Braised beef ribs in red wine sauce

Lynnda Cloutier


This one is from Tastes of Italia, one of my favorite magazines.

pinch tips: How to Tie a Roast




1 tablespoon olive oil
2 tablespoons butter
3 pounds beef ribs
salt and pepper to taste
2 tablespoons tomato paste
2 cups chopped onion
2 cups chopped celery
2 cups chopped carrots
2 cups dry red wine
2 cups beef broth
one bay leaf

Directions Step-By-Step

in a large pot mix olive oil and butter. When melted, add beef, salt and pepper and Brown meat on all sides. Remove meat and set aside.
Add the tomato paste, onion, celery and carrots to the pot and cook about 8 to 9 minutes. Add the wine and the broth and scrape bits off the bottom. Bring mixture to a boil, then return beef to pot, add bay leaves and cover. Reduce heat to simmer and cook for three hours or until meat is tender.
Remove Bay leaf and set the beef on a platter. Puree remaining liquid and vegetables to form a sauce. Taste for salt and pepper and serve sauce with beef. Makes 4 to 6 servings

About this Recipe

Course/Dish: Beef, Ribs