Ingredients
- 8 3" meaty beef short ribs about 4lbs
- 1/2 tsp each salt and pepper
- 2 tbs vegetable oil
- 1 large onion, chopped
- 6 cloves garlic, coarsely chopped
- 2 tsp dried rosemary
- 1 cup dry red wine
- 1 14oz can beef broth
- 1 tbs tomato paste
- 1/2 cup water
- 1 tbs worcestershire sauce
- 2 tbs fresh chopped parsley
Details
Servings 6
Preparation
Step 1
Preheat oven to 375F.
Season short ribs with salt and pepper.
In a large skillet, heat oil over high heat.
Brown ribs in batched, 10-12 minutes per batch.
Remove to plate.
Add onion, galic, rosemary to skillet; cook over medium-high heat 5-6 minutes, until onions are translucent.
Spread onion mix in a 14x9 roasting pan.
Place ribs, meat side up, on top.
Pour wine into skillet.
Bring to a boil; boil 4 minutes, until reduced by half.
Whisk in broth and tomato paste; return to boil.
Pour over ribs.
Cover roasting pan tightly with heavy duty foil.
Braise in oven 2 hours, until beef is fork-tender and falling off bones.
Uncover; remove beef from bones with tongs; place on platter; cover with foil to keep warm.
Discard bones.
Pour onion mix from roasting pan into a 1qt bowl.
Skim off fat from surface and discard.
Transfer onion mix to a food processor or blender; puree until smooth.
Transfer puree to a small saucepan; add water and worcestershire, heat through.
Place in bowls with creamy polenta , top with ribs, spoon sauce over ribs, and sprinkle with parsley.
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