a pizza!
- Preheat oven to 275°F. Season the short ribs with salt and pepper. In a heavy oven-proof Dutch oven, heat the vegetable oil over medium-high heat, and sear each side of the short ribs until they are a nice caramelized brown, about 3 minutes per side. Remove from the dutch oven (do not clean out), and set aside.
- Puree celery, carrots and onion in a food processor. Add to the same Dutch oven over medium heat, and sauté until tender, scraping the brown bits from the bottom of the pan. Stir in garlic, and sauté another minute. Add tomato paste, and continue to sauté for another 2 minutes. Add red wine, and deglaze pan, making sure to incorporate any brown bits from the bottom of the pan. Add beef stock, sage, thyme and bay leaves, and stir well, cooking until it starts to bubble.
- Lay the seared short ribs on top of the vegetables, and cover the Dutch oven. Place in oven and cook for about 3-4 hours, until the short ribs are very tender and fall off the bone.
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