Braised Beef Short Ribs--slow cooked in red wine and beef broth until they are fall off the bone tender!
Author: Lucy Brewer
For the ribs:
4lbsbeef short ribs
1teaspoondried herbs – marjoram, sage, rosemary, thyme, oregano (can use Italian seasoning)
For the sauce (I do not actually measure these ingredients, just grab a couple onions, stalks of celery and 2 or 3 carrots and chop them, but if you need precise measurements here they are):
2 ½cupschopped onion
1 ½teaspoonsblack pepper
Pinch of dried herbs, same as used with ribs
1 ½cupsgood dry red wine
1 ½cupsbeef stock
Preheat oven to 350°.
Heat 2 tablespoons bacon grease or cooking oil in large Dutch oven over medium-high heat. Season one side of ribs with half the salt, pepper and herbs and place in hot grease in small batches, careful not to overcrowd.
Brown well on all sides and when you flip them, season the other side with remaining salt, pepper and herbs (ration out so that you cover all the ribs). Remove ribs with a slotted spoon and place on a plate while you brown the rest.
Pour off all but 2 tablespoons fat and add the vegetables, stirring over medium heat until they begin to color and are soft, about ten minutes. Add the wine and stock and bring to a boil.
Return the ribs to the pot along with any accumulated juices and add the bay leaves. Cover the pot and bake in oven until the meat is fork-tender and pulls easily from the bone (if using bone-in), usually about 2-3 hours depending on how many ribs you are cooking.
Remove ribs to a platter and skim off fat from surface of sauce. Boil sauce over high heat until reduced to a syrupy sauce.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.