Short Ribs
Ingredients:
4 pounds beef short ribs, cut crosswise into 2″-3″ pieces
3 tablespoons olive oil
2 medium onions, chopped
2 tablespoons all-purpose flour
1 tablespoon tomato paste
2 ¼ cups dry red wine
1 teaspoon each crushed thyme, rosemary, oregano and sage
1 bay leaf
2 cloves of garlic, crushed
3 cups beef stock
Salt and pepper
Sprigs of some herb for garnish. You pick. Mr. Swann can’t do all the work.
Directions:
1. Preheat oven to 350 degrees.
2. Salt and pepper ribs.
3. Heat oil in a Dutch oven and brown ribs slowly in batches so that they’re thoroughly browned. Set ribs aside.
4. Drain off most of the oil and drippings, leaving about 3 tablespoons in the Dutch oven.
5. Brown onions. Add flour and tomato paste and cook this mixture, while stirring constantly for several minutes until uniform in texture.
6. Return ribs (and any juice from plate) to the Dutch oven. Add wine. Bring to a boil then lower the heat to simmer.
7. When liquid is reduced to about half, add the herbs and garlic.
8. Add stock and bring to boil, then cover and transfer to the oven.
9. Bake until ribs are very tender, about 2 ½ hours.
10. Transfer to serving platter. Add garnish. Skim fat from the liquid and boil to thicken on stove top, then strain into serving bowl.
