Suddenly - perhaps due to a faltering economy - comfort food is back in vogue. This recipe is perfect for that old cast iron dutch oven you have hidden way in the back of your regular pots and pans. Or maybe you have a beautiful new Le Creuset version. Either one will work. The photo below shows the ribs after about an hour of cooking.
Ingredients:
3 to 4 lbs. of beef short ribs, bone-in
1/3 cup vegetable oil
1/3 cup flour
1 carrot, diced
1 large onion, diced
1 stalk celery, diced
1 T. tomato paste
2 c. red wine (Cabernet is ideal)
2 c. beef broth
1 tsp. dried thyme
Zest of one orange
2 bay leaves
1 T. brown sugar
salt and pepper to taste
Directions:
Preheat oven to 350°F. Season short ribs with salt and pepper and dredge in flour. In a dutch oven (or heavy duty oven-proof lidded saucepan) heat oil over medium high heat, then add short ribs and sear until brown on all sides. Remove ribs from the an & set aside. Next, pour off any excess oil from pan - leaving several tablespoons - and reduce heat to medium & add the vegetables and sauté for 5 minutes to caramelize. Stir in the tomato paste. Deglaze with the red wine and reduce sauce by half over medium heat. Next add the beef broth, thyme, orange zest, bay leaves & brown sugar. Return the short ribs to the pan, cover and place in the middle of preheated oven.
Cook for approx. 3 hours or until beef is tender and is pulling away from the bone. Remove beef and strain broth into a saucepan, discarding remnants. Skim any fat off the top of the broth*, and reduce to a light sauce consistency over medium heat . Pour the sauce back over the short ribs and serve with mashed potatoes, polenta, or noodles - and your favorite vegetable accompaniment.
* at this point, you may also place sauce in refrigerator or freezer for approx. 30 minutes to an hour or until fat settles on top. This makes it easier to remove. Then replace sauce in pan to reheat along with the meat.
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