Ingredients
- 1/2 c onion, diced
- 1/2 c carrot, diced
- 1/4 c celery, diced
- 1 T garlic, minced
- 1 bay leaf
- 1/4 c flour
- 1 teas kosher salt
- 1 teas pepper
- 14 teas cayenne pepper
- 2 lb bone in short ribs
- 1 T tomato paste
- 1 1/2 c beef broth
- 3/4 c dry red wine
- 1/2 c marsala
- 1/4 c sund dried tomatoes (not oil
- packed)
- 1 T Worcestershire sauce
- 2 c crimini mushrooms
- 6 oz broccolin, trimmed
Preparation
Step 1
Prepare vegtables.
Combine flour, salt, pepper and cayenne in resealable bag. Add short ribs, one at a time. Shake to coat (reserve unused flour)Heat oil in Dutch oven over medium heat. Add short ribs, bone side up and brown slowly, about 8 minutes. Turn ribs and brown for another 8 monutes. Remove from pan and pour off oil.
Saute vegtables, garlic & bay leaf until soft. Add tomtoe paste, cook 5 minutes, stirring often. Add reserved flour, stir.
Deglaze pan with broth, wine and marsala. stir in vegtables/tomatoe mixture and Worcestershire. Bring to simmer. Arrange ribs in sauce, bone side up. Cover and braise 2 hours in oven.
Add mushrooms and return pot to oven another 15 monutes. Remove ribs from sauce; tent with foil to keep hot. Bring sauce to simmer; add broccolini and cook until tender. Serve broccolini, ribs & sauce over pasta or polenta.