Neelys Short Ribs

Recipe courtesy The Neelys Total Time: 3 hr 45 min Prep: 25 min Cook: 3 hr 20 min Yield: 4 to 6 servings Level: Easy

Neelys Short Ribs
Neelys Short Ribs

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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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