Cooking with Karel Anne: Short Ribs

If the extended family members haven't arrived yet, I suspect they will within a few days! So, what ARE you going to feed them? This dish, easily made ahead, with a couple of side dishes, will feed them richly, without draining your pocketbook.

Short Ribs Delish

Serving Size : 6

3 pounds short ribs -- beef

salt and pepper

1 tablespoon vegetable oil

1 cup onion -- chopped

1/2 cup carrot -- chopped

1/2 cup celery -- chopped

4 cloves garlic -- chopped

1 cup diced tomatoes -- little juice

2 Tablespoons tomato paste

1 Tablespoon dried thyme

1 teaspoon paprika -- smoked

1 1/2 cups red wine

2 cups chicken broth

1. Rinse and pat dry the ribs. Season with salt and pepper. Place on a broiling pan and

place under a broiler just long enough to turn a little brown. Remove from oven and turn

over. Return the ribs to the broiler until the second side browns. This should take less than ten

minutes, total. Remove ribs to a plate and remove rendered fat from the pan. Preheat oven to 300F.

2. In a large skillet, heat the oil. Sauté the onions, carrots, and celery. After a minute, add

the garlic. When the vegetables are translucent, add the tomatoes, paste, thyme and

paprika. Mix well. Slowly pour in the red wine to the mixture and stir.

3. Place ribs in a deep dish and cover with the vegetable and wine mixture. Add enough chicken broth to submerge the ribs more than halfway into the liquid.

4. Return ribs to the oven, and cook low and slow for 2 to 2 1/2 hours.

5. When ribs are fork tender, remove them to a plate. Drain vegetables and discard.

Remove as much fat from the broth as possible, then season to taste.

OPTION 1: Prepare one day ahead and refrigerate to solidify fat.

Easily remove and prepare sauce.

OPTION 2: Allow liquid to settle for 20 minutes, and skim fat from the surface with a spoon.

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Per Serving : 989 Calories; 85g Fat (81.2% calories from fat); 36g Protein; 9g Carbohydrate; 2g Dietary Fiber; 172mg Cholesterol; 464mg Sodium.


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