12-14 short ribs
3/4 cup of pearl onions
1/4 cup of chopped carrots
6 garlic cloves
Fresh thyme
Olive oil, enough to circle 3 times around the pot
1 can of plum tomatoes
1/4 cup of flour
1. Preheat the oven to 350 degrees. Salt and pepper the short ribs. In a large Dutch oven heat olive oil, and sear 6 ribs. meatier side down. After 4 minutes, sear the other side for 2-4. Remove and place on plate and sear the remaining ribs.
2. Into the same pot, add your onions, carrots, garlic and thyme on high heat for 5 minutes until browned.
3. Chop the tomatoes and add them in, along with flour. Continue to heat on medium high heat until the flour has evenly dissolved.
4. Add in 3 cups of red wine, chianti or another dark red wine. Return the short ribs to the pot. Bring to a boil and then let simmer until the liquid has reduced by half.
5. Transfer the pot into the oven and let cook for 3 hours covered.
6. Prepare pasta or mashed potatoes to serve with the short ribs.
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