Saturday, February 27, 2016

Beef Short Ribs Italiano

Let me just say it. This was a delicious dinner. The recipe is from Great Chicago Italian Recipes. We had this with Roasted Cauliflower, yes something I like, and polenta. A perfect dinner!

3 pounds of beef short ribs
1 tsp of salt
1 tsp of fresh ground black pepper
1 cup of flour for dredging
2 Tbsp of extra virgin olive oil
1 Tbsp of butter
1 yellow onion, chopped
2 carrots, chopped
2 stalks of celery, chopped
3 cloves of garlic, chopped
1/4 cup of fresh flat leaf parsley
1 tsp of oregano
1 tsp of basil
1 tsp of thyme
1/2 tsp of allspice
1 tsp of salt
1 tsp of fresh ground black pepper
1 8oz can of tomato paste
1 15oz can of diced tomatoes
2 cups of red wine
2 15oz cans of beef broth
2 bay leaves

Season the flour with salt and pepper
Dredge the ribs in the flour shake off the excess.
In a large heavy pot, brown the ribs over medium heat in the olive oil and butter for around 2 minutes.
Remove from pot and set aside.
Add the onions, carrots, celery and garlic and cook stirring for 2 to 3 minutes.
Stir in the parsley, oregano, basil, thyme, allspice, salt and pepper.
Add the tomato paste and cook for 2 minutes.
Place the ribs back into the pot.
Add the tomatoes, wine, beef broth and bay leaves.
Bring the mixture to a boil.
Reduce the heat to a simmer and cook covered for 2 to 3 hours.
Skim off any excess grease and remove the bay leaves before serving.

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